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Sage Roasted Butternut Squash Soup

Savor the Comfort of Sage Roasted Butternut Squash Soup

A comforting, gluten-free soup featuring sweet butternut squash, roasted garlic, and sage, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large butternut squash Look for heavy squash with a firm skin.
  • 1 medium yellow onion Can substitute with shallots for a milder flavor.
  • 1 head garlic Roast whole heads for a sweeter, caramelized taste.
  • 2 tablespoons olive oil Substitute with avocado oil for a different flavor.
  • 1 teaspoon fine sea salt Adjust to taste based on dietary needs.
  • 1/2 teaspoon cracked black pepper White pepper can be used for a milder flavor.
  • 1 tablespoon fresh sage Use dried sage but reduce quantity.
  • 1 teaspoon fresh thyme Substitute with dried thyme if needed.
  • 4 cups vegetable broth Chicken broth or water can be used as alternatives.
  • 1 cup heavy cream Swap for coconut milk or cashew cream for a dairy-free option.
For Serving
  • 1 cup homemade croutons Use stale bread to make them.
  • 1/4 cup butternut squash seeds Optional garnish; roast for added crunch and nutrition.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • aluminum foil
  • Large pot
  • 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. Halve the butternut squash lengthwise, scoop out the seeds, and chop the yellow onion into large chunks.
  3. Slice off the top of the whole head of garlic, drizzle with olive oil, and wrap it tightly in aluminum foil.
  4. 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.
  5. Roast the vegetables for about 45 minutes until the squash is fork-tender and onions are caramelized.
  6. Scoop the squash flesh out of its skin into a large pot and squeeze the roasted garlic cloves into the pot.
  7. Add the roasted onion and enough vegetable broth to cover the vegetables in the pot; blend until smooth.
  8. Transfer the blended mixture back to low heat, stir in heavy cream and adjust seasoning before serving.
  9. Garnish with homemade croutons and roasted squash seeds before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This soup keeps well in the fridge, making it perfect for meal prep or a simple make-ahead option.

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