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–+ servings
Sage Roasted Butternut Squash Soup

Savor Cozy Sage Roasted Butternut Squash Soup Tonight

A warm and comforting Sage Roasted Butternut Squash Soup, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut Squash Provides sweetness and creamy texture.
  • 1 medium Yellow Onion Adds sweetness and depth.
  • 4 cloves Garlic Roasted whole for smoother flavor.
  • 2 tablespoons Olive Oil For roasting vegetables.
  • 1 teaspoon Fine Sea Salt Essential for seasoning.
  • 1/2 teaspoon Cracked Black Pepper Adjust to taste.
  • 6 leaves Fresh Sage Provides earthy notes.
  • 1 teaspoon Fresh Thyme Leaves Complements the sage.
  • 4 cups Vegetable Broth Acts as liquid base.
  • 1 cup Heavy Cream Offers creaminess; can substitute.
For Topping
  • 1 cup Homemade Croutons Adds crunch and texture.
  • 1/2 cup Butternut Squash Seeds Roasted for garnish.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Stockpot
  • Immersion Blender

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Carefully halve the butternut squash, scoop out seeds, and cut into 1-inch cubes; chop the onion and leave garlic whole.
  3. Spread vegetables on the baking sheet, drizzle with olive oil, and season with salt and pepper; roast for about 45 minutes.
  4. Rinse and dry the butternut squash seeds; toss with olive oil and salt, then roast separately at 350°F (176°C) for 15-20 minutes.
  5. Scoop out the roasted squash and garlic into a stockpot and add the roasted onion.
  6. Blend the roasted vegetables with enough broth to cover, using an immersion blender until smooth.
  7. Stir in heavy cream, adjust seasoning, and gently heat through before serving hot, garnished with seeds and croutons.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 8000IUVitamin C: 18mgCalcium: 100mgIron: 1.5mg

Notes

For a complete fall experience, serve alongside a crusty baguette or an arugula salad with vinaigrette.

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