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Cozy Roasted Butternut Squash Soup with Sage: Easy 1-Pot Recipe

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This cozy roasted butternut squash soup with sage is the kind of recipe that feels like a warm hug on a chilly day. It’s simple enough for a weeknight dinner but impressive enough to serve to guests.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup full-fat coconut milk (from a can)
  • 10–12 fresh sage leaves, plus extra for garnish
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Optional toppings: roasted pepitas, extra coconut milk or cream, crispy sage leaves, crusty bread

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prep the squash: Peel the butternut squash with a vegetable peeler or a sharp knife. Cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  3. Roast the squash and sage: Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on the baking sheet. Tuck the fresh sage leaves in between the squash pieces. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized around the edges. The sage will get dark and crispy.
  4. Sauté the aromatics: While the squash roasts, heat the remaining 1 tablespoon of olive oil in your large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
  5. Simmer the soup: Add the roasted squash and crispy sage leaves to the pot. Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes.
  6. Blend until smooth: Remove the pot from the heat. Use an immersion blender to puree the soup until it’s completely smooth and creamy. If using a regular blender, let the soup cool for a few minutes first, then blend in batches.
  7. Add the coconut milk: Stir in the coconut milk until it’s fully incorporated. Taste and adjust the seasoning with more salt and pepper if needed.
  8. Serve and garnish: Ladle the soup into bowls. Top with a drizzle of coconut milk, a few roasted pepitas, and some extra crispy sage leaves if you have them. A slice of crusty bread on the side is never a bad idea.

Notes

Don’t skip the roasting step—it caramelizes the natural sugars in the squash for deep flavor. Watch the sage leaves in the last 5 minutes of roasting to prevent burning. When blending hot soup in a regular blender, let it cool slightly and never fill more than halfway. Adjust consistency with extra broth if needed. Season in layers for best flavor.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage soup, easy soup recipe, one-pot soup, fall soup, winter soup, vegan soup, gluten-free soup

Find it online: https://ovenmila.com/cozy-roasted-butternut-squash-soup-with-sage-easy-1-pot-recipe/