Few dishes capture the essence of fall quite like Sage Roasted Butternut Squash Soup. With its naturally sweet roasted squash, earthy sage aroma, and luxuriously creamy texture, this soup is comfort food at its most elegant. It’s the kind of recipe that feels equally at home on a casual weeknight or as a refined starter for a holiday meal.

Unlike boiled squash soups, roasting the butternut squash first transforms its flavor completely. The heat caramelizes the natural sugars, deepening the sweetness and adding subtle nutty notes. When blended with sautéed aromatics, warm herbs, and a splash of cream, the result is a velvety soup that tastes rich without being heavy.

This roasted butternut squash soup with sage is also incredibly versatile. It can be made vegetarian or vegan, adjusted for thickness, and garnished in countless ways. Whether you’re looking for a cozy lunch, a starter for Thanksgiving dinner, or a nourishing fall meal prep option, this recipe delivers every time.

Why Sage and Butternut Squash Are a Perfect Match

Sage has long been paired with squash in autumn cooking, and for good reason. Its slightly peppery, woodsy flavor balances the squash’s sweetness, preventing the soup from tasting overly sugary. When sage is lightly fried or roasted, it becomes crisp and aromatic, adding both texture and fragrance to the finished dish.

Butternut squash itself is a nutritional powerhouse. It’s rich in vitamin A, fiber, and antioxidants, making this soup as nourishing as it is comforting. Combined with olive oil, onion, garlic, and broth, it becomes a deeply satisfying bowl that warms you from the inside out.

Ingredients

Butternut squash, peeled, seeded, and cubed
Olive oil
Fresh sage leaves
Yellow onion, chopped
Garlic cloves, minced
Vegetable broth (or chicken broth)
Heavy cream or coconut milk
Salt
Black pepper
Ground nutmeg (optional)
Pumpkin seeds or croutons for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the cubed butternut squash on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast the squash for 30–35 minutes, turning once, until tender and caramelized around the edges.
While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Add the roasted butternut squash to the pot along with vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
Use an immersion blender (or transfer to a blender) to blend the soup until completely smooth.
Stir in cream or coconut milk, adjust seasoning with salt, pepper, and nutmeg if using.
In a small skillet, fry sage leaves in olive oil until crisp.
Serve the soup hot, garnished with crispy sage, cream drizzle, and optional toppings.

Tips for the Best Roasted Butternut Squash Soup

Roast until deeply golden: Don’t rush the roasting process. The darker edges equal deeper flavor.
Blend thoroughly: A silky texture makes all the difference. Blend longer than you think.
Season gradually: Squash sweetness varies, so adjust salt at the end.
Use fresh sage: Dried sage won’t provide the same aroma or crisp garnish.

Variations and Substitutions

Vegan Version: Use coconut milk instead of cream and vegetable broth.
Spicy Twist: Add a pinch of cayenne or chili oil.
Protein Boost: Swirl in white beans before blending.
Extra Cozy: Add a small potato for thicker texture.

Serving Suggestions

This creamy autumn soup pairs beautifully with crusty sourdough bread, grilled cheese, or a simple green salad. It also works as a refined starter for holiday dinners like Thanksgiving or Christmas.

Make-Ahead and Storage

The soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently, adding a splash of broth if needed.

A Brief Cultural Note

Squash soups have been enjoyed for centuries across North America and Europe, especially during harvest season. Roasting vegetables before blending is a modern technique that elevates traditional recipes while honoring seasonal ingredients.

Final Thoughts

Sage Roasted Butternut Squash Soup is more than just a recipe—it’s an experience of fall in a bowl. Creamy, fragrant, and deeply comforting, it’s the kind of dish you’ll return to year after year.