Roasted Butternut Squash Soup with Sage
This is the soup that defines October in my kitchen. Roasting the squash (rather than boiling it) is the difference between a soup that tastes like water and one that tastes like concentrated autumn. The edges of the squash caramelize in the oven, and that sweetness plays beautifully against the savory brown butter notes of crispy sage. A swirl of coconut cream at the end gives it a luxurious, restaurant-level finish without any dairy.
Ingredients
- ☐ Butternut squash — 1 large (about 3 lb), halved and seeded
- ☐ Yellow onion — 1 large, quartered
- ☐ Garlic — 1 whole head, top sliced off to expose cloves
- ☐ Fresh sage leaves — 12 leaves, plus more for garnish
- ☐ Vegetable broth — 4 cups
- ☐ Full-fat coconut milk — 1/2 cup, plus extra for swirling
- ☐ Olive oil — 4 tablespoons, divided
- ☐ Maple syrup — 1 tablespoon
- ☐ Fresh nutmeg — pinch, grated
- ☐ Sea salt and black pepper
- ☐ Pumpkin seeds — toasted, for garnish
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 400°F (200°C). Rub the cut sides of the butternut squash halves with 1 tablespoon olive oil and season with salt. Place cut-side down on a rimmed baking sheet along with the quartered onion. Roast for 35-40 minutes until the squash is completely tender when pierced with a knife.
After the squash has been in for 25 minutes, add the head of garlic (drizzled with oil and wrapped in foil) to the baking sheet. Roast for the remaining 15 minutes until soft and golden.
While the vegetables roast, make the crispy sage: heat 2 tablespoons olive oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry for 30-60 seconds until crisp but still bright green. Remove with a slotted spoon to a paper towel and sprinkle with salt. Reserve the sage-infused oil.
When the squash is cool enough to handle, scoop the flesh into a large pot. Add the roasted onion and squeeze the soft garlic cloves out of their skins into the pot. Discard the squash skin.
Add the vegetable broth to the pot and bring to a gentle simmer. Use an immersion blender to puree the soup until completely smooth and silky, about 2 minutes. Alternatively, work in batches with a regular blender.
Stir in the coconut milk, maple syrup, grated nutmeg, and the reserved sage-infused oil. Taste and adjust salt and pepper. Simmer for 5 more minutes to let the flavors come together.
Ladle into bowls and finish with a swirl of coconut milk, a few crispy sage leaves, toasted pumpkin seeds, and a final crack of black pepper. Serve with crusty bread for dipping.
Recipe notes
This soup doubles easily and freezes beautifully for up to 3 months. Reheat gently on the stove with a splash of broth.
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