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Cozy Roasted Butternut Squash and Sage Soup Recipe

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A comforting, creamy roasted butternut squash soup with fresh sage and coconut milk. Perfect for cold days, this one-pot (plus sheet pan) recipe is naturally vegan, gluten-free, and packed with flavor.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced
  • 4–5 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • Optional toppings: toasted pumpkin seeds, brown butter drizzle, crispy sage leaves

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Cut off both ends of the butternut squash, peel with a vegetable peeler, slice in half lengthwise, and scoop out seeds. Cut into 1-inch cubes.
  3. Toss squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few cracks of black pepper. Spread in a single layer on the sheet pan. Tuck smashed garlic cloves and sage leaves among the squash.
  4. Roast for 25-30 minutes, flipping halfway, until squash is tender and browned at the edges. Sage should be crispy.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook 6-8 minutes until soft and translucent.
  6. Add roasted squash, garlic, and half the crispy sage leaves to the pot with the onions. Pour in vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  7. Remove from heat. Use an immersion blender to puree until smooth. (If using a regular blender, work in batches, leaving lid slightly ajar to let steam escape.)
  8. Stir in coconut milk. Taste and adjust seasoning with more salt, pepper, or a pinch of nutmeg if desired. Add more broth or water if too thick.
  9. Ladle into bowls and garnish with reserved crispy sage leaves, toasted pumpkin seeds, or a drizzle of olive oil. Serve with crusty bread.

Notes

Don’t skip roasting—it concentrates the squash’s natural sugars. Watch garlic closely to avoid bitterness. Season in layers for best flavor. Soup improves after a day in the fridge. For freezing, leave out coconut milk and add fresh when reheating.

Nutrition

Keywords: butternut squash soup, roasted squash soup, sage soup, vegan soup, gluten-free soup, fall soup, creamy soup

Find it online: https://cookyep.com/cozy-roasted-butternut-squash-and-sage-soup-recipe/