There’s a distinct moment in autumn when the air turns crisp, the leaves blaze with color, and our culinary desires shift profoundly. We move away from the light, raw foods of summer and begin to crave something deeper, warmer, and more nourishing. Nothing answers this call quite like a bowl of homemade soup, and standing regally at the pinnacle of fall flavors is this Sage Roasted Butternut Squash Soup. This isn’t just a recipe; it’s an experience. It’s the process of transforming a humble, rugged gourd into a silken, complex, and deeply satisfying elixir that embodies the very essence of the season.

The magic of this particular recipe lies in one crucial step: roasting. While many recipes might suggest boiling the squash, we take the path of patience and high heat. Roasting the butternut squash, along with onions and apples, isn’t merely a cooking method—it’s an alchemical process. The high, dry heat of the oven caramelizes the natural sugars within the vegetables and fruit, coaxing out a profound sweetness and a nutty, rich depth of flavor that boiling could never achieve. This foundational step is what separates a good soup from an unforgettable one.

And then, there’s the sage. Fresh sage is the herb of autumn. Its earthy, slightly peppery, and aromatic character is the perfect counterpoint to the squash’s sweetness. In this recipe, we don’t just use sage as a finishing garnish; we fuse it into the very soul of the dish. By tossing a few whole sage leaves in with the squash during the final moments of roasting, we create crispy, fragrant garnishes. We also infuse the cooking fat—and therefore the entire soup—with its essence by sautéing more fresh sage at the beginning, building layers of herbal complexity that will make your kitchen smell like a rustic farmhouse in the best possible way.

This soup is the epitome of healthy comfort food. Butternut squash is a powerhouse of nutrition, loaded with Vitamin A, Vitamin C, fiber, and potassium. By using a base of vegetable broth and achieving creaminess through the natural starches in the squash itself (with an optional splash of coconut milk for extra luxe), we create a dish that is both indulgent and wholesomely good for you. It’s gluten-free, easily made vegan, and a fantastic way to enjoy the season’s most iconic produce. So, tie on your apron, preheat your oven, and let’s create a pot of liquid gold.

The Story in the Bowl: Why This Soup Works

Every ingredient in this pot has a purpose, a role to play in the final symphony of flavor.

Butternut Squash: The star. Its sweet, nutty flesh becomes the body and soul of the soup.
The Aromatics (Onion & Garlic): The foundation. They provide a savory, aromatic base that grounds the sweetness of the squash.
The Apple: The secret weapon. A single apple, roasted alongside the squash, adds a subtle, bright acidity and fruity depth that lifts the entire soup and balances the richness.
Fresh Sage: The defining character. Its distinct autumnal flavor is the herbaceous thread that ties everything together.
Vegetable Broth: The medium. A good-quality broth adds another layer of savory flavor and creates the perfect soup consistency.
The Optional Creaminess: The luxury. A swirl of coconut milk or a dash of heavy cream at the end adds a final touch of velvety richness, creating a beautiful contrast in temperature and texture.

This recipe is designed for ease and maximum flavor. The oven does most of the work, and the stovetop phase is a simple matter of blending and simmering. It’s a forgiving recipe, too, one that welcomes your own personal touches, which we’ll explore later.

Ingredients

This recipe yields approximately 6 generous servings of soup.

1 large butternut squash (about 3-4 lbs), peeled, seeded, and cubed into 1-inch pieces
2 tablespoons olive oil, divided
1 large yellow onion, roughly chopped
1 large apple (such as Honeycrisp or Granny Smith), peeled, cored, and chopped
4 cloves garlic, peeled and left whole
1 teaspoon maple syrup
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 large bunch fresh sage (about 15-20 leaves), divided
1 tablespoon unsalted butter or olive oil (for vegan)
4 cups vegetable broth, plus more if needed
1/4 teaspoon ground nutmeg
Pinch of cayenne pepper (optional, for a subtle heat)
1/2 cup full-fat coconut milk or heavy cream (optional, for serving)
Toasted pumpkin seeds (pepitas), for garnish

