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Warm Butternut Squash Sage Soup

Warm Butternut Squash Sage Soup

This Warm Butternut Squash Sage Soup is creamy, savory, and naturally sweet with the earthy aroma of fresh sage. It’s the perfect fall comfort food — smooth, rich, and full of cozy flavor in every spoonful. Made with roasted butternut squash, garlic, onions, and a hint of cream, this soup is both healthy and luxurious, ideal for holiday starters, weeknight dinners, or meal prep lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Appetizer, Soup
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • For the Soup
  • 1 large butternut squash about 2 lbs / 900 g, peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves peeled
  • 4 cups vegetable broth or chicken broth
  • 1 tsp salt to taste
  • ½ tsp black pepper
  • ½ tsp ground nutmeg optional
  • 4 –5 fresh sage leaves or ½ tsp dried sage
  • ½ cup heavy cream or coconut milk for vegan version
  • Optional Toppings
  • Toasted pumpkin seeds pepitas
  • Drizzle of cream or olive oil
  • Crispy sage leaves

Equipment

  • Large baking sheet
  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting board & knife
  • Measuring cups & spoons
  • Wooden spoon
  • Ladle

Method
 

  1. Roast the Squash
  2. Preheat oven to 400°F (200°C).
  3. Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  4. Roast for 25–30 minutes, until soft and golden at the edges.
  5. Sauté Aromatics
  6. In a large pot, heat 1 tbsp olive oil over medium heat.
  7. Add onion and garlic, cooking until softened (about 5 minutes).
  8. Blend the Base
  9. Add roasted butternut squash and broth to the pot.
  10. Add sage and nutmeg, then simmer for 10 minutes.
  11. Use an immersion blender (or transfer to a regular blender) and blend until silky smooth.
  12. Finish with Cream
  13. Stir in heavy cream (or coconut milk).
  14. Taste and adjust seasoning with salt and pepper.
  15. Serve
  16. Ladle into bowls and top with toasted pumpkin seeds, cream drizzle, or crispy sage.

Notes

For a vegan version, use vegetable broth and coconut milk instead of cream.
Add a dash of maple syrup for extra natural sweetness.
This soup freezes beautifully — store in portions and reheat gently.
Pair it with crusty bread, grilled cheese, or roasted vegetables for a complete meal.
Garnish with fresh herbs for an elegant fall dinner presentation.