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Ultra Creamy Roasted Butternut Squash Soup with Sage

Close-up of creamy, orange roasted butternut squash soup topped with green pumpkin seeds (pepitas) and black pepper.
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Make this ultra creamy roasted butternut squash soup featuring sage and topped with toasted pepitas. This recipe delivers a velvety texture perfect for a cozy fall meal.

Ingredients

Scale
  • 3 lb butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium apple, peeled and chopped (optional variation)
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk or heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup pepitas (pumpkin seeds) for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a sheet pan. Roast for 25 to 30 minutes until tender and lightly browned.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, dried sage, and nutmeg to the pot. Cook for 1 minute until fragrant. If using, add the chopped apple and cook for 3 minutes.
  4. Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a simmer. Reduce heat and cook for 10 minutes to allow flavors to meld.
  5. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  6. Return the soup to the pot if necessary. Stir in the coconut milk or heavy cream. Heat through gently, but do not boil. Adjust salt and pepper to taste.
  7. While the soup heats, toast the pepitas in a dry skillet over medium heat for 3 to 5 minutes, stirring constantly, until they begin to pop.
  8. Ladle the soup into bowls and garnish each serving with a sprinkle of toasted pepitas.

Notes

  • For an extra layer of flavor, roast the squash with a halved onion and a few sprigs of fresh thyme, removing the thyme before blending.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • To make this a weeknight soup dinner, roast the squash a day ahead.

Nutrition

Find it online: https://recipesfleet.com/roasted-butternut-squash-soup/