Roasted Butternut Squash and Sage Soup

Butternut squash soup is just one of the most delicious, creamy, EASY, delicious soups there is to make. It’s filling, and oh-so satisfying in flavor. In the past, I shared this flavorful and delicious Thai Curry Butternut Squash soup that is absolutely delicious, but here I decided to do a more simple, yet elegant version of Butternut Squash Soup. 

With butternut squash soup, the is to to enhance and accent the squash’s natural sweetness, without resorting to cheats like adding sugar– and I do this by dicing it up and roasting it in the oven before I add it to the soup. It brings the soup a deep, caramelized flavor that is just phenomenal. Yum. 

The addition of Sage just really gives it that warm, cozy, wintertime feel that I just love. You guys are going to love this one, plus it freezes super well! So make a big batch, you’ll thank yourself later!

Roasted Butternut Squash and Sage Soup
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 8 cups butternut squash, peeled, seeds removed and diced into 1" cubes (about 2 medium sized butter nut squash)
  2. 4 tbsp. olive oil
  3. kosher salt and pepper, to taste
  4. 1 yellow onion, diced
  5. 4 cloves garlic, loosely chopped
  6. 2 tbsp. freshly chopped sage (3-4 sage leaves)
  7. 4 cups broth
  8. 1 cup unsweetened, full fat coconut milk (blended until smooth and combined)
For the Crispy Sage Garnish (optional)
  1. sage leaves
  2. 1/4 cup olive oil
  3. kosher salt
  1. Preheat oven to 425 degrees.
  2. Spread cubed butternut squash across a baking sheet (preferably lined with parchment paper). Drizzle with 2 tbsp. of the olive oil, toss to coat evenly. Season with salt and pepper, to taste. Roast in oven until golden brown, about 30 minutes.
  3. Meanwhile, heat 2 tbsp. olive oil over medium-high heat in a large pot or dutch oven.
  4. Add the chopped onion and garlic and saute until tender, about 5 minutes.
  5. Add the chopped sage and season the onion mixture with a little bit salt and pepper, and saute 2 more minutes.
  6. Add in the roasted butternut squash and the chicken broth, bring to a low boil.
  7. Reduce heat to low and add the coconut milk.
  8. Using an immersion blender (or in batches in a regular blender), blend soup until smooth.
  9. Taste and add more salt and pepper, to taste, if needed.
  10. Ladle in individual soup bowls and top with crispy sage (if desired, see below) and enjoy!
For the Crispy Sage Leaves
  1. Heat a small skillet over medium high heat.
  2. Add olive oil and when hot, but not smoking, add the individual leaves of sage and fry in the olive oil for about 3 seconds, or until crisp.
  3. Remove with a fork and let set on a paper towel and immediately sprinkle with salt.
  4. Top soup with the crispy sage! SO YUMMY.
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  • Allyson
    December 27, 2017 at 8:32 pm

    You know how I feel about this!! Looks so good and that sage leaf is to die for!!

    • Alex
      December 27, 2017 at 9:05 pm

      šŸ™‚ Thanks, Allyson!! This one has your name all over it!

  • Meg
    December 27, 2017 at 9:25 pm

    Could you make without the coconut milk? looks so good!

    • Alex
      December 27, 2017 at 10:25 pm

      Yes, you can! It’ll still be great.

  • Megan
    December 29, 2017 at 7:30 pm

    I have a bag of frozen butternut squash in the freezer. Would that work for this?

    • Alex
      December 31, 2017 at 12:46 pm

      Yes!! It should work just fine! šŸ™‚

  • caitlin toomey
    January 10, 2018 at 8:08 pm

    This is probably my favorite recipe of butternut squash soup yet- and I make it a lot. I will make this whether I am doing whole 30 or not. Love love

    • Alex
      January 10, 2018 at 10:26 pm

      oh my goodness!! This makes me so happy! Glad you love it.

  • kristin morley
    January 18, 2018 at 9:00 pm

    is it bad to bake the squash whole if we do not have a peeler that is working??? or is there another way to get the peel off?

    • Alex
      January 18, 2018 at 10:35 pm

      I would definitely peel it. I dont think the skin will blend up very well.

      Use a pairing knife to slice the skin off.

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