Creamy Roasted Butternut Squash & Sage Soup Recipe
Last Updated on September 28, 2023
Fall is here, and you know what that means: soup season! Heck. Yes. I don’t know about you, but soup is our jam! What do you say we kick off this special season with a simple, hearty, sweet and savory roasted butternut squash soup? This easy recipe is one of our go-to fall favorites, and I have a sneaking suspicion it may become one of yours too! Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. Make extra and stock up the freezer for super easy future meals – like we do!
Ready to get roasting?
INGREDIENTS
- 2 large or 3 small butternut squash – approximately 5 pounds
- 2 medium granny smith apples
- 1 large sweet yellow or white onion
- 10 to 12 fresh sage leaves
- 4 cups (1 quart container) of low-sodium vegetable broth. Learn how to easily make homemade veggie broth here! Or, use concentrated “better than bouillon” paste mixed with water to achieve the same volume.
- 1.5 cups of water
- 1 cup coconut cream OR ½ cup of heavy cream (dairy) – full-fat suggested for both options
- 1.5 tsp salt
- ¼ tsp black pepper
- 1 pinch of nutmeg and/or clove
- Olive oil, coconut oil, or butter
- Optional: pumpkin seeds + parmesan cheese, to garnish
Makes approximately 3-4 quarts of finished butternut squash soup.
INSTRUCTIONS
Step 1: Roast Butternut Squash
Preheat your oven to 425°F. Carefully cut the butternut squash in half, and remove the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places. On a baking sheet or roasting pan, roast the butternut squash in the oven until it is tender to the fork – about an hour. We usually line our pan with parchment paper first. You’ll want to allow the squash to cool a bit before handling it, so you can wait to start the next step until after the squash is finished roasting.
Step 2: Sauté Apples, Onion & Sage
Yes, you read that right. Apples, in soup. Trust me – it’s good! Really good in fact. I do suggest using granny smith apples if possible, because they’re the perfect blend of tart and sweet.
In a large pot over medium-high heat, add a dollop of your preferred cooking fat such as butter, coconut oil, or extra virgin olive oil. Dice the onion, apples, and fresh sage leaves and add them to the pot, along with a little dash of salt and pepper. The size and shape of the cuts don’t matter much here since it will all get blended later. Sauté and stir frequently until tender, about 7 to 10 minutes.
Step 3: Add Butternut & Broth
Once the butternut squash has cooled enough to safely handle, scoop out the middle flesh to remove it from the thin skin portion. Next, add the roasted butternut to the pot of apples, onions, and sage. Pour in 4 cups of low-sodium vegetable broth (one full average quart container) and 1.5 cups of water.
If you are going to use coconut cream for this recipe, go ahead and add a cup of it now! For those opting to use heavy cream instead, wait until the soup is blended (next step) to add the cream and avoid curdling. Finally, add 1.5 teaspoon of salt, ¼ teaspoon of black pepper, and a small pinch of nutmeg and/or clove.
Stir to combine, bring it to a boil, and then reduce the heat to simmer for 15 minutes.
Step 4: Blend
After simmering for about 15 minutes, it is time to turn this chunky butternut squash soup into a creamy one! To blend the ingredients, we use an immersion blender right in the pot. If you don’t have an immersion blender, carefully transfer the soup into your standard blender to blend – in batches if needed. Blend until smooth and remove from the heat. If you haven’t yet added your cream of choice, do so now!
Step 5: Serve or Preserve
Now, serve that roasted butternut goodness up! I highly suggest to garnish the soup with roasted, sprouted, or even raw pumpkin seeds. They give it the perfect little addition of texture and crunch, plus protein! We also enjoy ours with grated parmesan cheese and a slice of crusty, chewy homemade sourdough bread. If you’re feeling extra fancy, try quickly pan-frying a few sage leaves in oil or butter until crispy. They’re delectable
For even a family of four or more, this recipe should give you some leftovers to save! Enjoy within one week if stored in the refrigerator. Or, you could freeze it to enjoy later – where it is good for up to a year. When we make this roasted butternut squash soup, we often double the recipe and stock the freezer for months of easy meals to come. These quart size BPA-free reusable freezer containers are perfect for a two-person meal. Allow the soup to cool down a bit before packaging.
Let me know if you have any questions! Check out the printable recipe below, and please come back for a review once you’ve tried it. Also, spread the butternut love by pinning or sharing this article! If you love this soup, you’ll probably enjoy our Creamy Roasted Sweet Potato and Carrot soup and Vegan Roasted Pumpkin 3-Bean Chili as well.
Creamy Roasted Butternut Squash & Sage Soup
Ingredients
- 5 lbs butternut squash – 2 large or 3 small butternut squash – approximately 5 pounds
- 2 medium Granny Smith apples, diced
- 1 large yellow or white onion, diced
- 10-12 leaves fresh sage
- 4 cups low-sodium vegetable broth
- 1.5 cups water
- 1 cup coconut cream, OR 1/2 cup heavy cream
- 1.5 tsp salt
- 1/4 tsp black pepper
- 1 pinch nutmeg and/or clove
- olive oil, butter, or coconut oil – for sautéing
- pumpkin seeds and/or parmesan cheese, to garnish (optional)
Instructions
- Cut the butternut squash in half, and scoop out the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places.
- On a baking sheet or roasting pan, roast the butternut squash in the oven on 425F until it is tender to the fork – about an hour.