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Roast the Vegetables: In a large bowl, toss the cubed butternut squash, chopped onion, chopped apple, and whole garlic cloves with 1 1/2 tablespoons of olive oil, the maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure all pieces are evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
Initial Roasting: Roast for 20 minutes. Meanwhile, separate about 8-10 of the nicest-looking sage leaves from the bunch; set these aside for garnish. Chop the remaining sage leaves.
Add Sage and Finish Roasting: After 20 minutes, remove the baking sheet from the oven. Sprinkle the chopped sage over the roasting vegetables and give everything a good stir. Scatter the reserved whole sage leaves over the top. Return the pan to the oven and roast for another 15-20 minutes, or until the squash is very tender and the edges of some pieces are caramelized and browned. The whole sage leaves will have become crispy—set them aside on a small plate for your garnish.
Sauté the Aromatics: While the vegetables are roasting, heat the remaining 1/2 tablespoon of olive oil and the butter in a large stockpot or Dutch oven over medium heat. If you have any remaining fresh sage sprigs, you can toss them in now to infuse the fat for 1-2 minutes before discarding.
Combine and Simmer: Once the roasted vegetable mixture is done, carefully transfer it from the baking sheet into the stockpot, including any browned bits and oils. Add the vegetable broth, ground nutmeg, and optional cayenne pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Blend Until Smooth: Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. Alternatively, you can blend the soup in batches in a countertop blender. Important: If using a countertop blender, never fill it more than halfway with hot liquid, and hold the lid down with a kitchen towel to prevent explosive blowouts.
Final Adjustments: If the soup is too thick for your liking, thin it with additional vegetable broth, 1/4 cup at a time, until you reach the desired consistency. Taste and adjust seasoning with more salt and pepper as needed.
Serve: Ladle the hot soup into bowls. If using, drizzle with coconut milk or heavy cream. Garnish with the reserved crispy sage leaves and a sprinkle of toasted pumpkin seeds. Serve immediately.

Pro Tips for the Perfect Soup

Peeling Shortcut: To make peeling the butternut squash easier, you can pierce it a few times and microwave it for 2-3 minutes. This loosens the skin significantly.
Uniform Cubes: Try to cut the squash into similarly sized pieces to ensure they all roast at the same rate.
Don’t Crowd the Pan: Using two baking sheets is better than overcrowding one. If the vegetables are too crowded, they will steam instead of roast, and you’ll miss out on that crucial caramelization.
Flavor Depth: For an even deeper, smoky flavor, consider adding a teaspoon of smoked paprika along with the nutmeg.
Acidity is Key: If the soup tastes a little flat at the end, a small squeeze of fresh lemon juice can work wonders to brighten all the flavors.

Creative Variations and Serving Suggestions

This soup is a fantastic canvas for your creativity.

Spicy Kick: Add a finely chopped jalapeño or a teaspoon of harissa paste to the roasting pan.
Curried Twist: Substitute the sage with 1-2 tablespoons of curry powder for a completely different, warming flavor profile.
Protein Boost: Stir in a can of rinsed and drained chickpeas or white beans when you add the broth for a heartier, protein-packed meal.
Perfect Pairings: This soup is magnificent served with a thick slice of crusty, artisan bread for dipping, a side of grilled cheese sandwiches for the ultimate comfort meal, or a simple arugula salad with a sharp vinaigrette to cut through the soup’s richness.

Storing and Reheating

This soup stores beautifully, making it a fantastic make-ahead meal. Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days. Gently reheat on the stovetop over medium-low heat, stirring occasionally. You can also freeze this soup for up to 3 months. Thaw overnight in the refrigerator before reheating. You may need to add a little extra broth when reheating as it can thicken upon standing.

Sage Roasted Butternut Squash Soup

A velvety, deeply flavorful soup where roasting the squash and apples with fresh sage creates an unforgettable autumnal comfort food.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6 bowls

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Autumn

Calories: 180