The aroma of roasting butternut squash fills the kitchen like a warm embrace, instantly transporting me to cozy autumn evenings. My recipe for Sage Roasted Butternut Squash Soup captures that essence perfectly, blending rich, creamy texture with the delightful flavors of sweet squash, roasted garlic, and aromatic sage. Not only is this comforting dish a gluten-free delight, but it’s also quick to prepare—ideal for those bustling weeknights when homemade food is a must. Plus, it keeps well in the fridge, making it perfect for meal prep or a simple make-ahead option. Curious about how this velvety soup comes together? Let’s dive into this simple yet satisfying recipe!
Why is this soup so comforting?
Rich, Creamy Texture: Each spoonful of this Sage Roasted Butternut Squash Soup envelops you in its velvety goodness, making it the ultimate comfort food for chilly nights.
Aromatic Flavors: The sweet notes of roasted butternut squash blend beautifully with the fragrant sage and garlic, creating a symphony of taste that dances on your palate.
Quick Preparation: With minimal prep and cook time, this soup is a breeze to whip up, allowing you to enjoy delicious homemade flavors even on busy weeknights.
Versatile Recipe: This recipe accommodates various dietary needs, making it gluten-free and easily adjustable for dairy-free options—perfect for everyone around the table.
Make-Ahead Delight: Whether you’re prepping meals for the week or looking for a cozy dish to warm up on the weekend, this soup keeps well in the fridge and tastes even better the next day, just like my recipe for Roasted Tomato Soup.
Sage Roasted Butternut Squash Soup Ingredients
• For a delightful culinary experience, gather these key ingredients for your comforting bowl of soup!
For the Soup
- Butternut Squash – Main ingredient; provides natural sweetness and a creamy texture. Look for heavy squash with a firm skin.
- Yellow Onion – Adds savory depth; can substitute with shallots for a milder flavor.
- Garlic – Enhances flavor; roast whole heads for a sweeter, caramelized taste.
- Olive Oil – Essential for roasting; adds richness; substitute with avocado oil for a different flavor.
- Fine Sea Salt – Elevates all flavors; adjust to taste based on dietary needs.
- Cracked Black Pepper – Adds a hint of spice; white pepper can be used for a milder flavor.
- Fresh Sage – Provides a fragrant, earthy aroma; use dried sage but reduce quantity.
- Fresh Thyme – Offers herby notes; substitute with dried thyme if needed.
- Vegetable Broth – Serves as the soup’s base; chicken broth or water can be used as alternatives.
- Heavy Cream – Adds richness; swap for coconut milk or cashew cream for a dairy-free option.
For Serving
- Homemade Croutons – Adds a crunchy texture; use stale bread to make them.
- Butternut Squash Seeds – Optional garnish; roast for added crunch and nutrition.
Step‑by‑Step Instructions for Sage Roasted Butternut Squash Soup
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure easy cleanup later. This temperature is key to achieving a beautifully caramelized effect on the vegetables, which will add depth to your Sage Roasted Butternut Squash Soup.
Step 2: Prepare the Vegetables
While the oven heats, carefully halve the butternut squash lengthwise, scoop out the seeds (set aside if you plan to roast them), and chop the yellow onion into large chunks. Make sure the pieces are roughly even to ensure uniform roasting throughout, leading to a harmonious flavor in your soup.
Step 3: Roast the Garlic
Take a whole head of garlic and slice off the top to expose the cloves. Drizzle with olive oil and wrap it tightly in aluminum foil to steam and roast. This will enhance the garlic’s sweetness as it caramelizes, contributing a delightful touch to your Sage Roasted Butternut Squash Soup.
Step 4: Arrange on Baking Sheet
Place the butternut squash halves, onion pieces, and wrapped garlic on the prepared baking sheet. Drizzle everything generously with olive oil, then season with fine sea salt, cracked black pepper, fresh sage, and thyme. This combination of herbs and seasoning will infuse the soup with rich flavors as they roast.
