There’s something so cozy and comforting about a big pot of Butternut Squash Soup with Sage and Roasted Pepitas Recipe simmering on the stove. I love this soup because it perfectly balances sweet, earthy butternut squash with fragrant herbs like sage and rosemary, plus that little ginger kick that warms you from the inside out. This recipe feels like a warm hug on chilly days and works beautifully for a casual weeknight dinner or a holiday gathering with friends.
When I first tried making this Butternut Squash Soup with Sage and Roasted Pepitas Recipe, I was amazed at how simple ingredients could come together to create such luxurious flavor. You’ll find that roasting the pepitas adds a wonderful crunch that’s just irresistible as a topping, and the fresh herbs really elevate what could otherwise be a simple squash soup. It’s seriously one of my go-to recipes when I want something nourishing but not fussy.
Why You’ll Love This Recipe
- Rich Flavor Profile: The combination of sage, rosemary, and ginger adds depth and warmth beyond just butternut squash.
- Textural Contrast: Roasted pepitas provide a delightful crunch that complements the creamy smoothness.
- Simple Yet Elegant: Minimal ingredients come together quickly for a soup that feels special but is easy to make.
- Healthy and Nourishing: Perfect for chilly days when you want something wholesome and satisfying without heaviness.
Ingredients You’ll Need
All the ingredients here are easy to find and work beautifully together to create a silky, flavorful soup with just the right amount of herbal brightness and spice. Investing in fresh herbs and good-quality olive oil makes a big difference.
- Extra-virgin olive oil: Use a flavor-forward oil to sauté the aromatics—it sets the tone for the whole soup.
- Yellow onion: Adds natural sweetness and depth when softened.
- Sea salt: Enhances all the flavors naturally—start light, and adjust to taste later.
- Butternut squash: The star of the show—peel and cube it evenly for consistent cooking.
- Garlic cloves: Fresh and chopped, garlic adds a mild pungency without overpowering.
- Fresh sage: This herb gives the soup its signature earthy, slightly peppery flavor.
- Fresh rosemary: A little goes a long way—adds a lovely piney aroma that complements the squash.
- Fresh ginger: Adds a subtle warmth and brightness—grate fresh for the best effect.
- Vegetable broth: Use a good-quality broth to add savory depth and help bring everything together.
- Freshly ground black pepper: For seasoning and a gentle kick.
- Chopped parsley: Fresh garnish for a pop of color and freshness.
- Toasted pepitas: My favorite topping—adds crunch and a nutty flavor contrast.
- Crusty bread: Ideal for dipping and rounding out the meal.
Variations
One of the things I love about this Butternut Squash Soup with Sage and Roasted Pepitas Recipe is how easy it is to make it your own. A few tweaks here and there can change the flavor profile or accommodate dietary needs without losing that comforting, delicious base.
- Dairy-Free Option: I often skip any cream or milk and rely on the natural creaminess of the cooked squash, making it perfect for dairy-free diets.
- Spice it Up: When friends come over who love a little heat, I add a dash of cayenne or smoked paprika—it adds warmth without overpowering the herbs.
- Make it Vegan: This recipe is naturally vegan, but feel free to add coconut milk for extra richness if that’s your vibe.
- Herb Swap: If you don’t have fresh sage, dried works in a pinch, or swap for thyme for a slightly different but still delicious herbal note.
How to Make Butternut Squash Soup with Sage and Roasted Pepitas Recipe
Step 1: Sauté Your Aromatics
Start by heating your extra-virgin olive oil in a large pot over medium heat. Toss in the chopped yellow onion, sprinkle with sea salt and freshly ground black pepper, then sauté gently until the onions become translucent and tender, about 5 to 8 minutes. This step is key for developing that mellow sweetness that forms the soup’s foundation, so don’t rush it or let the onions brown too much.
Step 2: Cook the Squash Until Tender
Add your cubed butternut squash to the pot, stirring occasionally for about 8 to 10 minutes until it just begins to soften. This helps it soak in some of those onion flavors before adding the broth. You want the squash to have a slight give but not be mushy at this point.
Step 3: Infuse with Herbs and Aromatics
Once your squash is starting to soften, stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook stirring constantly for 30 seconds to 1 minute until you can smell those amazing aromas filling your kitchen—this quick step wakes up the flavors without letting the garlic burn.
Step 4: Simmer the Soup
Pour in 3 cups of vegetable broth and bring your pot to a boil. Once bubbling, cover the pot and reduce the heat to a gentle simmer. Let it cook for 20 to 30 minutes until the butternut squash is completely tender—easy to pierce with a fork. This slow simmer lets the flavors blend and the squash break down enough to create that naturally creamy texture.
Step 5: Blend Smooth and Season
After the soup cools slightly, carefully ladle it into a blender in batches if needed, and blend until silky smooth. If the soup feels too thick for your taste, add up to 1 cup more broth gradually to loosen it. Taste and adjust salt and pepper as needed—this is where you make it truly your own!
Step 6: Serve with Your Favorite Toppings
To finish, ladle the soup into bowls and garnish with chopped parsley and a generous handful of toasted pepitas for crunch. Serve with a side of crusty bread for dipping—it’s the perfect ending to a nourishing, vibrant meal.
