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- 8 cups (generous) 1-inch cubes peeled seeded butternut squash (cut from 1 four-pound squash)
- 1 1/2 cups crème fraîche or sour cream
- 1 tablespoon dried rubbed sage
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups thinly sliced shallots (about 6 large)
- 7 cups low-salt chicken broth
- 1 cup coarsely grated Gruyère cheese
- 12 fresh sage leaves (for garnish)
Arrange racks in top third and bottom third of oven; preheat to 400°F. Divide squash between 2 large rimmed baking sheets. Drizzle cubes on each sheet with 2 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Spread out squash in single layer. Roast 15 minutes. Turn squash; reverse pans. Roast until tender and slightly brown in spots, about 10 minutes longer.
Meanwhile, heat crème fraîche and dried sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
Melt butter in heavy large pot over medium heat. Add shallots and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes. Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
Working in batches, puree soup in processor until smooth. Return to pot. Whisk 1 cup sage cream into soup. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Rewarm soup over medium-low heat, stirring occasionally, before serving.
Divide soup among 12 bowls. Drizzle sage cream over, sprinkle with cheese, garnish with sage leaves, and serve.
Save a little time by buying the already peeled and diced squash that's available in the produce section of many supermarkets; you will need 2 1/2 pounds.
Nutritional ContentOne serving contains the following: Calories (kcal) 199.8 %Calories from Fat 53.8 Fat (g) 12.0 Saturated Fat (g) 7.8 Cholesterol (mg) 42.4 Carbohydrates (g) 15.9 Dietary Fiber (g) 1.9 Total Sugars (g) 4.2 Net Carbs (g) 14.0t Protein (g) 7.1Reviews SectionWonderful recipe! I used koginut squash instead of butternut and just cut it in half and roasted it, scooped it out at the end to save time peeling and cutting a butternut. Absolutely delicious for how simple it is the flavor is fire.AnonymousQueens, NY11/27/19Ridiculous. Seriously? I can’t believe there’s so much flavour. I always thought soup was the easy potluck meal. Easy, cheap, but never a star. This bowl is full of flavour. The shallots and gruyere cheese make it taste a lot like French Onion Soup. Mine came out a little too salty—prolly because I used bouillon rather than broth. Next time may want to substitute non-salted butter when cooking the shallots. But the flavour is very impressive. Can’t believe I made a soup so tasty.corrugatedcutVancouver, BC10/22/19My son found this recipe and made it for me tonight. IT WAS PERFECT! it was full of flavor, thick consistency, and the sage cream was amazing and added the perfect touch.... brought it all together. I can not wait to make this my go-to soup this winter.magpotterCalifornia09/16/19This recipe resulted in good flavor but turned out way too thin and brothy for my taste. I like a thick, creamy squash soup and this calls for too much broth. I may try it again but adjust the ratios quite a bit. The shallots pair well with the butternut squash, so I will probably use those again. Overall, an ok recipe that was probably salvaged due to the quality of ingredients used.
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3-pound butternut squash, peeled, seeded, and cut into 2-inch chunks
- 2 sprigs fresh sage
- 2 fresh bay leaves
- Zest and juice of 1 large orange
- 2 teaspoons kosher salt, plus more to taste
- Pinch crushed red pepper flakes
- 8 slices bacon, cooked and crumbled
- ⅓ cup thinly sliced scallion, for garnish
Roasted Butternut Squash Soup
This yummy soup has a perfect velvety texture you’d expect from a hearty, creamy soup. However, instead of relying on the heavy cream for richness and flavor, this recipe uses it as an optional garnish.
The soup is naturally sweet from the butternut squash and the apples and has a gorgeous spiced flavor from fresh sage, cumin, cinnamon, smoked paprika and a little cayenne pepper. You’d never guess it was lightened up!
Roasted Butternut Squash and Sage Soup
Happy Sunday everyone! We have a special installment of #SundaySupper for you guys as today marks the one year birthday of the launch of #SundaySupper. And to celebrate, we’re all choosing recipes from contributors of #SundaySupper that have inspired us in the past year.
I couldn’t help but choose Brianne‘s “soul warming” butternut squash soup, especially with the cold weather upon us (it finally dipped below 50 degrees here in LA!). I adapted the recipe a bit by roasting the butternut squash beforehand to really bring out its flavors but other than that, this recipe is perfect as is. It’s creamy, it’s comforting and incredibly soothing.
Is there anything better this time of year?
