Butternut Squash Soup with Sage is made with roasted caramelized squash, fried sage in a pan, leeks, and fresh cream to finish it. Plus, some extra “chef’s secrets” to bring your soup from boring to exquisite.
Millions of butternut squash soups are out there, but believe me, this one is far from the “everyday life” soup. For starters, Butternut Squash Soup with Sage has under ten ingredients, so it’s fast and easy. Plus, there is no need for thickeners or extra broth; the butternut squash takes care of all that with the help of some lovely leeks.
Tricks for a Top Soup
Here are a few secret tricks for upgrading your soups. Follow these few easy steps to elevate any soup to another level.
- The roasting needs to be well done. The main veggie needs a bit of a Maillard (browning) reaction to give its caramelized flavour, so wait until the squash gets brownish on the sides. Also, the smaller the pieces, the more taste you’ll get and the faster it will be done.
- Go “heavy” on the black pepper. Yes! Black pepper is underrated, and frankly, the sweetness of this soup means it needs a lot of spice to balance it off. So, go ahead and turn this pepper mill of yours!
- Add a bit of butter at the end of cooking. This will give your soup a shiny look.
- Last but not least, add a dash of cider vinegar in the end. This helps balance the sweetness (especially in this Roasted Butternut Squash Soup). Those four simple yet impactful steps will separate your soups from the others.
Leek the Forgotten
Often a forgotten veggie, leeks should be more widespread; kids love them, too! I love leeks in soups; they add a ‘je ne sais quoi‘, and the fried sage, with its bold flavour, brings a welcomed crunch to the soup. Of course, leeks could be replaced by onions or shallots, but you’ll never get this smooth touch without them.
Fried Sage
The fried Sage here is not a detail; it’s my focus point for this soup. The mix of sweet Butternut Squash and crisp flagrant sage is simply divine! Again, another underrated spice! Spice is spectacular when crips and fried, and it’s so easy to do in under 3 minutes in the pan. This minuscule leaf and extra step are the highlights of this soup!
Roasting
As mentioned earlier, the roasting part is the key to a succulent soup. You can cut your squash into small cubes and roast it for 30 minutes or more. Also, please don’t soak the butternut squash in olive oil; lightly cover it or spray it and add salt. At the roasting stage, do not use black pepper. It would burn and lose its taste in the oven; add it.
Variations
Yes, any pumpkin or squash would do great in this soup. You choose your favourite, although this butternut squash is usually easy to make. Its interior is more straightforward to cut through and less messy to clean up the seeds.
Other Silimar Soups
- Butternut Squash Soup with Cream Cheese – Little Nomads Recipes
- Bistro French Onion Soup with Gruyère
- Shiitake Mushroom Soup
So, let’s make magic with a simple butternut squash and a few leeks!
Roasted Butternut Squash Soup with Sage
Ingredients
- 1 butternut squash (big one)
- 2 leeks (white part, chopped)
- 250 ml water
- 100 ml white wine (optional)
- 30 ml olive oil
- 2 tbsp cider vinegar
- salt and pepper
Toppings
- 30 ml heavy cream (optional)
- 30 sage leaves
Instructions
Roasting
- Cut and clean the butternut squash into small cubes(3cm-1½ inch), and add half the olive oil (15ml) and salt. Add to parchment paper-covered oven rack.
- Roast in the oven at 200°C (400F°) for 30 minutes or up until the flesh turns brownish.
Soup
- In a big pot, soften the leeks at medium-high heat in olive oil and salt.
- Add the water, wine, roasted squash and black pepper to the big pot and blend with an immersion blender until smooth.
- Bring to a simmer for 10-15 minutes to let the wine evaporate.
- In the end, add the vinegar and adjust the black pepper and salt.
Sage Frying
- Fry the sage leaves in a small non-stick pan with a teaspoon of olive oil, just 1 minute on each side to make it crispy, and reserve.
Notes
Nutrition
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18 Comments
That’s sounds amazing <3
Thanks!
I love butternut squash soup and I LOVE you added in so much wine! Bet it tastes amazing!
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What can i say… i m a wino!;)
This looks great! We love soup so can’t wait to try this x
Great, thanks!
Oh wow this soup sounds absolutely delicious! Definitely something I will have to try.
Thanks Chantal!
Gorgeous soup! I have to say Loreto follows your same tricks but the last one, I don’t know if he adds cider vinegar. I have to tell him that. Love the creaminess, the color and that fried sage on top is just beautiful.
The acid in the of of cooking soup makes wonders !
Beautiful dish as always. I love the idea of that chopped sage (:
Love sage! Thanks !
This is a great looking soup. And I love the fried sage. Little flavor bombs – perfect with this.
Sage is just one of my favourite spice although always hard to pair…
Beautiful! Love the technique of roasting the butternut first.
For lazy guys it’s a sure good trick;)
Lovely recipe, roasting vegetables is a wonderful way to deepen the flavour and this roasted butternut squash sound amazing. And you’re right, not always, but we do finish off with vinegar pretty often!
Especially with sweet soup like this! It balances the sweetness!