Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

If you’re craving a soup that’s cozy, velvety, and packed full of flavor, you’re in for a treat with this Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe. I absolutely love this version because the herbs give it an earthy warmth and the toasted pepitas add just the right crunch. Trust me, once you make it, you’ll want to keep it on your regular rotation as the ultimate fall comfort food.

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Ingredients You’ll Need

These ingredients are pretty simple and pantry-friendly, but each one plays a crucial role in nailing the balance of sweet, savory, and aromatic flavors you’ll find in this Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe.

• Extra-virgin olive oil: Using good quality oil adds a subtle fruitiness and helps soften the onions and squash beautifully.
• Yellow onion: I prefer yellow onions for their mild sweetness that becomes mellow when sautéed.
• Sea salt: Essential for seasoning and bringing all the flavors together.
• Butternut squash: The star of the show! Look for a firm squash with no soft spots for the best flavor and texture.
• Garlic cloves: Fresh garlic gives a nice punch of flavor without overpowering the herbs.
• Fresh sage: Chopped finely, sage adds earthy warmth—a must-have herb here.
• Fresh rosemary: Its piney aroma complements the sage, so don’t skip it!
• Fresh ginger: Just a hint adds unexpected brightness and a little zing.
• Vegetable broth: Use a good quality broth—it’s the base of your soup, so it should taste great.
• Freshly ground black pepper: Adds just enough bite and spice.
• Chopped parsley: Fresh parsley on top gives a pop of color and freshness.
• Toasted pepitas: These pumpkin seeds toast up quickly and add amazing crunch and nuttiness.
• Crusty bread: Perfect for dipping and soaking up every last bit of creamy soup.

Variations

I love how versatile this Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe is—you can easily tweak it to suit what you have on hand or your dietary needs. Feel free to experiment with different herbs or add a little extra spice if you like a kick.

• Dairy-free & Vegan Variation: This recipe is naturally vegan, but if you want to boost creaminess, try stirring in a spoonful of coconut milk instead of adding more broth.
• Spice it Up: I sometimes add a pinch of smoked paprika or cayenne for warmth; my family loves the subtle heat combined with the herbs.
• Swap the Glossy Pepitas: If you’re out of pepitas, toasted walnuts or pumpkin seeds work great as a crunchy topping too.
• Make it Heartier: For extra protein, top with crispy chickpeas or swirl in some cooked quinoa.

How to Make Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by heating your extra-virgin olive oil in a large pot over medium heat. Toss in your chopped onion, sprinkle in the sea salt and a few grinds of black pepper, and gently sauté until the onions turn soft and translucent—about 5 to 8 minutes. This step is key because those caramelized onions lay down a sweet, savory base that your soup will build on. Don’t rush it, and stir occasionally to prevent sticking but let those natural sugars develop.

Step 2: Add Butternut Squash and Begin Softening

Once your onions are beautifully softened, add the cubed butternut squash to the pot. Cook the squash until it just begins to soften, stirring every once in a while—about 8 to 10 minutes. You’ll notice the squash starts to release some of its natural sweetness here. This pre-roasting step inside the pot adds complexity to the flavor and sets the stage for a creamy texture after blending.

Step 3: Infuse with Aromatics and Herbs

Add in the chopped garlic, fresh sage, rosemary, and grated ginger. Stir everything together and cook just until fragrant—about 30 seconds to a minute. Be careful not to let the garlic burn here; you want it to gently unleash its essence and meld with those wonderful fresh herbs. This little trick was one I discovered early on—it completely transforms the flavor profile.

Step 4: Simmer to Perfection

Pour in 3 cups of vegetable broth and bring your soup to a boil. Once boiling, cover the pot and reduce heat to a low simmer. Let it cook gently for 20 to 30 minutes, or until the butternut squash is tender enough to pierce easily with a fork. This slow simmer softens everything just right and lets the herbs fully infuse into the broth.

Step 5: Blend Until Lusciously Smooth

Once the squash is tender, let the soup cool down just a bit to avoid any safety hazards when blending. Then, carefully transfer the soup in batches to your blender and pulse until silky smooth. If you find it’s too thick for your liking, add up to 1 cup more broth and blend again. Season with more salt and pepper if needed. This step is where magic happens—I love seeing that velvety transformation!

Step 6: Garnish and Serve with Toasted Pepitas

Serve your soup with a sprinkle of fresh parsley and a generous handful of toasted pepitas on top. The pepitas add that perfect unexpected crunch and a little nutty goodness that makes every spoonful delightful. Don’t forget a slice of crusty bread for dunking—trust me, the combo is irresistible.

How to Serve Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Garnishes

When it comes to garnishing, I always keep it simple yet impactful. Fresh chopped parsley brings a fresh, green note that brightens up the rich soup. The toasted pepitas are my absolute favorite topping—they add crunch and nuttiness that balance the creamy texture perfectly. Sometimes, I drizzle a bit of good-quality olive oil or a swirl of coconut cream for a fancy touch.

Side Dishes

This soup pairs beautifully with warm, crusty bread—what I call the ultimate dipping companion. I also love serving it alongside a crisp side salad with tangy vinaigrette to cut through the creaminess. On colder nights, it’s perfect with roasted garlic or rosemary focaccia for a hearty meal.

Creative Ways to Present

For special occasions, I like to serve this soup in individual mini pumpkins hollowed out—it’s such a stunning presentation that wows guests and keeps the soup warm longer. Another fun idea is to top with crispy sage leaves or a sprinkle of chili flakes for a gourmet look and added flavor. Presentation really makes it feel like a special treat!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, where the soup stays fresh for up to 4 days. One tip I learned: let the soup cool to room temperature before refrigerating to keep it tasting fresh and avoid condensation buildup.

Freezing

Freezing this soup works wonderfully if you want to prepare ahead or save leftovers for busy days. I freeze in meal-sized portions in freezer-safe containers or bags. Just be sure to leave some room for expansion, and I always label with the date. It keeps well for about 2-3 months without losing flavor or texture.

Reheating

To reheat, I gently warm the soup on the stovetop over low heat, stirring occasionally. If it’s thicker than I want, a splash of broth or water helps loosen it up. Avoid boiling, which can dull the freshness and texture. This way it tastes just as good as the first time you made it.

FAQs

Final Thoughts

This Creamy Roasted Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe holds a special place in my kitchen—it’s the ultimate feel-good meal, nurturing both body and soul. Whether you’re cooking for your family on a chilly evening or want to impress friends with minimal effort, this soup delivers every single time with its comforting richness and delightful herb layers. Give it a try, and I promise you’ll find it just as irresistible and rewarding to make as I do.

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