Go Back

Roasted Butternut Squash Soup

Roasted butternut squash blended with leeks, fresh sage and garlic. This soup is the perfect way to warm up on a dreary winter day.
Prep Time1 hr
Course: Soup
Keyword: squash
Servings: 4


  • 2-3 lb whole butternut squash
  • extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 large leek, thinly sliced (about 2 cups)
  • 2 cloves garlic (minced)
  • 2 tsp finely chopped fresh sage leaves
  • 4 cups low sodium chicken or vegetable broth


  • Preheat your oven to 425°F. Trim the top and bottom ends of the squash, and stand it upright on a cutting board. Cut the squash lengthwise down the middle. Scoop out and discard the seeds from each half.
  • Brush the cut sides of the squash with a thin coat of olive oil, then season with salt and pepper. Place the halves cut-side down on a baking tray, and roast for 45-55 minutes, until the squash is tender and caramelized.
  • Allow the squash to cool a bit, then scoop out the flesh and discard the skin. Set the squash aside for later.
  • In a large pot, heat 2 tbsp of butter and 1 tbsp of olive oil over medium heat. Add the leeks, along with a pinch of salt and pepper. Cook until the leeks are soft (10-12 minutes).
  • Add the garlic and chopped sage and cook for another 60 seconds, stirring frequently.
  • Add the butternut squash and chicken broth. Bring to a simmer and cook for 10-15 minutes. Remove from heat.
  • Blend the soup using an immersion blender, or regular blender, until smooth and creamy. Season to taste with salt and pepper. Depending on the type of blender you have, you may want to let the soup cool a bit before blending (see notes below).
  • Optionally garnish with fried sage leaves, creme fraiche, sour cream, roasted pumkin seeds, or whatever other toppings you might enjoy. (see notes below)


Original Recipe Source: A Beautiful Plate
Notes on blending soup:
Hot liquids will generate steam. Putting a large amount of hot liquid in a regular counter top blender can cause the steam to build up and the lid to pop off. If using a counter top blender, it's best to blend the soup in smaller batches, and loosen the centre cap on the lid a bit to allow the steam to escape.
Notes on fried sage:
To make the fried sage, heat a small amount of olive oil in a skillet (enough to cover the bottom). Add the sage leaves a few at a time, and cook until crisp, or until they top sizzling. Carefully transfer the leaves to a plate lined with paper towel to soak up the access oil. Sprinkle on a little salt and allow the leaves to cool completely. They will crisp up a bit more as they cool.