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Roasted Butternut Squash Soup

Bowl of roasted butternut squash soup garnished with cream, sage, pumpkin seeds, and sun-dried tomatoes.
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A creamy and comforting roasted butternut squash soup made with caramelized squash, leeks, garlic, and fresh sage. Perfect for cozy fall nights or a festive holiday starter.

Ingredients

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  • 2 lb whole butternut squash
  • Extra virgin olive oil (for roasting and frying)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 large leek, white and light green parts only, diced (approx. 2 cups)
  • 2 cloves garlic, chopped
  • 2 teaspoons finely chopped fresh sage leaves
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • Optional garnishes: fried sage leaves, crème fraîche drizzle, roasted pumpkin seeds

Instructions

  1. Preheat the oven to 425°F (220°C). Cut the butternut squash in half lengthwise, scoop out seeds, and brush with olive oil. Season with salt and pepper.
  2. Place squash cut-side down on a baking sheet and roast for 45–55 minutes until tender and caramelized. Let cool slightly and scoop out the flesh.
  3. In a large soup pot, heat butter and olive oil over low heat. Add leeks with a pinch of salt and pepper and cook until soft, about 10–12 minutes.
  4. Add garlic and chopped sage. Cook for 1 minute until fragrant.
  5. Stir in roasted squash and broth. Bring to a simmer and cook for 10–15 minutes.
  6. Remove from heat and blend the soup using an immersion blender or countertop blender until smooth and creamy.
  7. Season to taste with additional salt and pepper. Adjust thickness by adding more broth if needed.
  8. Serve hot and garnish with crème fraîche, fried sage leaves, and roasted pumpkin seeds if desired.

Notes

  • Use vegetable broth to make this soup vegetarian or vegan.
  • Roasted squash can be made up to 4 days ahead and refrigerated.
  • Fried sage leaves and crème fraîche drizzle elevate presentation and flavor.
  • This soup freezes well for up to 3 months.
  • Add a splash of lemon juice or cayenne for brightness or heat.

Nutrition

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