- 2 small butternut squash, halved lengthwise and seeded
- 1 tablespoon olive oil, or as needed
- 2 tablespoons butter
- 2 onion, chopped
- 2 ½ cups hot vegetable broth, or more to taste, divided
- 1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
- ½ teaspoon curry powder, or more to taste
- ½ teaspoon ground cumin, or more to taste
- salt and freshly ground black pepper to taste
- ½ cup heavy whipping cream, or more to taste
- 1 tablespoon white sugar
- ¼ teaspoon cider vinegar
- 1 pinch cayenne pepper
Preheat the oven to 350 degrees F (175 degrees C).
Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.
Roasted Butternut Squash Soup
What dish is the most indicative of leaves falling and the chilly autumn breeze? Some might say its pumpkin pie, others might say warm apple cider, but to us, nothing fits better with sweater weather than a delicious bowl of butternut squash soup. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for cooking once the weather starts turning. What better way to get our butternut fix than with a heart soup? Fortunately for you, making it could not be easier.
ROAST THE SQUASH.
The only downside of cooking with butternut squash is that it takes kinda forever. But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. (Read this guide on how to roast the best butternut squash ever.)
WITH POTATOES&mdashOR NOT
We love adding a couple potatoes onto the sheet tray with the squash to give the soup an extra creamy texture and more body. But if you'd rather stay away from potatoes, that's totally fine. This soup will work without them!
You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) While those are roasting, you can start sautéing aromatics: onion, celery, and carrot. Then add your squash and potatoes and chicken broth and use an immersion blender to blend it up!
BUILD YOUR BASE
Most good soup recipes start with you sautéing aromatics for flavor. This recipe calls for a classic mirepoix: onion, celery, and carrots that will give it a ton of flavor.
ADD YOUR HERBS
We love thyme in this soup because&mdashhello, fall!&mdashbut you can use whatever kind you want. Rosemary or sage would be delicious, but even Italian seasoning or dried oregano would work here, too.
BLEND IT UP
The conundrum of how to blend up a creamy soup is legit. An immersion blender makes it easiest. The stick blender allows you to just blend up the soup right in the pot! If you don't have one, you can also use a regular blender, just be sure to be careful when blending up the hot liquid (don't burn yourself!). We like to transfer it in batches so it's not so much liquid that the top of your blender flies off (scary, but true).
SLOW COOK IT
If you prefer to use a slow cooker you could put the raw squash and potatoes in with the other ingredients and cook on low for 6-8 hours or high for 2-3 hours. Once the squash is tender, blend with your immersion blender and serve!
Roasted Butternut Squash Soup with Walnuts, Crispy Sage & Creme Fraiche
This Creamy Roasted Butternut Squash Soup is rich and velvety in texture and sweet and nutty in flavor! Topped with walnuts, crispy sage and a swirl of creme fraiche, this soup is decadent tasting, yet healthy on your waistline!
The NSN Thanksgiving series continues, with the starter, appetite inducing, portion of your holiday meal. This soup is meant to be more of a secondary course. You know, pass around the phyllo cups and asparagus spears while you enjoy some banter and mingle with your guests.
Then, refill your loved ones glasses of wine, slip on your &lsquohostess with the mostess&rsquo apron, sit your guests comfortably at your autumn themed table, and serve them this course.
Roasted Butternut Squash Soup with Crispy Sage Leaves, Toasted Walnuts and Crème Fraiche. This interlude will allow your guests to continually eat and be thankful while you put the finishing touches on the piece de resistance. The turkey. The gravy. The stuffing. The potatoes. (All recipes coming up next, of course. So you must stay tuned!)
Feed them this butternut squash soup while you disappear into the kitchen and provide what appears to be a seamless, drama free, &lsquoI do this in my sleep!&rsquo Thanksgiving dinner. They don&rsquot need to see you sweat. 🙂
And, they certainly won&rsquot be paying any mind to what you are slaving away at doing in the kitchen, if they are slurping on this soup!
Creamy, buttery, rich and velvety in texture. Decadent, yet healthy and light. Slightly sweet and nutty in flavor. This roasted butternut squash soup is completely misleading, by making you feel indulgent, when in fact it is healthy! Shhh, I won&rsquot tell if you don&rsquot!
Filled with vegetables, antioxidants, heart healthy fats and dietary fiber, this soup is good for you. The luxurious mouth feel, and rich texture, give you the sense of devouring something naughty, when in fact you are being oh so nice to your body. (Santa is going to love you and put you on his nice list for eating this).
