Roasted Butternut Squash Soup With Fried Sage Leaves

Garnish this roasted butternut squash soup with fried sage leaves, a swirl of coconut cream, and toasted pumpkin seeds… what a wonderful, creamy blended soup to usher in fall and winter flavors!

You know what would be the best butternut squash soup recipe?

One that’s easy to make, full of flavor, gluten-free, dairy-free, and Paleo, too!

This is it — the perfect fall or winter-time soup recipe!

Nourishing chicken stock makes this meal cozy and comforting.

Roasted squash gives extra flavor and reduces hand-on time work, which is a huge plus when making soup (who wants to spend an hour cutting vegetables?).

I don’t know about you, but having to cut up a bunch of difficult-to-slice veggies (such as butternut squash) discourages me from making soup.

Roasting the squash first makes the entire process much easier. All you need to do is cut the squash in half, scoop out the seeds, then roast! 

In this recipe, butternut squash is paired with parsley, thyme, and sage to create a delicious blend of flavors. Fresh or dried herbs can be used.

To Blend Or Not to Blend?

Blended soups are very simple to make. They are also easier to digest.

If you are new to blended soups, find out more about the anatomy of a blended soup here.

This is one of my favorite blender soup recipes as it requires very little hands-on time. It’s also extremely healthy and makes good use of seasonal ingredients.

Pureeing in the blender makes this soup extra creamy. However, if you prefer a chunkier soup, feel free to skip the blending and serve it as a stew.

Or, blend only a portion part of the soup and leave the rest as is. Stir the blended portion into the remaining soup to create a thicker texture.

Not sure about blended soups? Check out 34 Blended Soups That Will Change Your Mind About Blended Soup and see if you don’t come around!

I use fried sage leaves as a garnish for this soup because sage pairs so well with butternut squash. This is optional, but highly recommended.

You’ll find fried sage leaves to be a delightful garnish for many other dishes too.

Roasted Butternut Squash Soup Recipe With Fried Sage Leaves

4.67 from 3 votes

Print

Roasted Butternut Squash Soup With Fried Sage Leaves

Garnish this roasted butternut squash soup with fried sage leaves, a swirl of coconut cream, and toasted pumpkin seeds... what a wonderful, creamy blended soup to usher in fall and winter flavors!

Course Main, Soup

Cuisine American

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Servings 4 servings

Calories 229 kcal

Author Stacy Karen

Ingredients

• 1 large butternut squash at least 3 pounds
• 1/4 cup fat of choice ghee, avocado oil, olive oil, coconut oil, or tallow
• 4-6 cloves garlic
• 2 onions
• 1.5 quarts chicken broth
• 1 tablespoon dried parsley or 1/4 cup fresh, chopped
• 1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh
• 2 teaspoons dried sage or 1/8 cup fresh chopped
• 8-10 fresh sage leaves for frying optional
• sea salt to taste
• ground black pepper to taste

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Line a baking sheet with parchment paper and set aside.
3. Cut butternut squash in half lengthwise. Scoop out the seeds.

4. Place cut squash on the parchment-lined baking sheet and lightly coat the flesh-side of the squash with cooking fat (I used avocado oil) and rub over the surface, including the cavity.

5. Sprinkle with salt and pepper.
6. Turn flesh-side down and place in the preheated oven.
7. Bake for approximately 50 minutes or until squash is tender.
8. Remove from the oven and set aside until cool enough to handle (at least 10 to 15 minutes).
9. Once cool, scoop out the flesh.

10. If making fried sage leaves, heat cooking fat until extremely hot (almost smoking) in a small skillet or pan.

11. Carefully place the sage leaves in the hot oil and fry for 5 to 10 seconds until dark, but not burned.
12. Remove leaves with tongs and set on a paper towel to cool.

13. Combine cooking fat and onions in a large pot over medium heat. Cook until onions start to brown (about 10 minutes).

14. If using fresh herbs, add them after the onions have cooked for 5 minutes (if using dry, wait until later).
15. Add minced garlic and continue to sauté until fragrant. Remove from heat.
16. Add roasted butternut squash, broth, and herbs. Stir to combine.

17. If you prefer a smooth soup, use an immersion blender or transfer to a blender (in batches) and blend until smooth, return to pot.

18. For a chunky soup, mash the squash slightly with a potato masher.
19. Bring smooth or chunky soup to a boil, then reduce heat and simmer for about 20 minutes to allow flavors to meld.
20. Top with fried sage leaves and a swirl of cream or sprinkle of toasted pumpkin seeds, if desired.

