Print

Perfect Creamy Roasted Butternut Squash Soup

creamy roasted butternut squash soup - featured image
Print Recipe

This velvety, sweet, and nutty butternut squash soup is made by roasting the squash until caramelized, then blending it with coconut milk and fresh sage. It’s a comforting, elegant soup that’s perfect for fall and winter.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, whole
  • 1 bunch fresh sage (12–15 leaves for crispy topping, plus a few chopped for soup)
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. On a baking sheet, toss the cubed squash, quartered onion, and whole garlic cloves with 2 tablespoons olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. While vegetables roast, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Fry sage leaves in a single layer for 30-45 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  4. Transfer the roasted onion and garlic to a large soup pot. Add a splash of broth and sauté over medium heat for 1-2 minutes, scraping up browned bits.
  5. Add the roasted squash, remaining vegetable broth, and maple syrup (if using) to the pot. Bring to a gentle simmer, then reduce heat to low and simmer for 10 minutes.
  6. Remove from heat. Use an immersion blender to puree until smooth. (If using a countertop blender, let cool slightly, blend in batches with steam vent open, and cover with a towel.)
  7. Stir in the coconut milk. Adjust seasoning with more salt, pepper, or a drizzle of maple syrup if needed. Add a splash of broth or water if too thick.
  8. Ladle into bowls, top with crispy sage leaves and a drizzle of olive oil. Serve immediately.

Notes

Don’t skip roasting the squash—it’s key for flavor. Watch the sage closely when frying; it burns quickly. For extra depth, add a sprig of thyme or a pinch of red pepper flakes while simmering. The soup thickens as it sits; add broth when reheating.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, vegan soup, fall soup, winter soup, sage, coconut milk

Find it online: https://evabakery.com/perfect-creamy-roasted-butternut-squash-soup/