Creamy Butternut Squash & Sage Soup (Cozy Fall Soup Recipe)
This Butternut Squash & Sage Soup is rich, velvety, and packed with savory goodness, making it the perfect starter for any fall meal. The roasted butternut squash brings a depth of flavor, while fresh sage leaves add an earthy aroma that makes this soup feel both rustic and refined.
If you’re looking to create a cozy autumn spread, try other fall dishes like butternut squash and sage pasta or brown butter and sage gnocchi. Or, for something a little lighter, serve it alongside crunchy polenta bites and creamy goat cheese crostini. Each of these recipes brings something special to the table, elevating simple fall ingredients into standout dishes. And if you want more soup, check out my parsnip and pear soup!
Recipe Highlights: Butternut Squash and Sage Soup
- Inspiration: A classic autumn soup that celebrates the rich flavors of roasted squash, garlic, and fresh sage, with a touch of cream to balance the earthiness.
- Best Served For: A cozy weeknight dinner, holiday meals like Thanksgiving, or as a warming first course for a fall dinner party. Seriously, this would be perfect for your Thanksgiving menu!
- What Makes it Special: The roasting of the squash deepens its natural sweetness and intensifies the flavor, while fresh sage adds an aromatic kick. Plus, we make this roasted butternut squash soup with an immersion blender – no food processor necessary!
- Roasting Squash: A little extra step of roasting the squash makes all the difference—it’s the best way to bring out the sweetness and richness, turning this simple soup into something unforgettable.
Ingredients Notes
- Butternut Squash: The star of this soup, butternut squash has a naturally sweet flavor that intensifies when roasted. Be sure to peel it properly with a vegetable peeler to get the most out of your squash.
- Fresh Sage: A herb that’s perfect for fall, sage brings an earthy, aromatic flavor. Fry it up into crispy sage leaves for a great garnish that adds texture and visual appeal.
- Heavy Cream: The addition of heavy cream turns this soup into a creamy butternut squash soup that’s perfect for those chilly nights. If you want to make it a bit lighter, coconut milk can work as a swap.
- Parmesan Rind: If you’ve never used a Parmesan rind in your soups, you’re missing out. It’s an extra step, but it adds a layer of depth of flavor that takes this soup to the next level.
- Garlic Cloves: A little goes a long way in this creamy soup recipe!
Suggested Ingredient Substitutions and Additions
- Vegetable Broth: Use vegetable broth instead of chicken broth or chicken stock for a vegetarian-friendly version.
- Coconut Milk: Swap the heavy cream with coconut milk for a dairy-free version that’s just as creamy.
- Squash Seeds: Instead of tossing the seeds, roast them on a baking sheet with a pinch of salt for a crunchy garnish.
- Crispy Bacon: Add crispy bacon crumbles as a topping for a savory contrast to the sweet squash.
- Creme Fraiche: Serve with a little creme fraiche for extra creaminess! You could also use sour cream!
- Pumpkin Seeds: Garnish with roasted pumpkin seeds for the perfect crunchy topping.
How to Make Butternut Squash and Sage Soup
- Roast the Squash: Preheat oven to 400°Fahrenheit (200°Celsius). Toss cubed butternut squash with olive oil and a generous pinch of salt. Roast for 30–35 minutes until tender and lightly golden.
2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, shallot, and garlic. Cook for 3–4 minutes until soft and fragrant. Add sage leaves and sauté for another minute.
3. Deglaze with Wine: Pour in white wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
4. Simmer the Soup: Add roasted squash, chicken broth, Parmesan rind, salt, and pepper. Bring to a boil, then lower heat and simmer for 10 minutes to let flavors meld.
5. Blend Until Smooth: Remove Parmesan rind. Use an immersion blender to blend the soup until smooth and velvety.
6. Finish with Richness: Stir in heavy cream and butter. Taste and adjust seasoning with more salt and pepper if needed.
Serve & Top: Ladle soup into bowls and top with crispy sage, a drizzle of brown butter or olive oil, and roasted pepitas. I love adding freshly cracked black pepper, too!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Butternut Squash & Sage Soup (Easy Thanksgiving Recipe)
Equipment
- Large baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- wooden spoon
Ingredients
- 2 tablespoons olive oil divided
- 1 medium butternut squash about 2.5–3 lbs, peeled and cubed
- 1 medium yellow onion diced
- 1 small shallot thinly sliced
- 2 garlic cloves minced
- fresh sage leaves 8-10 leaves
- 1/4 cup dry white wine
- 4 cups chicken broth
- 1 Parmesan rind
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1 ½ teaspoons kosher salt plus more to taste
- 3/4 teaspoon black pepper plus more to taste
Instructions
- Preheat oven to 400°Fahrenheit (200°Celsius). On a large baking sheet, toss the cubed butternut squash with 1 tablespoon olive oil and a generous pinch of salt. Roast for 30–35 minutes until tender and lightly golden.
- In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion, shallot, and garlic. Cook for 3–4 minutes until soft and fragrant. Add sage leaves and sauté for 1 more minute.
- Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the roasted squash, chicken broth, Parmesan rind, salt, and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes to let flavors meld.
- Remove the Parmesan rind. Use an immersion blender to blend the soup right in the pot, or transfer to a blender in batches. Blend until mostly smooth — we want it velvety, not too thick.
- Stir in the heavy cream and butter. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top with crispy sage, a drizzle of brown butter or olive oil, and toasted pepitas.
Notes
- Crispy Sage: Frying fresh sage leaves in a little oil adds a fantastic crunch and elevates the soup.
- Roast for Flavor: The best way to bring out the deep, sweet flavor of butternut squash is by roasting it first. This extra step pays off!
- Adjusting Consistency: If you like your soup thicker, blend less; for a lighter, velvety texture, go a bit longer on the blending.
- Parmesan Rind: Don’t skip the Parmesan rind—it adds an amazing depth of flavor that enhances the overall richness of the soup.
Serving Suggestions
- Wine Pairing: Pair this soup with a crisp, light white wine, like Sauvignon Blanc, to balance the richness.
- Serving Twist: Top with roasted squash seeds for added texture or serve with a side of crispy polenta bites for extra heartiness.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. The soup also freezes well—just be sure to let it cool before transferring it to a freezer-safe container. Reheat gently over medium heat on the stove or in the microwave.
I made this soup this week and it was delicious! I couldn’t find my immersion blender so I used a traditional blender and worked in small batches. This was really delicious and made such big servings!
Just made this soup and it’s DELICIOUS! Super easy to whip up, sooo creamy. This is like restaurant worthy soup and I’ll definitely be making it again.