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–+ servings
Creamy golden roasted butternut squash soup in a ceramic bowl garnished with toasted pumpkin seeds, cream swirl, and fresh sage

Cozy Roasted Butternut Squash Soup

This viral 35-minute cozy roasted butternut squash soup features sweet oven-caramelized butternut squash simmered with sautéed shallots, garlic, and fresh sage in a savory broth, blended until silky and velvety smooth. Finished with a swirl of heavy cream, toasted pepitas, and crispy herb croutons for the ultimate autumn comfort dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Autumn Comfort, Dinner, Soup
Cuisine: American, Comfort Food, Seasonal Fall
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Caramelized Roasted Squash & Aromatics
  • 3 lbs 1.4kg butternut squash (peeled, seeded, and cut into 1-inch cubes)
  • 2.5 tbsp extra virgin olive oil divided
  • 1 tbsp pure maple syrup
  • 1 medium yellow onion or 2 large shallots diced
  • 4 cloves fresh garlic minced
  • 1 tbsp fresh sage leaves finely chopped
  • 1 tsp fresh thyme leaves
  • 1/4 tsp ground nutmeg freshly grated
  • 1 tsp fine sea salt & 1/2 tsp freshly cracked black pepper
Simmering Broth & Silky Finish
  • 4 cups 960ml low-sodium vegetable broth (or chicken bone broth)
  • 1/2 cup 120ml heavy whipping cream (or full-fat canned coconut milk for dairy-free)
  • 1 tbsp fresh lemon juice to brighten
Gourmet Autumn Toppings
  • 1/4 cup roasted salted pepitas pumpkin seeds
  • 1/2 cup seasoned herb sourdough croutons
  • Extra swirl of heavy cream and fresh sage leaves for garnish

Method
 

Step-by-Step Soup Preparation
  1. Roast the squash: Preheat your oven to 400°F (200°C). Toss cubed butternut squash on a large rimmed baking sheet with 2 tablespoons olive oil, maple syrup, salt, and pepper. Roast for 22 to 25 minutes until tender and caramelized with deep golden edges.
  2. Sauté aromatics: In a large Dutch oven or heavy soup pot, heat remaining 1/2 tablespoon olive oil over medium heat. Add chopped onions and cook for 4 to 5 minutes until soft and translucent. Add minced garlic, chopped fresh sage, and thyme; cook for 1 minute until fragrant.
  3. Simmer with broth: Add the caramelized roasted squash to the pot. Pour in the broth and ground nutmeg. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 8 to 10 minutes so flavors meld.
  4. Blend until velvety smooth: Use an immersion blender directly in the pot to puree the soup until completely silky and velvety. (If using a high-speed countertop blender, blend in batches with the center lid cap slightly vented).
  5. Stir in cream and brighten: Stir in the heavy cream and fresh lemon juice over low heat until fully incorporated. Taste and adjust seasoning with a pinch more salt or pepper as desired.
  6. Garnish and serve: Ladle into warm shallow bowls. Drizzle with a swirl of heavy cream, and top generously with roasted pepitas, herb croutons, and fresh sage. Serve piping hot with crusty artisan bread.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 4.8gCholesterol: 25mgSodium: 480mgPotassium: 680mgFiber: 5.2gSugar: 7.5gVitamin A: 15400IUVitamin C: 42mgCalcium: 110mgIron: 2.1mg

Notes

Chef Secret: Roasting the butternut squash at high heat with a touch of pure maple syrup caramelizes its natural sugars before it hits the broth, creating ten times more rich autumn depth than simply boiling raw squash in a pot!

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