Butternut Squash Soup with Sage

Cozy up with a bowl of velvety Butternut Squash Soup with Sage, a comforting dish that's as flavorful as it is nourishing. This roasted butternut squash soup recipe highlights the natural sweetness of caramelized squash, complemented by aromatic sage, a hint of nutmeg, and a rich touch of heavy cream. The roasting process deepens the flavors, while fresh sage leaves are gently sautéed to infuse a warm, herbal aroma into the dish. Creamy and smooth, this soup is perfect for autumn and winter evenings, with crispy sage and optional pumpkin seed garnishes adding texture and flair. Ready in under an hour, this vegetarian soup is a crowd-pleaser for family dinners or festive gatherings. Pair it with crusty bread for the ultimate seasonal meal! Keywords: butternut squash soup, roasted squash soup, creamy soup recipe, sage soup, vegetarian soup.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 large (about 2 pounds) butternut squash
• 1 medium yellow onion
• 3 garlic cloves
• 6 fresh sage leaves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 1 teaspoon, plus more to taste salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg
• 1 tablespoon butter
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel the butternut squash, remove the seeds, and chop it into 1-inch cubes.

Step 3

Peel and roughly chop the onion. Peel and crush the garlic cloves.

Step 4

Spread the chopped squash, onion, and garlic on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

Step 5

While the vegetables are roasting, heat 1 tablespoon of olive oil and the butter in a large pot over medium heat. Add the fresh sage leaves and sauté for about 1 minute, until fragrant. Remove the sage leaves and set them aside for garnish.

Step 6

Once the roasted vegetables are done, transfer them to the pot. Add the vegetable broth, salt, black pepper, and nutmeg. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.

Step 7

Use an immersion blender to puree the soup directly in the pot, or carefully ladle the mixture into a countertop blender and blend until smooth. If using a countertop blender, return the pureed soup to the pot.

Step 8

Stir in the heavy cream and warm the soup over low heat, without allowing it to boil. Taste and adjust the seasoning with more salt or pepper if needed.

Step 9

Ladle the soup into bowls and garnish with the reserved crispy sage leaves and pumpkin seeds, if desired. Serve immediately.

Nutrition Facts

Serving size	2155.7 grams (2155.7g)

Amount per serving	% Daily Value*
Calories	1647

Total Fat 97.80g	125%
Saturated Fat 38.10g	191%
Polyunsaturated Fat 5.90g
Cholesterol 153mg	51%
Sodium 4758mg	207%
Total Carbohydrate 173.00g	63%
Dietary Fiber 45.80g	164%
Total Sugars 36.90g
Protein 32.00g	64%

Vitamin D 2IU	11%
Calcium 601mg	46%
Iron 14mg	76%
Potassium 4666mg	99%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 7.5%

Carbs: 40.7%