- In a large pot over medium-high heat, add a dollop of your preferred cooking fat such as butter, coconut oil, or extra virgin olive oil. Dice the onion, apples, and fresh sage leaves and add them to the pot, along with a little dash of salt and pepper. Do this after the butternut squash has finished roasting.
- Sauté and stir frequently until tender, about 7 to 10 mins.
- Allow the roasted butternut squash to cool slightly for safe handling. Scoop out the middle flesh to remove it from the thin skin portion.
- Add the roasted butternut squash to the pot of apples, onions, and sage. Add vegetable broth, water, 1.5 teaspoon of salt, ¼ teaspoon of black pepper, and a pinch of nutmeg and/or clove.
- If you are going to use coconut cream for this recipe, go ahead and add a cup now. Alternately, wait to add dairy heavy cream until after the soup is blended and removed from heat.
- Stir to combine, bring the contents of the pot to boil, and then reduce the heat to simmer for 15 minutes.
- Blend soup using an immersion blender, OR carefully transfer the soup into a standard blender to blend – in batches if needed. Blend until smooth, and remove from the heat.
- Add heavy cream now, if desired.
- Serve and enjoy! Use within one week in the refrigerator. Or, preserve and freeze the soup in freezer-safe containers. Use frozen soup within one year.
32 Comments
Torrey
This soup is delicious! I ended up omitting the water, since the soup was loose enough with just using the broth. Really appreciate the simple ingredient list! This will definitely become one of my go to fall/winter soups!
Heidi
This sounds scrumptious and I’m going to make it. Every comment positive! Question though…what do you think about holding back some of the squash as small cubes and adding them after blending? I would like the soup to have some texture/chunks. They would probably require less roasting time to hold shape, and I realize they would not themselves have the other flavors in the recipe.
Aaron (Mr. DeannaCat)
Hi Heidi, using whole cubes of butternut would work as well although I would likely add them raw to cook along with the onions at the beginning and not blend the soup to as creamy of a texture in hopes that some of the cubes of butternut are left behind. However, if you roast the cubes of butternut beforehand until they are mostly cooked, adding them to the soup after blending would work as well. Hope that helps and enjoy!
Leila Daniel
This recipe was so easy and SO DELICIOUS! Seriously, anything that you all put up on this site is amazing. The butternut squash soup was so thick and creamy, and the spices in it were just right! We used native sage from the garden (not culinary) but it was pretty amazing! We’ll be returning to this one!
Ashley
Making this soup again for the third time – it is so easy and so delicious! I’ve used coconut cream each time and loved how it turned out.
Christina
I didn’t expect to love this soup but I really do! I didn’t have any vegetable broth, so I used turkey broth instead. I used some sour cream & 10% cream. It is delicious!!
Carol Blaser
I love butternut squash soup but this recipe was SO tasty. I love it made with cream of coconut vs. half & half. I added some leftover cooked pumpkin I had as well. Easy recipe to make with restaurant flavor, especially if you have an immersion blender. Once everything was cooked it took all of 10 minutes to wiz up and adjust seasonings. The fresh sage leaves were great too. Highly suggest you try. I got 3 nice size containers from one 4 lb. squash so I’m pleased.
Kari - Get Inspired Everyday!
I love butternut and sage together! This soup looks so cozy and I’m intrigued by the apple in there too, that sound like a great combination!
Jen
Seriously love this soup. Perfect balance of sweet and savory. I’ll be making it all winter long!
Tony Altobello
I just made this soup so I can take it for lunch at school and I can’t stop “taste testing” it👍
Caitlyn Pond
This is a beautiful soup and it’s very easy to make.
There’s only a small amount of preparation involved and it makes a generous number of portions.
It has been a lovely lunch staple for gloomy winter days.
Will definitely make again.
Jen
Stillllllll love this soup. I’m not sure how many times I’ve made it but it’s a hit with my husband and picky 10 year old every time.
Bailey Otken
Oh My! This stuff is delicious! I’ve made it twice already! I seriously can not get enough! So hearty and satisfying! I love eating it with some crispy french bread!
The recipe makes a decent amount of soup! So plan if inviting friends over or freeze some! I plan on freezing the remaining of mine!
Deanna has great freezer safe containers listed in her shopping tab!
Check out her other recipes!
The besto pesto, out of this world!!
Thank you so much Deanna!
Raquel Gutierrez
Love this soup so much and I can’t stop telling my friends and family about it. Officially a family tradition.
Steffani
I ended up adding in some cabbage and the last of the turnips from the garden, but otherwise followed the recipe. Super fantastic, and my 3 and 4 year old ate 2 bowls each! Thanks!
DeannaCat
Awesome! I am so glad the whole family loved it! And yes – we often improvise or change our recipes as we go too. The joy of cooking with the seasons 🙂
Raquel Gutierrez
Made this today and it felt so right! Being that it’s been freezing at night lately here in El Cajon. I bought the butternut squashes from an organic farm stand in Julian, as well as bought the granny smith apples from Calico Cidery yesterday. It was very simple to make and I took pictures of each step to share with others, they looked just like yours! My boyfriend loved the soup and told me it reminded him of a Haitian dish, a pumpkin soup! I loved it and am so happy you shared Deanna. Its definitely a favorite in my house now! Cheers to fall! 😍🍽