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Creamy Butternut Squash Soup Recipe with Crispy Sage Croutons

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A cozy and creamy butternut squash soup with crispy sage croutons, perfect for fall and ready in under 45 minutes. This comforting soup features roasted squash, warm spices, and a silky texture.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low sodium)
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream (optional; substitute coconut cream for dairy-free)
  • Salt and pepper to taste
  • 3 cups bread cubes (preferably day-old or sourdough)
  • About 12 fresh sage leaves, washed and dried
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Peel, seed, and cut the butternut squash into 1-inch cubes. Toss the cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet. Roast for 25-30 minutes, turning once halfway, until golden and tender.
  3. Cube the bread into roughly 1/2 inch pieces. Heat 2 tablespoons butter in a skillet over medium heat. Add sage leaves and fry until crisp (about 1-2 minutes), then remove and set aside on paper towels.
  4. In the same skillet, add the bread cubes and sauté until golden and crispy, about 5-7 minutes, stirring frequently. Toss the crispy sage back in and mix well. Set aside.
  5. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook another minute until fragrant.
  6. Add the roasted butternut squash to the pot. Pour in the vegetable broth, stir in maple syrup and nutmeg. Bring to a simmer and cook for 10 minutes to blend flavors.
  7. Remove from heat and blend the soup using an immersion blender or carefully transfer in batches to a countertop blender. Blend until smooth and creamy. Add a splash of broth or water if too thick.
  8. Return soup to pot if needed, and stir in heavy cream. Warm gently over low heat but do not boil. Adjust salt and pepper to taste.
  9. Ladle soup into bowls and garnish generously with crispy sage croutons. Serve warm.

Notes

Roasting the squash is key for deep flavor. Use fresh sage for croutons to get the best crispness. When blending hot soup, leave the lid slightly ajar to avoid splatters. For dairy-free, substitute heavy cream with coconut cream. Croutons can be skipped or replaced with gluten-free bread for gluten-free diets. Reheat croutons separately to maintain crunch.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, crispy sage croutons, easy soup, vegetarian soup, gluten-free option, dairy-free option

Find it online: https://cheerycrisp.com/creamy-butternut-squash-soup-recipe-with-crispy-sage-croutons-easy-and-perfect-for-fall/