Creamy Roasted Butternut Squash Soup with Sage

Introduction

Butternut squash soup is fall dinner for me. I roast the squash instead of boiling it — it concentrates the sweetness and gives the soup a rich, caramelized depth you just can't get from a simmer. Roasted garlic gets tucked in there too, adding a mellow savory backbone. Crispy fried sage leaves and toasted pumpkin seeds on top are optional in the sense that a bicycle wheel is optional, i.e., you can technically leave them off but why would you. Pair with our hearty lentil soup as a soup flight or serve after a beet and goat cheese salad for a stunning fall dinner.

Cooking your way through our archive? Don't miss our Roasted Tomato Basil Soup or our Hearty Lentil Soup with Vegetables and Lemon, and browse every soup recipe for more ideas.

Ingredients

• •1 large butternut squash (about 1.5 kg), peeled, seeded, cut into 3 cm chunks
• •1 large onion, cut into wedges
• •1 whole head of garlic, top sliced off
• •3 tbsp olive oil, divided
• •1 tsp salt
• •1/2 tsp black pepper
• •1 L vegetable or chicken stock, warmed
• •1/2 tsp ground nutmeg
• •1/4 cup heavy cream
• •For the topping:
• •12 fresh sage leaves
• •2 tbsp olive oil
• •1/4 cup pumpkin seeds, toasted

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Spread the squash and onion on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat.

2. 2

   Drizzle the remaining tablespoon of olive oil over the exposed garlic cloves, wrap the whole head in foil, and place on the sheet with the squash.

3. 3

   Roast for 35–40 minutes, until the squash is fork-tender and caramelized at the edges.

4. 4

   Squeeze the soft roasted garlic cloves out of their skins into a large pot. Add the roasted squash and onion, the warm stock, and the nutmeg.

5. 5

   Blend until velvety smooth with an immersion blender (or in batches in a regular blender, cracking the lid to let steam escape).

6. 6

   Return to low heat, stir in the cream, and taste for salt and pepper.

7. 7

   For the topping, heat the olive oil in a small skillet over medium-high heat. Fry the sage leaves for 15–20 seconds until crisp and darker green. Drain on paper towel.

8. 8

   Ladle the soup into bowls and top with crispy sage, toasted pumpkin seeds, and an extra drizzle of cream or olive oil.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

330 kcal

Protein

6 g

Carbs

42 g

Fat

17 g