Print

Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Maple and Sage Butter

creamy roasted butternut squash soup - featured image
Print Recipe

A cozy and elegant creamy roasted butternut squash soup enhanced with sweet maple drizzle and herbaceous sage butter, perfect for chilly nights and simple gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, for roasting the squash
  • 1 large yellow onion, roughly chopped
  • 3 garlic cloves, minced
  • 4 cups (about 1 liter) vegetable broth, preferably low sodium
  • 2 tablespoons pure maple syrup
  • About 10 fresh sage leaves
  • 4 tablespoons unsalted butter
  • 1/2 cup (120 ml) heavy cream or coconut cream (optional)
  • 1/2 teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into 1-inch cubes. Toss the cubes with 2 tablespoons olive oil, ½ teaspoon salt, and a pinch of black pepper. Spread evenly on the baking sheet.
  3. Roast the squash in the oven for about 30 minutes, turning halfway through, until edges are golden brown and caramelized.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Add the roasted squash cubes to the pot with the onions and garlic.
  6. Pour in 4 cups vegetable broth, stir in cinnamon and nutmeg. Bring to a gentle simmer and cook for 10 minutes.
  7. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, blend in batches carefully. Stir in ½ cup heavy cream or coconut cream for a silkier texture, if desired.
  8. In a small skillet over medium heat, melt 4 tablespoons unsalted butter. Add fresh sage leaves and cook until butter turns golden brown and sage is crisp, about 3-4 minutes. Remove from heat.
  9. Taste the soup and season with salt and pepper as needed. Ladle soup into bowls, drizzle sage butter over the top, then add about 1 teaspoon maple syrup per bowl. Garnish with a few whole sage leaves if desired.

Notes

Roasting the butternut squash is essential for caramelized sweetness and rich flavor. Spread squash cubes in a single layer to avoid steaming. Use fresh sage for best flavor in the sage butter drizzle. If soup is too thick, add more broth or water to adjust consistency. For dairy-free, substitute butter with vegan butter and heavy cream with coconut cream.

Nutrition

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

Find it online: https://tempotaste.com/creamy-roasted-butternut-squash-soup-recipe-easy-homemade-with-maple-and-sage-butter/