Pro Tips for Making Butternut Squash Soup with Sage and Roasted Pepitas Recipe
- Prep Your Squash Safely: I learned the hard way—use a sharp knife and sturdy cutting board to peel and cube your butternut squash safely and evenly.
- Don’t Skip Fresh Herbs: Fresh sage and rosemary really transform everyday squash soup into something special—dry herbs just can’t match the brightness.
- Roast Your Pepitas: Toasting pepitas in a dry pan brings a nutty crunch that takes your soup from cozy to crave-worthy.
- Blend in Batches: Blending hot soup in smaller portions avoids spills and ensures a smooth, even texture without stressing your blender.
How to Serve Butternut Squash Soup with Sage and Roasted Pepitas Recipe
Garnishes
My go-to garnishes are always freshly chopped parsley for a bright, fresh note and a generous sprinkle of roasted pepitas for texture. Sometimes, I add a drizzle of good olive oil or a dollop of dairy-free yogurt for creaminess. These simple touches make every bowl feel thoughtfully finished.
Side Dishes
I love pairing this soup with thick slices of crusty sourdough or rye bread, perfect for soaking every last drop. For a heartier meal, try a crisp green salad with a tangy vinaigrette or roasted Brussels sprouts seasoned simply with salt and lemon juice—both balance the soup’s richness nicely.
Creative Ways to Present
For special occasions, I’ve served this Butternut Squash Soup with Sage and Roasted Pepitas Recipe in mini pumpkin bowls—that wowed guests without extra fuss. Another time, I swirled in a little browned butter sage sauce on top to amp up the flavor and add an elegant touch. Presentation is all about those little thoughtful details!
Make Ahead and Storage
Storing Leftovers
I store any leftover soup in airtight containers and keep it refrigerated—it holds beautifully for up to 4 days. When you reheat, do so gently on the stove over low heat to avoid breaking down the flavors or texture.
Freezing
This soup freezes wonderfully in freezer-safe containers or bags. When I freeze it, I leave a bit of headspace for expansion and thaw it overnight in the fridge before warming it up slowly. It’s a lifesaver for busy weeks!
Reheating
I find reheating this soup on the stovetop over low to medium heat works best. Stir often and add a splash of broth or water if it thickened too much in the fridge. Avoid microwaving too long as it can make the texture grainy.
FAQs
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Can I make this Butternut Squash Soup with Sage and Roasted Pepitas Recipe without a blender?
While the blender helps create that smooth, creamy texture, you can use an immersion blender directly in the pot to pureé the soup. If you don’t have either, finely mashing the squash and blending the soup as much as possible will still give you a tasty, though slightly chunkier, result.
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How do I peel and cube butternut squash easily?
Use a sharp vegetable peeler to remove the skin, then carefully cut off the ends. Slice the squash in half lengthwise, scoop out the seeds with a spoon, and cut into even cubes. A tip I learned is to trim a thin slice off the bottom so the squash sits flat while you’re cutting—it makes handling safer.
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Can I substitute chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a different depth to the flavor, making it richer and more savory, which I personally enjoy. Just remember it’s not vegan, so keep that in mind if you’re cooking for dietary preferences.
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What else can I use instead of pepitas for toppings?
If you don’t have pepitas on hand, toasted pumpkin seeds, chopped toasted walnuts, or even crunchy croutons make excellent alternatives. They all add that much-needed texture contrast to the silky soup.
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Can I add cream or coconut milk?
Yes! If you want an even richer soup, stir in a splash of cream or coconut milk after blending. I like doing this sometimes for special occasions or when craving a more indulgent texture.
Final Thoughts
This Butternut Squash Soup with Sage and Roasted Pepitas Recipe holds a special place in my kitchen because it’s both comforting and refined. It’s a dish I feel great serving to friends and family, and I love how simple ingredients turn into something truly wonderful with just a little time and care. I hope you enjoy making and sharing it as much as I do—it’s the kind of recipe you’ll return to again and again.
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Butternut Squash Soup with Sage and Roasted Pepitas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting butternut squash soup made with fresh herbs and ginger, perfect for a cozy meal. This recipe uses simple ingredients and a stovetop cooking method to develop rich flavors, finished by blending to achieve a smooth, velvety texture. Serve with toasted pepitas and crusty bread for added crunch and satisfaction.
Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1/2 teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- 1/2 tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Onion: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the onion mixture until it becomes soft and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot. Cook the squash until it begins to soften, stirring occasionally, for approximately 8 to 10 minutes.
- Add Aromatics: Stir in chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook the mixture for 30 seconds to 1 minute, until the herbs and garlic become fragrant.
- Simmer Soup: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Allow the soup to cook until the squash is tender, around 20 to 30 minutes.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Pour the soup in batches into a blender and blend until completely smooth. If the soup is too thick, add up to 1 cup more broth during blending to reach your desired consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- Peeling and cubing butternut squash can be easier if you cut off the ends first and use a vegetable peeler carefully.
- For a vegan version, ensure the bread and broth are vegan-friendly.
- To make the soup spicier, add a pinch of cayenne pepper or a dash of smoked paprika.
- Leftovers can be cooled and refrigerated for up to 4 days or frozen for up to 3 months.
- Use an immersion blender directly in the pot for fewer dishes, if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
