Butternut squash soup is just one of the most delicious, creamy, EASY, delicious soups there is to make. It’s filling, and oh-so satisfying in flavor. In the past, I shared this flavorful and delicious Thai Curry Butternut Squash soup that is absolutely delicious, but here I decided to do a more simple, yet elegant version of Butternut Squash Soup.
With butternut squash soup, the is to to enhance and accent the squash’s natural sweetness, without resorting to cheats like adding sugar– and I do this by dicing it up and roasting it in the oven before I add it to the soup. It brings the soup a deep, caramelized flavor that is just phenomenal. Yum.
The addition of Sage just really gives it that warm, cozy, wintertime feel that I just love. You guys are going to love this one, plus it freezes super well! So make a big batch, you’ll thank yourself later!
- 8 cups butternut squash, peeled, seeds removed and diced into 1" cubes (about 2 medium sized butter nut squash)
- 4 tbsp. olive oil
- kosher salt and pepper, to taste
- 1 yellow onion, diced
- 4 cloves garlic, loosely chopped
- 2 tbsp. freshly chopped sage (3-4 sage leaves)
- 4 cups broth
- 1 cup unsweetened, full fat coconut milk (blended until smooth and combined)
- sage leaves
- 1/4 cup olive oil
- kosher salt
- Preheat oven to 425 degrees.
- Spread cubed butternut squash across a baking sheet (preferably lined with parchment paper). Drizzle with 2 tbsp. of the olive oil, toss to coat evenly. Season with salt and pepper, to taste. Roast in oven until golden brown, about 30 minutes.
- Meanwhile, heat 2 tbsp. olive oil over medium-high heat in a large pot or dutch oven.
- Add the chopped onion and garlic and saute until tender, about 5 minutes.
- Add the chopped sage and season the onion mixture with a little bit salt and pepper, and saute 2 more minutes.
- Add in the roasted butternut squash and the chicken broth, bring to a low boil.
- Reduce heat to low and add the coconut milk.
- Using an immersion blender (or in batches in a regular blender), blend soup until smooth.
- Taste and add more salt and pepper, to taste, if needed.
- Ladle in individual soup bowls and top with crispy sage (if desired, see below) and enjoy!
- Heat a small skillet over medium high heat.
- Add olive oil and when hot, but not smoking, add the individual leaves of sage and fry in the olive oil for about 3 seconds, or until crisp.
- Remove with a fork and let set on a paper towel and immediately sprinkle with salt.
- Top soup with the crispy sage! SO YUMMY.