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Creamy Roasted Acorn Squash Soup with Sage (Easy!)

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A creamy, velvety roasted acorn squash soup finished with crispy sage leaves and browned butter. This easy, crowd-pleasing recipe comes together in under an hour and is perfect for fall gatherings.

Ingredients

Scale
  • 3 medium acorn squash (about 2½ pounds total)
  • 2 medium yellow onions, peeled and sliced into ½-inch rings
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 4 cups low-sodium vegetable broth
  • ½ cup apple cider (not vinegar)
  • ½ cup half-and-half or heavy cream
  • 1 tablespoon maple syrup (optional)
  • 16–20 fresh sage leaves
  • 4 tablespoons unsalted butter
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Place squash halves cut-side down on the prepared baking sheet. Arrange sliced onions and smashed garlic cloves around them. Drizzle with olive oil, sprinkle with salt and pepper, and toss onions to coat.
  4. Roast for 35-40 minutes until squash is fork-tender and cut sides are caramelized. Let cool 5 minutes.
  5. Scoop squash flesh from skins. Discard skins.
  6. In a large soup pot or Dutch oven over medium heat, add roasted onions and garlic. Cook for 2 minutes, stirring constantly.
  7. Add scooped squash flesh, vegetable broth, and apple cider. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  8. Remove from heat. Using an immersion blender, puree until smooth. (Alternatively, blend in batches in a countertop blender.)
  9. Stir in half-and-half (or coconut milk) and maple syrup (if using). Taste and adjust seasoning with additional salt and pepper. Keep warm over low heat.
  10. In a small skillet over medium heat, melt butter. Once foaming, add sage leaves in a single layer. Cook for 1-2 minutes, flipping once, until leaves are crisp and butter is light golden brown. Remove from heat immediately.
  11. Transfer crispy sage leaves to a paper towel-lined plate and sprinkle lightly with flaky sea salt. Reserve browned butter in the pan.
  12. Ladle hot soup into bowls. Drizzle a teaspoon of browned butter over each serving, top with 3-4 crispy sage leaves, and finish with a tiny pinch of flaky sea salt. Serve immediately.

Notes

For a vegan version, use full-fat coconut milk instead of half-and-half and vegan butter instead of regular butter. The soup can be made up to 2 days ahead and stored in the refrigerator; reheat gently and make fresh sage butter before serving. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Watch the sage leaves carefully when frying—they burn quickly.

Nutrition

Keywords: acorn squash soup, creamy squash soup, roasted squash soup, sage butter, fall soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://ovenmila.com/creamy-roasted-acorn-squash-soup-with-sage-easy/