Nothing says autumn like Sage Roasted Butternut Squash Soup. This velvety soup is naturally sweet from roasted squash, aromatic from fresh sage, and comforting with a touch of cream. Perfect for dinner parties, cozy weeknights, or meal prep, it’s an elegant yet simple recipe.

Roasting the squash enhances its natural sweetness and brings depth of flavor. Fresh sage adds an earthy, herbaceous note that balances the richness, while cream provides silkiness that makes each spoonful indulgent.

This soup is naturally gluten-free and can be made vegan by substituting cream with coconut milk or cashew cream.

Why Roasting Squash Matters

Roasting caramelizes the sugars in butternut squash, resulting in a deeper, nuttier flavor compared to steaming or boiling. Combined with olive oil and fresh sage, the flavor profile is warm, aromatic, and perfect for autumn or winter meals.

Ingredients

Vegetables

1 medium butternut squash, peeled and cubed (~3 cups)
1 medium onion, diced
3 cloves garlic, minced

Herbs & Seasonings

2 tablespoons olive oil
6–8 fresh sage leaves, plus extra for garnish
Salt and black pepper, to taste

Broth & Cream

4 cups vegetable or chicken broth
½ cup heavy cream or coconut milk

Optional Garnishes

Crispy fried sage leaves
Drizzle of cream or olive oil
Croutons or toasted pumpkin seeds

Instructions

Preheat oven to 400°F (200°C). Toss butternut squash cubes, onion, garlic, sage leaves, olive oil, salt, and pepper on a baking sheet.
Roast for 25–30 minutes, flipping halfway, until squash is tender and slightly caramelized.
Transfer roasted vegetables to a large pot and add broth. Bring to a simmer over medium heat.
Remove sage leaves and use an immersion blender to puree soup until smooth.
Stir in cream or coconut milk, adjusting consistency with extra broth if needed.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fried sage leaves, a drizzle of cream, or toasted seeds.

Flavor and Texture

This soup is smooth, creamy, and slightly sweet with a savory herbal undertone from sage. Roasting adds a natural nuttiness, and the cream rounds out the flavor. The result is comforting, elegant, and perfectly suited for fall or winter.

Tips for Perfect Butternut Squash Soup

Use fresh sage for the best aroma
Roast vegetables until lightly caramelized for depth
For a vegan option, replace cream with coconut milk
Add a pinch of nutmeg or smoked paprika for extra warmth
Blend carefully to avoid over-thinning

Variations

Add roasted carrots or sweet potatoes for sweetness
Spice with curry powder or cayenne for heat
Top with toasted pumpkin seeds or nuts for crunch
Blend in apple or pear for a subtle fruity twist
Garnish with crispy pancetta for a savory touch

Serving Suggestions

Serve with warm artisan bread
Pair with a fresh green salad
Make a meal by adding a protein, such as roasted chicken
Serve as a starter for a fall-themed dinner

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth to restore consistency. This soup also freezes well for up to 3 months.

Why This Soup Works Every Time

This Sage Roasted Butternut Squash Soup works because roasting enhances flavor, simple seasoning lets the squash shine, and cream adds richness without overpowering. It’s quick to prepare but delivers restaurant-quality taste.

Final Thoughts

This creamy, aromatic soup is comforting, flavorful, and versatile. Whether for weekday dinners, entertaining guests, or meal prep, this roasted butternut squash soup captures the essence of fall in every spoonful.