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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 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Roasted Vegetables
  • 1 large butternut squash about 3-4 lbs, peeled, seeded, and cubed
  • 2 tbsp olive oil divided
  • 1 large yellow onion roughly chopped
  • 1 large apple peeled, cored, and chopped
  • 4 cloves garlic peeled and left whole
  • 1 tsp maple syrup
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 bunch fresh sage about 15-20 leaves, divided
For the Soup
  • 1 tbsp unsalted butter or olive oil for vegan
  • 4 cups vegetable broth plus more if needed
  • 0.25 tsp ground nutmeg
  • 1 pinch cayenne pepper optional
For Serving (Optional)
  • 0.5 cup full-fat coconut milk or heavy cream
  • 2 tbsp toasted pumpkin seeds pepitas

Equipment

  • Large Rimmed Baking Sheet
  • Large Stockpot or Dutch Oven
  • Immersion Blender or Countertop Blender
  • Large mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss cubed squash, onion, apple, and garlic with 1 1/2 tbsp olive oil, maple syrup, salt, and pepper. Spread on the baking sheet.
  3. Roast for 20 minutes. Set aside 8-10 whole sage leaves for garnish; chop the remaining sage.
  4. Remove pan from oven, sprinkle with chopped sage, stir, and top with whole sage leaves. Roast for another 15-20 mins until squash is tender and caramelized. Set crispy sage leaves aside.
  5. In a large stockpot, heat remaining 1/2 tbsp oil and butter over medium heat.
  6. Transfer the roasted vegetable mixture to the pot. Add vegetable broth, nutmeg, and cayenne. Bring to a boil, then simmer for 10 minutes.
  7. Using an immersion blender, puree the soup in the pot until completely smooth and creamy.
  8. Taste and adjust seasoning with more salt and pepper. Thin with more broth if desired.
  9. Ladle into bowls. Drizzle with coconut milk, and garnish with crispy sage and pumpkin seeds.

Notes

Soup thickens as it cools. Add more broth when reheating. Freezes beautifully for up to 3 months.