📝 About This Recipe
This soul-warming soup celebrates the deep, caramelized sweetness of oven-roasted butternut squash balanced by the earthy depth of fresh sage and a touch of nutmeg. It is a masterclass in texture, offering a silkiness that feels incredibly indulgent while remaining remarkably wholesome. Perfect for crisp autumn evenings, this dish transforms humble root vegetables into a sophisticated, golden-hued centerpiece that captures the essence of harvest-season comfort.
🥗 Ingredients
The Roast
- 3 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Soup Base
- 4 tablespoons Unsalted Butter (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Sage Leaves (finely chopped)
- 5 cups Vegetable or Chicken Stock (low sodium)
- 1 tablespoon Maple Syrup (grade A dark)
- 1/4 teaspoon Ground Nutmeg (preferably freshly grated)
- 1/2 cup Heavy Cream (optional, for added richness)
For Garnish
- 1/4 cup Toasted Pepitas (pumpkin seeds)
- 2 tablespoons Crème Fraîche (for swirling)
- 6-8 pieces Fresh Sage Leaves (fried in butter until crisp)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Toss the cubed butternut squash with olive oil, salt, and pepper directly on the baking sheet until every piece is well-coated.
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3
Spread the squash in a single layer and roast for 30-35 minutes, tossing halfway through, until the edges are golden brown and caramelized.
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4
While the squash roasts, place a large Dutch oven or heavy-bottomed pot over medium heat and add the butter.
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5
Once the butter melts and begins to foam, add the diced onion and carrots. Sauté for 8-10 minutes until the onions are translucent and starting to sweeten.
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6
Stir in the minced garlic and chopped sage. Cook for just 60 seconds until the aroma fills your kitchen, being careful not to burn the garlic.
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7
Carefully add the roasted butternut squash from the oven into the pot, scraping up any caramelized bits from the parchment paper.
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8
Pour in the stock, maple syrup, and nutmeg. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10-15 minutes to allow the flavors to marry.
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9
Remove the pot from the heat. Using an immersion blender, puree the soup until it is completely smooth and velvety. If using a standard blender, work in small batches and hold the lid down with a towel to prevent steam pressure buildup.
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10
Stir in the heavy cream (if using) and return the pot to low heat. Taste and adjust seasoning with additional salt or pepper as needed.
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11
For the garnish, quickly fry whole sage leaves in a small pan with a knob of butter until they turn dark green and crisp (about 30 seconds).
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12
Ladle the hot soup into warmed bowls. Finish with a swirl of crème fraîche, a sprinkle of toasted pepitas, and a crisp sage leaf.
💡 Chef's Tips
Roasting the squash is non-negotiable; it develops a depth of flavor that boiling simply cannot match. If the soup is too thick, add an extra splash of stock 1/4 cup at a time until you reach your desired consistency. For a vegan version, substitute the butter with coconut oil and the heavy cream with full-fat canned coconut milk. Always use fresh nutmeg if possible; the pre-ground version loses its volatile oils and aromatic punch very quickly. Don't skip the maple syrup—it doesn't make the soup 'sweet' but rather highlights the natural sugars in the squash.
🍽️ Serving Suggestions
Serve alongside a crusty sourdough baguette or grilled Gruyère cheese sandwiches for dipping. Pair with a crisp, dry white wine like a Chenin Blanc or a lightly oaked Chardonnay. A side salad of arugula, sliced apples, and toasted walnuts provides a refreshing, crunchy contrast. For a holiday starter, serve in small espresso cups as a 'soup shooter' topped with a tiny dollop of spiced cream. Pairs beautifully with roasted pork tenderloin or a simple roast chicken as a primary side dish.