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Roasted Butternut Squash Soup with Toasted Sage Oil

This roasted butternut squash soup features caramelized squash with crispy edges, blended into a velvety puree. The soup is enhanced with a splash of toasted sage oil, adding aromatic herbal depth. Its final appearance is smooth with a slightly roasted, golden-hued surface.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 3 cloves garlic whole, unpeeled
  • to taste salt and pepper
  • 1 cup vegetable broth or chicken broth for richer flavor
  • 2 tablespoons sour cream or heavy cream optional, for creaminess
  • 1/4 cup fresh sage leaves
  • 1/4 cup olive oil for sage oil

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the chunks of butternut squash and whole garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 30-35 minutes until the squash is tender and caramelized along the edges, and the garlic is fragrant.
  2. While the vegetables roast, heat a small skillet over medium heat and add the sage leaves with a splash of olive oil. Toast until crispy and fragrant, about 2-3 minutes. Remove from heat and set aside.
  3. Once cooled slightly, peel the roasted garlic. Transfer the roasted squash and garlic to a blender. Add the vegetable broth and blend until smooth and creamy, about 1-2 minutes. Taste and adjust seasoning as needed.
  4. Pour the blended soup into a saucepan and warm over medium heat until just bubbling, about 5 minutes. If you like extra creaminess, stir in sour cream or heavy cream now.
  5. Meanwhile, prepare the toasted sage oil by blending the fried sage leaves with olive oil until mixture is fragrant and slightly greenish. Drizzle this fragrant oil over the hot soup just before serving.
  6. Spoon the hot, velvety soup into bowls. Drizzle with the sage oil for an aromatic finish and garnish with extra sage leaves if desired. Serve immediately and enjoy the cozy flavors.

Notes

For deeper flavor, roast the squash and garlic slightly longer for more caramelization. The sage oil can be prepared ahead and stored in the fridge for a few days. Adjust the thickness of the soup with more broth or cream as preferred.