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- 1 medium butternut squash, peeled, seeded, and cubed - 1 medium onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1/2 cup coconut milk (optional for creaminess) To make roasted butternut squash soup, you'll need fresh and good-quality ingredients. Butternut squash is the star of the show. It brings a sweet and nutty taste. Onions and garlic add depth and warmth. Olive oil helps with roasting and adds flavor. Vegetable broth gives the soup its body, while coconut milk can make it creamy if you wish. - 1 teaspoon ground cumin - 1/2 teaspoon nutmeg - Salt and pepper to taste The spices are crucial for flavor. Ground cumin adds a warm earthiness. Nutmeg gives a subtle sweetness. Salt and pepper help to balance all the flavors. You can adjust these to suit your taste as you cook. - 12 fresh sage leaves - 2 tablespoons unsalted butter Crispy sage leaves are a delightful garnish. They add a crisp texture and a nice herbal note. Using unsalted butter for frying sage will enhance its flavor without making it too salty. This simple touch lifts the soup and makes it feel special. With these ingredients, you set the stage for a cozy, comforting bowl of soup that warms both the body and soul. - First, preheat your oven to 400°F (200°C). This helps the squash roast nicely. - Next, peel and seed the butternut squash. Cut it into small cubes. Chop the onion and mince the garlic. This will add great flavor to the soup. - In a large bowl, toss the cubed squash, chopped onion, and minced garlic with 2 tablespoons of olive oil. - Season with salt, pepper, ground cumin, and nutmeg. Spread the mixture in a single layer on a baking sheet. - Roast in the oven for 25-30 minutes. Check for tenderness; it should be slightly caramelized for best flavor. - Once the squash is done, transfer it to a large pot. Pour in the vegetable broth and bring it to a simmer. - Use an immersion blender to blend the soup until smooth. If you want a creamier texture, mix in the coconut milk now. - Taste the soup and adjust the seasoning if needed. Heat it through for another 5 minutes. - Serve hot, garnished with crispy sage leaves for a delightful crunch. You have a few choices for creaminess in your soup. Using coconut milk adds a rich flavor. It gives a nice sweetness that pairs well with the squash. If you want a lighter option, you can use low-fat milk or almond milk. Both will still make your soup smooth and tasty. To enhance flavor, think about your spices. Adding a pinch more nutmeg can bring warmth. Try a dash of chili powder for some heat. Don't forget to taste as you go! Adjust salt and pepper to make each bite perfect. Fresh herbs also boost the taste. A sprinkle of fresh thyme or parsley can add brightness. Serving your soup nicely makes it special. Drizzle olive oil on top for shine and flavor. A sprinkle of roasted pumpkin seeds adds crunch and color. You can also use a swirl of coconut milk for a creamy design. Serve the soup in warm bowls to keep it cozy. {{image_2}} You can easily add proteins to this soup. Beans are a great choice. They add texture and nutrition. Try black beans or chickpeas for a hearty boost. If you prefer meat, chicken works well too. Just cook it separately and add it to the soup before serving. This will make your meal more filling. If you want to change the flavor, try using thyme or rosemary. These herbs bring a different taste that pairs nicely with squash. Just use the same amount as you would for sage. This small swap can change the whole dish. You can adjust the soup's texture based on your taste. For a creamy version, stir in coconut milk after blending. If you like a lighter soup, skip the milk. You can also add more broth to make it thinner. This way, you get the perfect soup just how you like it. To store leftovers, let the soup cool down first. Place it in an airtight container. It will last for about 3 to 5 days in the fridge. Make sure to label the container with the date. This way, you keep track of freshness. Freezing is a great choice for longer storage. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can stay frozen for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. Before serving, give the soup a good stir. If it seems too thick, add a splash of vegetable broth or water. Heat it on the stove until hot. For the best taste, add fresh crispy sage on top just before serving. This adds a nice touch and lifts the flavor. To make this soup vegan, you can replace the butter with olive oil. Use vegetable broth instead of chicken broth. This keeps the flavor rich without animal products. Yes, you can use frozen butternut squash. It will save you time. Just thaw it before use. Adjust the roasting time since frozen squash cooks faster. Check it often to avoid mushiness. You can serve this soup with crusty bread or a fresh salad. A simple green salad goes well. You can also pair it with grilled cheese for a cozy meal. Enjoy it warm! This blog post explored how to make a delicious roasted butternut squash soup. We covered key ingredients like squash, onion, and garlic, and spiced it up with cumin and nutmeg. I shared tips on creaminess, seasoning, and garnishing. Variations allow for proteins and herbs to customize your soup. Proper storing methods ensure leftovers stay tasty. You can easily make this soup vegan, use frozen squash, and find great sides to serve with it. Enjoy making this soup, and feel free to experiment with the flavors and ingredients!

Roasted Butternut Squash Soup with Crispy Sage

Warm up this fall with our delightful roasted butternut squash soup with crispy sage! This creamy, flavor-packed recipe is perfect for cozy evenings. Made with fresh butternut squash, aromatic spices, and topped with crispy sage leaves, it’s a bowl of comfort you won’t want to miss. Ready in just 45 minutes, it’s easy to make and simply delicious. Click through to explore the full recipe and make your kitchen warm and inviting this season!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cubed

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon nutmeg

Salt and pepper to taste

12 fresh sage leaves

2 tablespoons unsalted butter

1/2 cup coconut milk (optional for creaminess)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, toss the cubed butternut squash, chopped onion, and minced garlic with 2 tablespoons of olive oil. Season with salt, pepper, cumin, and nutmeg. Spread them in a single layer.

      Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

        While the squash is roasting, heat the butter in a small skillet over medium heat. Once melted, add the sage leaves and cook until crispy, about 1-2 minutes. Remove the leaves and place them on a paper towel to drain.

          When the squash is done, transfer it to a large pot. Add the vegetable broth and bring to a simmer.

            Use an immersion blender to blend the soup until smooth. If you prefer a creamier texture, stir in the coconut milk at this point.

              Taste the soup and adjust seasoning if necessary. Heat through for another 5 minutes.

                Serve hot, garnished with crispy sage leaves on top.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve in bowls with a drizzle of olive oil and a sprinkle of roasted pumpkin seeds for added crunch and color.