There’s something magical about the first pot of creamy butternut squash soup I make each fall. The moment that sweet roasted squash hits the blender with vegetable broth, my kitchen fills with the most comforting aroma – like autumn in a bowl. And that crispy sage topping? That’s my little stroke of genius that takes this soup from good to “can I have thirds?” good.

I’ll never forget the first time I made this version for my mom. She took one bite, closed her eyes, and whispered “Oh honey, this is it.” Now it’s our tradition to make a double batch every October – one for now, one for the freezer when we need a cozy pick-me-up. The secret’s in roasting the squash (trust me, it makes all the difference) and that perfect swirl of cream that turns it into velvet.

This isn’t just soup. It’s a warm hug on chilly days, and that crispy sage adds just the right earthy crunch to every spoonful. Just wait till you try it!

Why You’ll Love This Creamy Butternut Squash Soup with Crispy Sage

This soup has become my ultimate fall obsession, and here’s why you’ll adore it too:

Like drinking velvet – The roasted squash blended with cream creates the silkiest texture that coats your spoon beautifully
Effortless elegance – Just roast, blend and top – no fancy techniques needed

That crispy sage magic – Those little fried leaves add the perfect crunchy contrast to the creamy base
Comfort in a bowl – Warm spices and rich squash just scream cozy fall evenings
Meal prep hero – Makes fantastic leftovers that taste even better the next day

Seriously, this soup checks all the boxes for the perfect autumn meal!

Ingredients for Creamy Butternut Squash Soup with Crispy Sage

Here’s everything you’ll need to make this cozy masterpiece – I swear by these exact ingredients every time:

1 medium butternut squash (about 2 lbs) – peeled, seeded, and cubed

1 tbsp olive oil – for roasting that squash to perfection
1 small onion – chopped (trust me, the smaller the pieces, the better they’ll melt into the soup)
2 cloves garlic – minced (fresh is best here!)

4 cups vegetable broth – homemade or good quality store-bought
1/2 cup heavy cream – the magic that makes it velvety (sub coconut milk for dairy-free)
1/2 tsp salt + 1/4 tsp black pepper – basic but essential

1/4 tsp nutmeg – just a pinch for that warm fall flavor
10 fresh sage leaves – don’t skip these crispy little flavor bombs
1 tbsp butter – for frying the sage to golden perfection

Pro tip: Grab an extra squash if you’re like me and want to roast extra for salads later in the week!

Equipment You’ll Need

Here’s my trusty lineup of kitchen tools that make this soup a breeze:

Baking sheet – For roasting that squash to caramelized perfection

Large pot – My Dutch oven works best for building the soup base
Blender/immersion blender – Either works, but I’m team immersion blender (less cleanup!)
Small skillet – Just big enough for crisping those sage leaves

That’s it – no fancy gadgets needed for this cozy bowl of happiness!

How to Make Creamy Butternut Squash Soup with Crispy Sage

Okay, let’s get cooking! This soup comes together in simple stages that build incredible flavor. I’ll walk you through each step – promise it’s easier than it looks!

Roasting the Squash

First, crank your oven to 400°F. Toss those cubed squash pieces with olive oil, salt, and pepper until they’re nicely coated. Spread them out on a baking sheet – don’t crowd them! Roast for about 25 minutes until they’re fork-tender with slightly caramelized edges. That roasting step? Absolute game-changer for flavor!

Building the Soup Base

While the squash roasts, grab your pot and sauté the onion and garlic over medium heat until they’re soft and fragrant – about 5 minutes. When the squash is ready, add it to the pot along with the vegetable broth. Bring everything to a gentle boil, then reduce heat and let it simmer for 10 minutes to marry all those beautiful flavors.

Blending to Perfection

Now the fun part! If using a regular blender, work in batches and leave the center cap off (covered with a towel) to let steam escape. I prefer my immersion blender right in the pot – less mess! Blend until ultra-smooth, scraping down the sides. The texture should be like luxurious velvet.

Crispy Sage Topping

Finally, melt butter in a small skillet over medium heat. Add sage leaves in a single layer – they’ll sizzle immediately! Cook about 30 seconds per side until crisp but not browned. Drain on paper towels. That earthy, crispy goodness is the perfect finishing touch!

Pro Tips for the Best Creamy Butternut Squash Soup

After making this soup more times than I can count, here are my can’t-live-without secrets:

Roast until caramelized – Those slightly browned edges add incredible depth of flavor. Don’t rush it!
Adjust cream to your liking – Start with 1/4 cup and add more until it reaches your perfect velvety consistency.

Fresh sage is non-negotiable – Rub a leaf between your fingers – it should smell intensely earthy. Wilted sage won’t crisp properly.
Let it rest – The flavors deepen beautifully if you can wait 15 minutes before serving. (Good luck with that!)

These little tricks take this soup from great to “lick the bowl clean” amazing!

Serving Suggestions for Creamy Butternut Squash Soup

Oh, let me tell you how I love to serve this soup – it’s practically a ritual in my house! A big bowl with extra crispy sage on top (always extra!), with a hunk of crusty sourdough or warm baguette for dipping. For a full meal, I’ll pair it with a simple arugula salad dressed with lemon and parmesan. Feeling fancy? Try garnishing with toasted pumpkin seeds, a drizzle of browned butter, or even a sprinkle of crispy pancetta bits. Honestly though, sometimes I just eat it straight from the pot – no judgment here!

Storing and Reheating Your Soup

Here’s the beautiful thing about this soup – it actually gets better as it sits! Store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze it (without the crispy sage and cream) in portion-sized containers for up to 3 months. When reheating, go low and slow on the stovetop with a splash of broth or water to thin it out if needed. The crispy sage? Always make that fresh right before serving – trust me, it’s worth the extra 2 minutes for that perfect crunch!

Nutritional Information

Just so you know, these numbers are estimates based on exactly what I use – your mileage may vary depending on brands and tweaks! Per serving (about 1 cup):

220 calories – Cozy without being heavy
12g fat (6g saturated) – Mostly from that glorious cream
28g carbs – Hello, sweet squash!

5g fiber – Sneaky-good for you
3g protein – Pair with crusty bread for more

Remember, nutrition is about joy too – and this soup delivers both!

FAQ About Creamy Butternut Squash Soup with Crispy Sage

I get asked these questions ALL the time – here’s everything you need to know about making this soup perfect every time:

Can I freeze this butternut squash soup?
Absolutely! Just skip the crispy sage and cream – freeze the plain blended soup for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat gently on the stove, then stir in fresh cream and make new crispy sage. It tastes just as amazing!

What’s the best dairy-free alternative?
I’ve tested them all, and full-fat coconut milk is my winner. It gives that same luxurious texture as heavy cream with a subtle tropical note that actually pairs beautifully with the squash. Just use the thick part from the can – about 1/2 cup like the original recipe.

How do I adjust the thickness?
Too thick? Add more broth 1/4 cup at a time while reheating. Too thin? Let it simmer uncovered to reduce, or blend in 1-2 tbsp of cooked rice or potato to thicken naturally. My secret? The perfect consistency coats the back of a spoon but still pours easily.