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–+ servings
Jennifer Lewis

Roasted Butternut Squash Soup with Crispy Sage

An ultra-velvety, deeply comforting autumn soup made from oven-caramelized butternut squash, roasted garlic, sweet Honeycrisp apple, and aromatic shallots simmered in rich vegetable bone broth. Finished with a swirl of cream, crunchy toasted pepitas, and brown butter crispy sage.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup / Weeknight Dinner
Cuisine: American / Autumn Comfort
Calories: 245
Ingredients Method Nutrition

Ingredients
  

For Roasting the Squash & Aromatics
  • 1 large (about 3 lbs) butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 medium Honeycrisp or Gala apple peeled, cored, and chopped
  • 2 large shallots peeled and halved
  • 4 cloves garlic peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt divided
  • 1/2 tsp freshly cracked black pepper
For the Soup Base & Simmering
  • 4 cups low-sodium vegetable broth or chicken bone broth
  • 1/2 cup heavy whipping cream or canned full-fat coconut milk plus extra for drizzling
  • 1/4 tsp ground nutmeg freshly grated preferred
  • 1/2 tsp ground cinnamon
  • 1 tbsp pure maple syrup optional, to balance acidity
For the Crispy Sage & Toasted Pepita Garnish
  • 2 tbsp unsalted butter
  • 12 fresh sage leaves whole
  • 1/4 cup raw green pepitas (pumpkin seeds) toasted

Method
 

Roast the Squash & Aromatics
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Arrange the cubed butternut squash, chopped apple, shallots, and garlic cloves on the baking sheet. Drizzle with olive oil, 3/4 teaspoon of sea salt, and black pepper. Toss well and spread into a single layer.
  3. Roast for 30 to 35 minutes, stirring halfway through, until the squash is completely fork-tender and caramelized with deep golden-brown edges.
Simmer & Blend to Velvety Smoothness
  1. Transfer the roasted squash, apple, shallots, and garlic into a large soup pot or Dutch oven. Pour in the broth, nutmeg, cinnamon, and maple syrup.
  2. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 8 minutes to marry the flavors.
  3. Use a high-powered immersion hand blender directly in the pot (or transfer in batches to a stand blender) and purée for 2 to 3 minutes until completely silky, glossy, and lump-free.
  4. Stir in the heavy cream and remaining 1/4 teaspoon of salt. Keep warm over low heat.
Crisp the Sage & Assemble Bowls
  1. In a small skillet over medium heat, melt 2 tablespoons of butter until foaming. Add fresh sage leaves in a single layer and fry for 45 to 60 seconds until dark green and crisp. Immediately transfer to paper towels.
  2. Ladle the velvety warm soup into shallow bowls. Drizzle with an artisanal swirl of cream, top with crispy fried sage leaves and toasted pepitas, and finish with a crack of black pepper. Serve warm with crusty bread!

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 480mgPotassium: 690mgFiber: 5gSugar: 11gVitamin A: 18400IUVitamin C: 42mgCalcium: 110mgIron: 2.1mg

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