Go Back
Bowl of roasted butternut and sage soup topped with crispy fried sage leaves and a cream swirl on a wooden table

Roasted Butternut Squash Soup with Crispy Fried Sage

Cubed butternut squash roasts until caramelized, then simmers with onion, garlic and sage before getting blended smooth and topped with butter-fried sage leaves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Soup
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the soup
  • 1.2 kg butternut squash, peeled, seeded, cut into 2.5cm/1-inch cubes / 2.5 lb
  • 2 tbsp olive oil for roasting
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter for the base
  • 1 yellow onion, diced medium
  • 3 cloves garlic, minced
  • 10 leaves fresh sage leaves, chopped
  • 4 cups low-sodium vegetable stock / 1L
  • 1/4 tsp ground nutmeg
  • 1/2 cup heavy cream / 120 ml; or full-fat coconut milk
For the crispy sage garnish
  • 2 tbsp unsalted butter
  • 12 leaves whole fresh sage leaves

Method
 

Roast the Squash
  1. Heat the oven to 200C / 400F.
  2. Toss squash cubes with 2 tbsp olive oil, salt, and pepper on a sheet pan, spreading them in a single layer.
  3. Roast for 30 to 35 minutes, flipping once, until the edges are deep gold and a fork slides in easily.
Build the Soup
  1. While the squash roasts, melt 2 tbsp butter in a large pot over medium heat.
  2. Add onion and cook 5 to 6 minutes until soft and translucent.
  3. Add garlic and chopped sage, cook 1 minute until fragrant.
  4. Add the roasted squash, stock, and nutmeg. Bring to a simmer and cook 10 minutes.
  5. Blend until smooth with an immersion blender, or in batches in a countertop blender.
  6. Stir in the cream off the heat, then season with salt and pepper to taste.
Fry the Sage Garnish
  1. Melt 2 tbsp butter in a small skillet over medium heat.
  2. Add whole sage leaves and fry 20 to 30 seconds per side until crisp, then transfer to a paper towel.
  3. Ladle the soup into bowls and top with the fried sage leaves.

Notes

  • Roast squash in a single layer for even caramelization, not steamed softness.
  • Fry sage leaves just before serving so they stay crisp on top.
  • Blend hot soup in batches, venting the lid to avoid pressure buildup.
  • Add cream off the heat to keep it from curdling.
  • Season with nutmeg sparingly, it turns bitter if overdone.