Roasted Butternut Squash Soup with Crispy Sage: A Make-Ahead Fall Recipe

By mid-November, the evenings in Springfield come early. The leaves are mostly raked, the heat is on for good, and the calendar starts filling with school concerts, travel plans, and the run-up to Thanksgiving. This is the week for a pot of soup you can make on a Sunday and lean on for days.

This version is adapted from Cookie and Kate's Roasted Butternut Squash Soup, a reader favorite rated 4.8 stars by more than 1,500 cooks. Roasting the squash in halves brings out a deeper, caramelized flavor than simmering alone, and you never have to peel it. A little butter at the end makes the soup taste rich without a pour of cream. We like to finish the bowls with crispy sage when we are serving guests. It reheats beautifully, freezes well, and works as a weeknight dinner with good bread or as a first course on Thanksgiving.

Ingredients

Serves 4 as a main course, or 6 as a starter (about 6 cups).

• 1 large butternut squash (about 3 pounds), halved lengthwise and seeded
• Olive oil, for drizzling, plus 1 tablespoon for the pot
• ½ cup chopped shallot (about 1 large shallot)
• 1 teaspoon salt, plus more to taste
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper
• 3 to 4 cups vegetable broth, as needed
• 1 to 2 tablespoons unsalted butter, or olive oil

For the optional crispy sage topping:

• 2 tablespoons unsalted butter
• 12 to 16 fresh sage leaves
• Flaky salt
• Toasted pepitas (optional)

Steps

1. Roast the squash. Heat the oven to 425°F and line a rimmed baking sheet with parchment. Place the squash halves on the pan and drizzle the cut sides with just enough olive oil to coat them, about ½ teaspoon each. Rub the oil over the flesh and sprinkle with salt and pepper. Turn the halves cut-side down and roast for 40 to 50 minutes, until the flesh is tender all the way through. A little browning on the skin or the flesh is a plus for flavor. Let the squash cool for about 10 minutes, until you can handle it.
2. Cook the shallot and garlic. While the squash cools, warm 1 tablespoon olive oil in a large pot over medium heat. Add the shallot and 1 teaspoon salt and cook, stirring often, until the shallot softens and turns golden at the edges, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Blend. Scoop the squash flesh into a blender and discard the skins. Add the shallot and garlic, maple syrup, nutmeg, a few grinds of pepper, and 3 cups of the broth. Secure the lid and blend on high until the soup is completely smooth, venting the lid with a towel over it if the mixture is hot so the steam can escape. If your blender is small, work in batches and do not fill it more than halfway.
4. Finish. Pour the soup back into the pot. Stir in the remaining cup of broth if you want it a little thinner, then add 1 to 2 tablespoons butter (or olive oil) and whisk until the soup looks glossy. Taste and add more salt and pepper if it needs it; squash soups often want a little more salt than you expect. Warm over medium heat, stirring now and then, until it is steamy.
5. Make the crispy sage, if using. In a small skillet over medium heat, melt 2 tablespoons butter until it foams. Add the sage leaves in a single layer and fry for 30 to 60 seconds, until the leaves darken slightly and turn crisp. Lift them onto a paper towel and sprinkle with flaky salt. Keep the browned butter for a drizzle.
6. Serve. Ladle the soup into warm bowls. Top with a few crispy leaves, a little of the sage butter, and pepitas if you like, or simply finish with black pepper.

If you would rather use an immersion blender, cook the shallot and garlic in a large pot, then add the scooped squash, all 4 cups of broth, the maple syrup, nutmeg, and pepper. Bring the mixture to a simmer and cook for 15 to 20 minutes so the flavors come together. Blend until completely smooth, then add the butter and blend once more.

Make-ahead notes

The soup keeps in the refrigerator for up to 4 days — leftovers often taste even better the next day — and in the freezer for up to 3 months. Freeze it flat in quart bags to save space, then thaw overnight in the refrigerator and reheat it gently. Fry the sage the day you serve it; it loses its crunch overnight.

For Thanksgiving, make the soup two or three days ahead and keep it in the pot you plan to reheat it in. On the day, it needs only a burner and ten minutes, which frees the oven for everything else.

Adapted from Roasted Butternut Squash Soup on Cookie and Kate, rated 4.8 stars by 1,500+ cooks.

Where to shop locally

Springfield's own farmers market on the library lawn wrapped up its season in late October, but there is still good produce close by. The Summit Farmers Market runs Sundays from 8 a.m. to 1 p.m. through December 20 at the corner of Woodland and DeForest Avenues, and it is an easy place to pick up squash, apples, and fresh herbs in one stop. Hours and vendors can change late in the season, so check before you go.

Can I make butternut squash soup without cream?

Yes. This recipe is already made without cream. A spoonful of butter, or olive oil, is what gives it a rich finish. For a dairy-free or vegan pot, use olive oil in the soup and to fry the sage.

Can I use pre-cut or frozen butternut squash?

This method is written for roasting squash halves, which saves the work of peeling. Pre-cut fresh cubes work if you toss them with oil, salt, and pepper and roast them at 425°F until they are tender and browned at the edges, about 30 to 40 minutes, then blend them with the sautéed shallot and garlic as written. You will need about 2½ pounds of cubes. Frozen squash holds more water, so roast it a little longer, spread out well, until the edges brown.

How do I keep the soup from tasting bland?

The flavor comes from roasting, from enough salt, and from the maple, nutmeg, and butter at the end. Salt the squash before it goes into the oven, then taste again after blending and add salt until the squash flavor really comes forward. A few grinds of pepper help, too.

Does this soup work as a Thanksgiving starter?

It does, and it is one of the easiest dishes to get out of the way early. Serve it in small cups or mugs while guests arrive so nobody needs a seat at the table yet.

A warm kitchen this season

A big pot on the stove on a cold Sunday is one of the best parts of fall in Springfield and the towns around it, from Westfield and Mountainside to Summit, Union, and Millburn and Short Hills. If you are thinking about the kitchen you want to be cooking in next fall, or just curious about what your neighborhood looks like right now, start with our Springfield neighborhood page. We are always happy to talk it through.

Enjoy the soup, and stay warm.

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