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The Ultimate Creamy Roasted Butternut Squash Soup with Sage and Toasted Pepitas

Overhead view of a bowl of vibrant orange roasted butternut squash soup, swirled with cream and topped with pumpkin seeds.
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Make this creamy roasted butternut squash soup for a comforting, flavorful meal. Roasting the squash brings out deep sweetness, and blending it with sage creates a velvety texture perfect for cozy autumn dinners.

Ingredients

Scale
  • 3 lb butternut squash, peeled, seeded, and cubed
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried sage
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh sage leaves, chopped (for finishing)
  • 1/4 cup pepitas (pumpkin seeds), toasted (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cubed butternut squash, onion, and smashed garlic with olive oil, salt, pepper, and dried sage on a large baking sheet. Spread the vegetables in a single layer.
  3. Roast for 30 to 35 minutes, or until the squash is tender and lightly caramelized.
  4. Transfer the roasted vegetables and any pan drippings to a large pot or Dutch oven.
  5. Pour in the vegetable broth. Bring the mixture to a simmer over medium heat.
  6. Remove the pot from the heat. Use an immersion blender or carefully transfer the mixture in batches to a standard blender to puree until completely smooth and velvety.
  7. Return the pureed soup to the pot. Stir in the heavy cream. Heat gently until warmed through; do not boil after adding the cream.
  8. Taste and adjust salt and pepper if needed.
  9. Ladle the soup into bowls. Garnish each serving with fresh chopped sage and toasted pepitas.

Notes

  • To toast pepitas, place them in a dry skillet over medium heat and cook for 3 to 5 minutes, shaking frequently until they puff slightly and smell nutty.
  • For an extra layer of flavor, add one small, peeled, and chopped apple to the baking sheet with the squash before roasting.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.

Nutrition

Find it online: https://delishcraze.com/roasted-butternut-squash-soup/