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Ultra-Creamy Roasted Butternut Squash Soup

Ultra-Creamy Roasted Butternut Squash Soup (with Crispy Sage)

As a mom, my mission from October through December is simple: create maximum coziness with minimal fuss. This butternut squash soup is my secret weapon. It’s the hug-in-a-bowl we all crave after a busy day of school runs and leaf-raking. It’s velvety, rich, and feels incredibly indulgent, but here’s my mom hack—it gets its creaminess from the squash itself, no heavy cream needed. The crowning glory? Those crispy, buttery sage leaves that my kids call "magic fairy leaves." They make a simple soup feel like a special occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
25 minutes
Total Time 1 hour 5 minutes
Servings: 5
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 2–3 lb, peeled, seeds removed, and cubed
  • 1 large yellow onion chopped
  • 2 –3 cloves garlic minced
  • 1 –2 tbsp olive oil plus extra if frying sage in oil for vegan version
  • 4 cups low-sodium vegetable broth add more for desired thinness
  • 1 –2 tbsp unsalted butter or vegan butter / olive oil for vegan
  • 10 –12 fresh sage leaves
  • Salt and freshly ground black pepper to taste
  • Optional: 2–3 tbsp coconut milk or full-fat plain yogurt for garnish/swirl
  • Optional: squeeze of lime or apple cider vinegar to brighten before serving

Method
 

  1. Step 1: Prep the Squash (The "Biggest Job")
  2. Let’s tackle the squash first. Using a sharp vegetable peeler, peel the entire squash. Then, carefully slice it in half lengthwise and scoop out the seeds and stringy bits with a spoon (you can save and roast the seeds like pumpkin seeds for a fun snack!). Now, chop the flesh into roughly 1-inch cubes. This is the most labor-intensive part, but once it's done, you're smooth sailing. *Pro-Mom Tip: To make peeling easier, you can microwave the whole squash for 2-3 minutes to slightly soften the skin.*
  3. Step 2: Sauté the Aromatics (The "Flavor Foundation")
  4. In a large soup pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes, until the onion is soft and translucent. Don’t rush this! This step builds a deep, sweet flavor base. Now, add the minced garlic and cook for just one more minute until fragrant. You’ll know it’s ready when your kitchen starts to smell amazing.
  5. Step 3: Simmer to Sweetness (The "Hands-Off" Part)
  6. Add the cubed butternut squash and the 4 cups of vegetable broth to the pot. Give it a good stir, season with another pinch of salt and pepper, and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. You’ll know it’s done when the squash cubes are fork-tender and practically falling apart.
  7. Step 4: Blend Until Silky Smooth (The "Transformation")
  8. This is the magic step! Turn off the heat. Important Safety Note: If using a stand blender, let the soup cool for a few minutes and never fill the blender more than halfway. Hold the lid on firmly with a kitchen towel. If using an immersion blender, you can blend right in the pot (my preferred method for fewer dishes!). Blend until the soup is completely smooth and creamy. If it seems too thick for your liking, you can add a splash more broth or water until it reaches the perfect consistency.
  9. Step 5: The "Wow Factor" Garnish - Crispy Sage
  10. While the soup is simmering or after you've blended it, make the crispy sage. In a small skillet, melt the 3 tablespoons of butter over medium heat. Once it’s melted and just starting to foam, add the sage leaves in a single layer. Let them sizzle for 60-90 seconds, flipping once, until they are dark green, crisp, and the butter has brown specks. Immediately remove them to a paper towel to drain. That sage-infused butter is liquid gold—I sometimes drizzle a tiny bit over each bowl!
  11. Step 6: Serve and Savor the Coziness
  12. Ladle the hot, creamy soup into bowls. Top each one with a few crispy sage leaves and a grind of fresh black pepper. Watch your family’s eyes light up.

Notes

Serving ideas
Ladle into bowls, drizzle a little coconut milk or olive oil, scatter crispy sage, and add a crack of pepper.
Serve with crusty bread, grilled cheese, warm pita, or a crisp autumn salad. For a heartier bowl, stir in drained white beans or top with roasted chickpeas.
Kids love a little toasted cheese crouton on top — my little one calls it the “soup hat.”