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Creamy Butternut Squash Soup with Crispy Sage

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This creamy butternut squash soup with crispy sage is the perfect cozy fall meal. Roasted squash, aromatic vegetables, and a touch of cream create a silky, flavorful soup topped with shatter-crisp sage leaves.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 3 cups vegetable or chicken broth
  • ½ cup heavy cream
  • 12–15 fresh sage leaves
  • 2 tablespoons unsalted butter
  • Optional: toasted pumpkin seeds, maple syrup or balsamic glaze, extra cracked black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Cut off both ends of the squash, slice in half where the neck meets the bulb. Peel both pieces, cut neck into 1-inch cubes, scoop seeds from bottom and cube that too. Toss cubes with 2 tablespoons olive oil, ½ teaspoon salt, and a few grinds of black pepper. Spread in a single layer on a baking sheet and roast for 35-40 minutes, flipping halfway, until caramelized and fork-tender.
  2. While squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until translucent and just starting to brown. Add smashed garlic cloves and cook for 1 minute until fragrant.
  3. Add roasted squash cubes, 3 cups broth, remaining ½ teaspoon salt, and nutmeg to the pot. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes.
  4. Remove pot from heat. Using an immersion blender, blend directly in the pot until completely smooth (about 2 minutes). If using a regular blender, let soup cool for 10 minutes, then blend in batches, filling no more than halfway and holding lid down with a towel.
  5. Return blended soup to pot over low heat. Stir in ½ cup heavy cream. Taste and adjust seasoning. Do not let it boil after adding cream.
  6. Pat sage leaves completely dry. In a small skillet, melt 2 tablespoons butter over medium heat. Once foaming, add sage leaves in a single layer. Cook for 30-45 seconds per side until darker green and butter smells nutty. Transfer leaves to a paper towel-lined plate. Reserve the brown butter.
  7. Ladle soup into bowls. Top with 3-4 crispy sage leaves per serving, a drizzle of sage brown butter, and optional garnishes like toasted pumpkin seeds or a swirl of cream. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates the sugars and adds deep flavor. Pat sage leaves completely dry before frying to prevent splattering. Season in layers: add salt at roasting, simmering, and after blending. Let soup cool slightly before blending in a regular blender to avoid steam explosions. Adjust thickness with extra broth or by simmering uncovered. Make crispy sage right before serving for best crunch.

Nutrition

Keywords: butternut squash soup, creamy soup, crispy sage, fall soup, vegetarian soup, gluten-free soup

Find it online: https://rowanrecipes.com/creamy-butternut-squash-soup-with-crispy-sage/