Step 5: Roast the Vegetables
Slide the baking sheet into the preheated oven and roast the vegetables for about 45 minutes. You’ll know they’re ready when the butternut squash is fork-tender and the onion pieces have taken on a golden-brown caramelization. The tantalizing aromas filling your kitchen will hint at the delicious Sage Roasted Butternut Squash Soup to come.
Step 6: Scoop and Squeeze
Once the roasted vegetables have cooled slightly, scoop the squash flesh out of its skin and place it into a large pot. Squeeze the roasted garlic cloves out of the skin directly into the pot as well, allowing the sweet, caramelized garlic to blend seamlessly into your soup.
Step 7: Blend the Soup
Now, add the roasted onion and enough vegetable broth to cover the vegetables in the pot. Use an immersion blender or a stand blender to blend the mixture until it’s perfectly smooth. This step is crucial for achieving that rich, creamy texture associated with a lovely Sage Roasted Butternut Squash Soup.
Step 8: Heat and Serve
Transfer the blended mixture back to low heat on the stove. Stir in heavy cream to add luxurious creaminess, adjusting the soup consistency with additional broth if needed. Taste and adjust seasoning as desired before serving. Garnish your bowl with homemade croutons and roasted squash seeds for added texture and flavor.
Make Ahead Options
These Sage Roasted Butternut Squash Soup preparations are perfect for busy home cooks looking to save time! You can roast the butternut squash, onion, and garlic up to 24 hours in advance. Simply store the cooled vegetables in an airtight container in the refrigerator to maintain their flavor and freshness. When you’re ready to enjoy your soup, blend the roasted veggies with vegetable broth, heat gently, and stir in heavy cream. This way, you’ll keep that rich, creamy texture intact, so every spoonful remains just as delicious as if made fresh that day! It’s the perfect make ahead option for cozy weeknight meals.
How to Store and Freeze Sage Roasted Butternut Squash Soup
Fridge: Store your soup in an airtight container for up to 5 days. The flavors will deepen over time, making it even more delicious!
Freezer: For longer storage, freeze the soup in airtight containers for up to 3 months. Let it cool completely before freezing to maintain the best texture.
Reheating: When ready to enjoy, thaw the frozen soup in the fridge overnight. Reheat gently on the stovetop, adding a splash of vegetable broth if needed to regain creaminess.
Sage Roasted Butternut Squash Soup Variations
Feel free to customize this comforting soup to suit your taste and dietary needs!
-
Dairy-Free: Replace heavy cream with coconut milk or cashew cream for a rich, dairy-free option.
-
Flavor Boost: Add a dash of nutmeg or cinnamon for an unexpected warmth that complements the squash beautifully.
-
Vegetable Medley: Incorporate additional vegetables like carrots, parsnips, or apples for a unique twist and extra nutrition.
-
Protein-Packed: Stir in cooked lentils or white beans for a heartier soup that’s rich in protein—perfect for a filling meal.
-
Texture Twist: Blend half the soup until smooth and leave the other half chunky for a delightful contrast in mouthfeel.
-
Garnish Galore: Top with crispy bacon bits or sautéed mushrooms for enhanced flavor and a savory crunch that contrasts with the creamy soup.
-
Smoky Flavor: Add a hint of smoked paprika for an intriguing depth that elevates the dish from ordinary to extraordinary.
-
Broth Swap: Use bone broth for a more robust flavor profile and added nutrition, making each spoonful heartier and comforting.
Looking for more cozy recipes? You might enjoy Marry Tuscan Soup or a delicious serving of Roasted Cornish Hens alongside this soup for a complete meal!
Expert Tips for Sage Roasted Butternut Squash Soup
-
Cut Evenly: Make sure to cut the butternut squash into uniform pieces for consistent roasting. This ensures that all ingredients cook evenly and combine well in your soup.
-
Roast Together: Roasting garlic and onions with the squash maximizes their flavors. Avoid sautéing them separately, as it can alter the soup’s texture and taste.
-
Control Thickness: Gradually add broth while blending your soup to manage its thickness. Starting with one cup allows you to achieve your desired consistency easily.
-
Add Cream Off Heat: To prevent curdling, add heavy cream only after removing the soup from the heat. This keeps your Sage Roasted Butternut Squash Soup smooth and creamy.
