Butternut Squash Sage Soup (Creamy, Cozy & Roasted)

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Butternut Squash Sage Soup is everything I crave when the leaves turn - velvety, savory, and full of cozy roasted flavor. Built on caramelized squash, sweet shallots, and roasted garlic, it's elevated with woodsy fresh sage that makes each spoonful sing.

Overhead shot of butternut squash sage soup in a rustic bowl with a sage leaf on top and dotted with olive oil.

The whole thing comes together in one pot with a quick blitz from your immersion blender. It's hearty enough to stand alone, but pairs beautifully with crusty bread or a fall salad. Use my Homemade Chicken Stock recipe to completely elevate the flavor. Or, if you love complementary toppings, try this version topped with crumbled sausage and a simple apple relish - the sweet and savory balance is incredible.

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Why You'll Love This Butternut Squash Sage Soup (Creamy, Cozy & Roasted)
Ingredients
How to Make Butternut Squash Sage Soup
Substitutions for Roasted Butternut Squash Sage Soup
Variations
Equipment
How to Store Butternut Squash Sage Soup
Top Tip
FAQ
Comforting Fall Recipes
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Why You'll Love This Butternut Squash Sage Soup (Creamy, Cozy & Roasted)

Creamy without any dairy required.
Sage and garlic are roasted for depth, not bitterness.
Easy to batch cook, freeze, and reheat.
You can add greek yogurt for a high-protein version.

Ingredients

With just a handful of fall ingredients, this roasted butternut squash soup delivers huge flavor. Roasting builds richness and eliminates the need for a long simmer.

Flat lay of halved butternut squash, sage leaves, garlic cloves, and shallots on parchment-lined baking tray.

Butternut squash, halved and seeded
Shallot, peeled and whole
Garlic cloves, peeled
Fresh sage leaves
Olive oil
Salt
Pepper
Chicken stock - Use Homemade Chicken Stock to make this next-level
Ground cinnamon

See recipe card for quantities.

How to Make Butternut Squash Sage Soup

Once your veggies are roasted, everything goes straight into the pot - the kind of easy, set-it-and-blend-it soup that tastes like you've cooked all day.

Butternut squash halves brushed with olive oil and seasoning before roasting.

Prep and roast the veggies.

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Place the halved, seeded butternut squash cut-side up. Brush with olive oil and sprinkle with salt and pepper.

On foil, add shallot, garlic, and sage leaves. Drizzle with olive oil, season lightly, and wrap tightly. Roast alongside the squash.

Create the Foil Packet

On a piece of foil, add the whole peeled shallot, garlic cloves, and sage leaves. Drizzle with olive oil, season lightly, and wrap tightly. Place the packet on the same tray as the squash.

Roasted butternut squash halves with golden edges and sage garlic packet opened.

Roast until tender.

Bake for 45-75 minutes, depending on squash size. Remove the foil packet around the 45-minute mark to avoid burning. Squash is done when it's fork-tender.

Roasted ingredients including butternut squash, shallot, sage, chicken stock and cinnamon in a large soup pot.

Transfer to pot.

Scoop out the roasted squash and place it in a large Dutch oven. Add the roasted shallot, garlic, and sage. Pour in 4 cups of chicken stock and add the cinnamon.

Immersion blender pureeing soup in a pot.

Blend and finish soup.

Scoop the roasted squash into a large Dutch oven. Add the garlic, shallot, and sage from the foil packet. Pour in 4 cups of chicken stock and the cinnamon, then blend with an immersion blender until smooth. Set over medium-low heat and stir in more stock, ½ cup at a time, until you reach your desired consistency. Warm through, taste, and adjust seasoning as needed.

Substitutions for Roasted Butternut Squash Sage Soup

This creamy squash sage soup is endlessly adaptable:

Swap in vegetable stock for a vegetarian version.
Stir in coconut milk for extra richness.
Add Greek yogurt post-blending for a light, tangy high protein twist.

Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Variations

Once you've mastered this base, try these cozy spins:

Sausage + Apple Relish: Top with crumbled sausage and diced sautéed apples for a sweet-savory finish that feels restaurant-worthy.
Blend with some cottage cheese and throw over fresh pasta with parmesan for a hearty fall dinner.
Blend in roasted carrots or parsnips for extra depth.
Swirl in ¼ cup cream or crème fraîche for added luxury.

Equipment

Having the right tools makes this butternut squash sage soup creamy cozy roasted experience effortless from oven to bowl. These are the exact pieces I reach for when roasting, blending, and serving soups all fall long:

Immersion Blender - My kitchen MVP for soups. It blends right in the pot, no messy transfers or extra dishes, leaving a silky texture in seconds.
Dutch Oven - Even heat and oven-to-stovetop versatility make it ideal for roasting and simmering in one spot. The heavy lid locks in flavor and warmth.
I love my Williams Sonoma Goldtouch® Pro Nonstick Baking Sheet
These unbleached parchment paper sheets are convenient and safe.

How to Store Butternut Squash Sage Soup

This cozy roasted soup is a freezer dream:

Refrigerate: Up to 4 days in airtight containers. When you reheat, you will need some extra stock to thin the soup out.
Freeze: Up to 3 months; thaw overnight.
Reheat: Gently warm with a splash of stock if needed.

Top Tip

Roast your aromatics in foil - it transforms sage from bitter to buttery and garlic from sharp to mellow. That little packet? Your secret weapon for depth.

FAQ

Can I freeze this soup?

Absolutely! Cool completely first, then freeze in portions for quick meals.

Can I make it vegan?

Yes - use vegetable stock and olive oil.

What if I don't have Sage?

Use thyme or rosemary after blending; roasting them makes them bitter.

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