Description
This Roasted Butternut Squash Soup is a comforting and creamy fall favorite made by roasting butternut squash to caramelized perfection and blending it with sautéed leeks, fresh sage, garlic, and low-sodium chicken broth. Finished with optional garnishes like crispy fried sage leaves, a drizzle of creme fraiche, and roasted pumpkin seeds, this soup is rich in flavor, smooth in texture, and perfect for cozy dinners or entertaining.
Ingredients
Scale
Main Ingredients
- 2 lb whole butternut squash
- Extra virgin olive oil, for brushing and cooking, plus as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 large leek, white and light green parts only, diced (roughly 2 cups)
- 2 cloves garlic, chopped
- 2 teaspoons finely chopped fresh sage leaves
- 1 quart (4 cups) low-sodium chicken broth
Optional Garnishes
- Fried sage leaves
- Creme fraiche drizzle (creme fraiche thinned with a teaspoon of cold water)
- Roasted pumpkin seeds (store-bought or homemade)
Instructions
- Preheat and Roast Butternut Squash: Preheat your oven to 425°F (220°C). Trim the ends of the squash so it stands flat, then carefully slice it lengthwise in half. Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, season with kosher salt and freshly ground black pepper, and place cut-side down on a half sheet pan. Roast for 45 to 55 minutes until the squash is very tender and caramelized. Allow it to cool slightly, then scoop out the flesh, discarding the skin. Set the roasted squash aside.
- Sauté Leeks: In a large soup pot, combine the unsalted butter and 1 tablespoon of extra virgin olive oil over low heat. Once bubbling lightly, add the diced leeks along with a generous pinch of salt and pepper. Cook, stirring occasionally, for 10 to 12 minutes or until the leeks are very soft. Add a splash of water if needed to prevent browning.
- Add Garlic and Sage: Stir in the chopped garlic and finely chopped fresh sage leaves. Cook for an additional minute, stirring frequently until the mixture is fragrant.
- Simmer with Broth and Squash: Add the reserved roasted butternut squash flesh and the low-sodium chicken broth to the pot. Bring the mixture to a simmer and cook for 10 to 15 minutes to meld the flavors together. Remove the pot from heat once done.
- Blend Soup Until Smooth: Using an immersion blender, blend the soup directly in the pot until it reaches a very smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a high-powered blender, blend until smooth, and return to the pot. Taste and season with additional kosher salt and freshly ground black pepper as desired.
- Prepare Garnishes: For fried sage leaves, heat a thin layer of olive oil in a small skillet over medium heat until hot. Add a few sage leaves at a time, frying until crisp. Using a slotted spoon, transfer them onto a paper towel-lined plate and season lightly with salt. For the creme fraiche drizzle, thin a dollop of creme fraiche with a teaspoon of cold water and stir until combined.
- Serve: Ladle the soup into bowls and garnish with fried sage leaves, a drizzle of the thinned creme fraiche, and roasted pumpkin seeds as desired. Enjoy immediately.
Notes
- Frying sage leaves adds a crispy, aromatic garnish that pairs beautifully with the creamy soup.
- The creme fraiche drizzle adds a tangy richness—thin it with cold water for easy drizzling.
- Store-bought roasted pumpkin seeds work well for texture and make a great snack with leftovers.
- Use low-sodium chicken broth to better control the salt level in the soup.
- To make the soup vegan, substitute chicken broth with vegetable broth and replace butter with olive oil or a vegan butter alternative.
Nutrition
- Serving Size: 1 cup (about 245 g)
- Calories: 180
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
