The Hidden Charm of Roasted Butternut Squash Soup: A Cozy Fall Revival

As the leaves turn and the air gains that crisp touch, I find myself craving something heartwarmingly simple yet deeply flavorful. This roasted butternut squash soup is more than just a comforting bowl—it’s a culinary canvas that captures the essence of fall in every sip. The magic starts with caramelized edges, where the natural sweetness of squash intensifies, filling the kitchen with inviting aromas of earth and caramelized goodness.

What sets this recipe apart is a secret twist—just a splash of toasted sage oil that elevates its aroma and gives it a rustic elegance. Pouring the steaming soup into a bowl, I love watching the velvety texture catch the light, a sign of its creamy richness. It’s a dish that feels like a warm hug, perfect for those cozy evenings when only something soothing will do.

Roasted Butternut Squash Soup

This roasted butternut squash soup is made by baking chunks of squash until caramelized, then blending it into a smooth, velvety puree. The soup has a creamy texture and a rich, sweet flavor, accented by a splash of toasted sage oil giving it an aromatic finish. The final presentation is a warm, inviting bowl with a velvety, vibrant orange appearance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: fusion

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 large butternut squash peeled, seeded, and cut into chunks
• 2 tablespoons olive oil for roasting
• 1 medium onion roughly chopped
• 3 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and pepper
• 1/4 cup saged leaves fresh, for the sage oil
• 2 tablespoons sugar for caramelizing the squash

Equipment

• Baking Sheet
• Blender
• Large pot

Method

 

1. Preheat the oven to 400°F (200°C). Arrange the squash chunks on a baking sheet, drizzle with olive oil, sprinkle with sugar, and toss to coat evenly.
2. Roast the squash for about 35-40 minutes, until the edges are golden and caramelized, and the flesh is tender when pierced with a fork.
3. Meanwhile, heat a little olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Once the squash is roasted and cool enough to handle, scoop the flesh into the pot with the onions and garlic. Pour in the vegetable broth and bring to a gentle simmer.
5. Use an immersion blender or transfer the mixture carefully to a blender to blend until completely smooth and velvety. Return to the pot if needed, and season with salt and pepper to taste.
6. While the soup simmers, prepare the sage oil by heating a small amount of olive oil in a skillet. Add the sage leaves and cook for about 1-2 minutes until crispy and fragrant, then remove from heat.
7. Pour the hot soup into bowls, drizzle with the toasted sage oil, and serve immediately for a fragrant, velvety autumnal dish.

Notes

For a vegan option, ensure vegetable broth is plant-based. The caramelization step adds depth of flavor; do not skip it.