Nutrition Facts

Roasted Butternut Squash Soup With Fried Sage Leaves

Amount Per Serving

Calories 229 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 29mg10%

Sodium 1312mg57%

Potassium 1050mg30%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 7g8%

Protein 4g8%

Vitamin A 19931IU399%

Vitamin C 70mg85%

Calcium 135mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Can I make butternut squash soup in an Instant Pot?

Yes! You lose the roasting option, though.

However, you can add extra flavor by using the Sauté function. You will also need to cut the butternut squash into cubes, which does add some extra work.

1. If using an electric cooker such as the Instant Pot, press the “Saute” function. If using a stovetop cooker, place on burner over medium heat.
2. Add cooking fat and warm until hot.
3. Add cubed squash, sautéing in batches, until golden brown.
4. Remove from pot and set aside.
5. Add onions and sauté until beginning to brown. Add extra cooking fat, if needed.
6. Add in garlic and sauté until fragrant, about 1 minute.
7. Add squash, herbs, and broth to the pot.
8. Cover the pot, checking the seal and components to make sure all is well.
9. If using an electric cooker, set to high pressure for 15 minutes. If using a stove-top cooker, bring to high pressure and maintain for 15 minutes.
10. When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker).
11. Quick release pressure.
12. Unlock and remove the lid (be very careful of any steam that remains).
13. Puree the soup directly in the pressure cooker pot with an immersion blender, or transfer to a blender and blend until smooth.
14. Add salt and pepper to taste.

Note: Another option is to cook the halved butternut squash on high pressure for 8 minutes with 10 minute natural pressure release. Set aside and scoop out the flesh once cool. Use the sauté function to sauté the onions and garlic then add the cooked, butternut squash, herbs, and broth.

Can I make butternut squash soup in the Crock Pot?

Yes. You have two options for making this butternut squash soup recipe in the Crock Pot:

If you’d like to roast the squash first…

1. Follow directions above for roasting squash.
2. Once squash is roasted, place all ingredients (except sage leaves for topping) in the Crock Pot.
3. Stir together (it is helpful to use a potato masher to separate the roasted squash).
4. Cook on high for 1 hour, or low for 2 hours.
5. Once cooked, use an immersion blender to blend until smooth or transfer to blender and puree.

If you’d like to use only your Crock Pot…

1. Cut squash into cubes.
2. Add all ingredients (except sage leaves for topping) to the Crock Pot.
3. Cook on high for 3 to 4 hours, or low for 6 to 8 hours, until the squash is tender.
4. Blend until smooth with an immersion blender or transfer to blender and puree.

What are the most effective ways to thicken soup?

This soup doesn’t generally require thickening as the squash provides a thick, hearty texture and consistency. However, you can reduce the amount of broth if you desire a thicker soup.

If soup is too thick, add more stock to thin it out.

If soup has become too thin, remove some of the stock to create a thicker texture. If it has already been blended and seems too thin, you can thicken it by adding more cooked squash, potato, or carrots.

How to make creamy squash soup?

I find this squash soup is very creamy, even without the use of cream.

A few tips to make it creamier:

• Puree the soup in a blender in batches instead of using an immersion blender (this yields a creamier soup).
• Replace 1/2 cup of the broth with coconut milk or add 1/4 cup heavy cream.
• Add 2 tablespoons melted butter to soup before blending.

What else can you make with butternut squash?

If you’re enjoy this squash soup and want to eat seasonally, take a look at these butternut squash recipes:

• Instant Pot Butternut Squash Rice Porridge
• Butternut Squash Home Fries
• Cinnamon Roasted Butternut Squash
• 30-Minute Sausage & Sweet Potato Breakfast Hash — use butternut squash instead of sweet potatoes
• 43 Trim Healthy Mama Thanksgiving Recipes {with nourishing foods!}
• Thanksgiving Meal Plans for 5 Special Diets

Looking for More Healthy Soup Recipes?

• Healthy Fava Bean Soup with Italian Sausage, Kale & Bacon
• Lemon Chicken Soup With Foraged Spring Veggies
• 2 Minute Instant Pot Italian Cabbage & Tomato Soup
• Quinoa & Vegetable Soup Recipe
• Delicious Pauper’s Chicken Stew Recipe
• Homemade Cream Of Vegetable Soup Without The Can (low-carb option!)

What is your favorite way to enjoy seasonal veggies?