This soup will definitely make everyone at your Thanksgiving table excited for the next course (and ask you for the recipe). Make this butternut squash soup, slurp it up, and let me know how much you (and your guests) loved it! Cheers!
What are good spices to add to butternut squash soup?
Looking for some extra ways to season your soup? Aside from salt and pepper, you can also add nutmeg, allspice, ginger, and/or cayenne pepper. Fresh sage and sautéed or roasted garlic are popular pairings as well!
I like my soup on the simple side, so I spice the soup accordingly. A little salt, pepper, and sautéed garlic with some spicy seasoned chickpeas on top and I’m as happy as can be!
I seasoned my crispy chickpeas with smoked paprika, garlic powder, cumin, ground cayenne pepper, salt, and pepper. They were so tasty right off the pan that I literally had to force myself to save enough for the soup.
They lend some flavor to the soup as well, making them a healthy + crazy tasty topping option!
Vegan Butternut Squash Soup with Crispy Sage
This vegan butternut squash soup only requires a few basic ingredients and comes together quickly for a comforting yet healthful meal.
It&rsquos the day before Thanksgiving, and you&rsquore in a bind. You have the whole spread all planned out, but need a healthy appetizer slash side dish to tide your peeps over before the main event. To keep the fungry monsters at bay. No one likes a fungry monester on Thanksgiving day.
Not that you&rsquove waited until now to get the whole food situation figured out. We&rsquore speaking in hypotheticals here.
But hypothetically, if you did need a last-minute tider-over, my recommendation would be soup. Every dang time. It&rsquos creamy, it&rsquos comforting, it&rsquos just the right amount of filling, it&rsquos easy to make in volume. You can leave it in the pot on low and serve as needed.
When it comes to creamy soups, I&rsquom all about super simple recipes with few ingredients. Roast up a winter squash or sweet potatoes, saute up an onion and garlic, blend it all up with some broth and/or coconut milk, a little cinnamon for some steaze, and when all&rsquos said in done you end up with a silky-smooth soup that was quite simple to prepare.
Aside from all the holiday gatherings being right up close and personal in our face-lives, I love making this soup for just moi any ol&rsquo day.
One of my favorite single-girl meals that I prepare when it&rsquos just going to be me, myself, and a steamy pot of creamy soup is this butternut squash bisque.
I sip on it in volume while binge-watching trashy chick TV shows on Netflix, and save whatever remains for lunch/snack the next day.
No need to multi-course here, folks. Unless, of course, it&rsquos Thanksgiving. In which case, multi-course your face off.
Order of operation here? Roast dat butternut squash (<- this can be done ahead of time!!), saute up some onion and garlic for flavor while the squash is roasting, toss everything in a blender and whiz it all up until it&rsquos completely creamy.
Keep it in a pot on the stove on low, stirring from time to time, and serve your guests as they walk in the do&rsquo. Maybe give them a hug first, because: social niceties.
If you have a hot minute to really put some finishing touches on this vegan butternut squash soup, you can fry up some sage leaves in a skillet. THIS IS BANGARANG!
It only takes but a few seconds per side and what comes out is this herby little chip-like apparatus that crisps and melts in your mouth. You&rsquoll love the way fried sage turns out if you&rsquore into the herbage!
Feed that fungry monster and have a happy Thanksgiving!
Step 5: Serve or Preserve
Now, serve that roasted butternut goodness up! I highly suggest to garnish the soup with roasted, sprouted, or even raw pumpkin seeds. They give it the perfect little addition of texture and crunch, plus protein! We also enjoy ours with grated parmesan cheese and a slice of crusty, chewy homemade sourdough bread. If you’re feeling extra fancy, try quickly pan-frying a few sage leaves in oil or butter until crispy. They’re delectable
For even a family of four or more, this recipe should give you some leftovers to save! Enjoy within one week if stored in the refrigerator. Or, you could freeze it to enjoy later – where it is good for up to a year. When we make this roasted butternut squash soup, we often double the recipe and stock the freezer for months of easy meals to come. These quart size BPA-free reusable freezer containers are perfect for a two-person meal. Allow the soup to cool down a bit before packaging.
Let me know if you have any questions! Check out the printable recipe below, and please come back for a review once you’ve tried it. Also, spread the butternut love by pinning or sharing this article! If you love this soup, you’ll probably enjoy our Creamy Roasted Sweet Potato and Carrot soup and Vegan Roasted Pumpkin 3-Bean Chili as well.