Butternut Squash Roasted Garlic Sage Soup

Cozy up with a bowl of Butternut Squash Roasted Garlic Sage Soup, a velvety blend of roasted butternut squash, caramelized garlic, and fresh sage that’s perfect for chilly evenings. This autumn-inspired soup boasts a deep, earthy flavor achieved through the slow roasting of squash and garlic, enhanced by the herbal aroma of sautéed sage. A hint of nutmeg and optional heavy cream add a touch of warmth and richness, while the pureed texture creates a silky finish. Perfectly paired with crusty bread, this comforting dish is as inviting as it is satisfying, delivering wholesome flavors in every spoonful. Whether you’re preparing for a cozy family dinner or looking for an elegant holiday starter, this recipe is sure to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 large butternut squash
• 1 garlic bulb
• 3 tablespoons olive oil
• 1 medium yellow onion
• 8 fresh sage leaves
• 4 cups vegetable broth
• 0.5 cups heavy cream (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons ground nutmeg
• 1 loaf crusty bread (for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place the squash halves cut side down on the prepared baking sheet.

Step 3

Slice off the top of the garlic bulb to expose the cloves. Drizzle with a small amount of olive oil (about 1 teaspoon) and wrap tightly in aluminum foil. Place the garlic on the baking sheet with the squash.

Step 4

Roast the squash and garlic in the preheated oven for 40-50 minutes, or until the squash is fork-tender and the garlic is golden and soft.

Step 5

While the squash and garlic roast, peel and dice the onion.

Step 6

In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5-7 minutes, or until softened and translucent.

Step 7

Chop 6 of the sage leaves (reserve 2 whole leaves for garnish) and add them to the pot with the sautéed onion. Cook for 1 additional minute, stirring frequently.

Step 8

Once the squash and garlic are done roasting, allow them to cool slightly. Scoop the flesh out of the squash and squeeze the roasted garlic cloves out of their skins.

Step 9

Add the roasted squash and garlic to the pot with the sautéed onion and sage. Pour in the vegetable broth and stir to combine.

Step 10

Bring the mixture to a simmer over medium heat and cook for 10-15 minutes to meld the flavors.

Step 11

Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches to puree. Be cautious with hot liquids in a blender.

Step 12

If using, stir in the heavy cream for added richness. Season the soup with salt, black pepper, and nutmeg to taste.

Step 13

Ladle the soup into bowls and garnish with the reserved whole sage leaves (you can quickly fry these in a tiny bit of olive oil for a crispy garnish).

Step 14

Serve hot with slices of crusty bread for dipping. Enjoy your creamy, roasted garlic sage soup!

Nutrition Facts

Serving size	(3118.4g)

Amount per serving	% Daily Value*
Calories	3008.5

Total Fat 109.7g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 133.6mg	0%
Sodium 6827.0mg	0%
Total Carbohydrate 459.8g	0%
Dietary Fiber 69.5g	0%
Total Sugars 56.7g
Protein 77.5g	0%

Vitamin D 0IU	0%
Calcium 1237.8mg	0%
Iron 27.9mg	0%
Potassium 6719.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 9.9%

Carbs: 58.6%