Roasted Butternut Squash Soup with Crispy Sage
Oven-roasted squash, onion and garlic blended with stock into a velvety soup, finished with sage fried in brown butter.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Makes
- 6 bowls
- Level
- Easy
Roasting the squash instead of boiling it is what makes this soup taste like autumn. The edges caramelize in the oven and the sweetness deepens, so the finished soup needs very little else.
Butternut squash is at its peak from October through December and stores for weeks on the counter, so this is a recipe to keep on repeat all season. It also makes a lovely first course for Thanksgiving.
Method
Roast the vegetables
Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the squash, onion, carrots and garlic with the olive oil, salt and pepper. Spread in a single layer and roast for 35 to 40 minutes, turning once, until tender and browned at the edges.
Simmer
Squeeze the roasted garlic from its skins into a large pot. Add the rest of the roasted vegetables and the stock. Bring to a simmer and cook for 10 minutes.
Blend
Purée the soup with an immersion blender until very smooth, or blend in batches in a countertop blender with the lid vented. Stir in the cream and nutmeg. Add more stock or water if you like it thinner, and season with salt.
Fry the sage
In a small skillet over medium heat, melt the butter until it foams and smells nutty. Add the sage leaves and fry for 30 to 60 seconds until crisp. Transfer to a paper towel.
Serve
Ladle into bowls and top with the crispy sage, a drizzle of the brown butter, pepitas and cheese if using.
Tips for success
- To peel squash easily, microwave it whole for 2 minutes, then use a sharp Y-peeler.
- Make it vegan with olive oil instead of butter, vegetable stock and coconut milk.
Storage and make-ahead
Refrigerate for up to 5 days or freeze (without the cream is best) for up to 3 months. Reheat gently and stir in the cream once hot.