-
Adjust Seasoning: Always taste and adjust seasoning before serving. Each ingredient can vary in saltiness, so seasoning to your taste ensures a perfect balance of flavors.
What to Serve with Sage Roasted Butternut Squash Soup
There’s nothing quite like building a cozy meal around this creamy, velvety soup to savor every comforting moment.
-
Crusty Baguette: Perfect for dipping, its hearty crust complements the soup’s creamy texture, creating a delightful contrast with each bite.
-
Arugula Salad with Vinaigrette: Fresh and peppery, this salad adds a crisp element to balance the richness of the soup. A light dressing can elevate the flavors beautifully.
-
Homemade Croutons: These little crunchy bites enhance the soup, adding a wonderful texture. Made from leftover bread, they can be tailored with herbs to match the soup’s flavors.
-
Grilled Cheese Sandwich: A classic pairing, the gooey, melted cheese and toasted bread form an unbeatable duo with the soothing soup. Make it extra special with gourmet cheese!
-
Roasted Brussels Sprouts: The earthy, nutty flavor of Brussels sprouts roasted until crispy echo the savory notes of the soup. A sprinkling of balsamic glaze ties it all together.
-
Apple Cider: A warm glass of apple cider offers a sweet, spiced contrast to the soup and enhances the autumn vibes.
-
Pumpkin Pie: End your meal with this seasonal favorite. The warm spices in the pie will beautifully complement the sage flavors in the soup.
Sage Roasted Butternut Squash Soup Recipe FAQs
What’s the best way to select a butternut squash?
When choosing a butternut squash, look for one that feels heavy for its size with a firm, unblemished skin. Avoid any squash with dark spots or blemishes, as they can be signs of spoilage or poor quality. A squash with a creamy, tan exterior usually indicates ripeness.
How can I store the leftovers of this soup?
Absolutely! You can store your Sage Roasted Butternut Squash Soup in an airtight container in the refrigerator for up to 5 days. The flavors tend to deepen over time, making each bowl even more satisfying. Just reheat on the stovetop over low heat when you’re ready to enjoy it!
Can I freeze this soup for later use?
For sure! To freeze your soup, let it cool completely and transfer it to airtight containers. It can be frozen for up to 3 months. When you’re ready to indulge, thaw it overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if necessary to restore creaminess.
What if my soup turns out too thick?
No worries! If you find that your soup is thicker than desired, simply add a bit of vegetable broth or water while reheating until you reach your preferred consistency. Stir well, and it will come back to a lovely velvety texture.
Are there any dietary considerations with this recipe?
Very! This Sage Roasted Butternut Squash Soup is gluten-free and can easily be made dairy-free by substituting heavy cream with coconut milk or cashew cream. Always be sure to check labels if you’re accommodating allergies, especially with vegetable broth, as some brands may have gluten.
How do I roast butternut squash seeds?
Roasting butternut squash seeds is a fun way to add crunch! Simply rinse the seeds to remove any gunk, pat them dry, and toss with olive oil, salt, and any seasonings you fancy. Spread them out on a baking sheet and roast at 350°F (175°C) for about 15-20 minutes, or until golden and crispy. Just keep an eye on them to prevent burning!
Savor the Comfort of Sage Roasted Butternut Squash Soup
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Halve the butternut squash lengthwise, scoop out the seeds, and chop the yellow onion into large chunks.
- Slice off the top of the whole head of garlic, drizzle with olive oil, and wrap it tightly in aluminum foil.
- Place the butternut squash halves, onion pieces, and wrapped garlic on the prepared baking sheet; drizzle with olive oil and season with salt, pepper, sage, and thyme.
- Roast the vegetables for about 45 minutes until the squash is fork-tender and onions are caramelized.
- Scoop the squash flesh out of its skin into a large pot and squeeze the roasted garlic cloves into the pot.
- Add the roasted onion and enough vegetable broth to cover the vegetables in the pot; blend until smooth.
- Transfer the blended mixture back to low heat, stir in heavy cream and adjust seasoning before serving.
- Garnish with homemade croutons and roasted squash seeds before serving.
Leave a Reply