Roasted Butternut Squash Soup with Browned Butter Sage Leaves, Pecans

Roasted Butternut Squash Soup Recipe is in blue box (scroll down).

Before the winter sets in, I’m going to enjoy every bit of food associated with Autumn like this roasted butternut squash soup made a touch sweet with maple syrup and a whole lot savory with pecans and sage leaves fried in browned butter. (Can use oil for dairy free).

This would be the perfect accompaniment to my Autumn Salad, but it was inspired most from my Autumn Cocktail.

The sage leaves crumble up in your mouth and taste amazing along with the crunch of the pecans. There is a bit of apple in there for sweetness, and a touch of heat, a dash of cinnamon, a pinch of ground cloves, and a dollop of yogurt to smooth it out.

Butternut squash soup is all over the internet made in all kind of ways. This is my version, an EASY version, because this roasted butternut squash soup recipe does not make you peel and cut the squash which is a task I prefer to skip when there is an easier way.

How to Roast Butternut Squash

You simply put the whole squash into the oven and watch it roast, shrink, shrivel and get so good, the skin almost peels off.

Add Caramelized Apple, Carrot, Onion

What could be easier? Along with the squash, throw in an apple and watch it caramelize along with a few organic carrots, and an onion.

This all gets spiced and pureèd for the most natural and delicious butternut squash soup you will eat without a ton of sugar and cream.

For the grand finale, I topped the soup off with browned butter fried sage leaves and toasted pecans. Those two ingredients are what make this soup quite special there should be a little crispy leaf and pecan in every bite!

How to Blend Butternut Squash Soup

You can take everything and put it into the super blender, the Vitamix, or use a stick blender or regular blender.

When it comes to soups, I personally love my Vitamix and, while it’s not the cheapest blender you can buy, it’s the most cost effective over a life time, and you can not get the same results with an ordinary blender. This is the blender you only have to buy once, and is worth every penny.

Butternut squash soup comes in many versions, but I love this one the best. You can always add in some yogurt, coconut milk or heavy cream if you want it super rich. Or do something crazy and add a banana which always makes it creamier.

Can I make this soup vegan?

Yes. Fry the sage in your favorite oil.

Add in Maple Flavor or Maple Syrup

You can add maple syrup, sugar free maple syrup or maple extract for that yummy maple hit.

You can change the apple to pear, but I do hope you try the fried sage leaves and toasted pecans. Sage and pecans together is an amazing combination which gives me all kinds of ideas for future recipes.

More Butternut Squash Recipes from Spinach Tiger

Festive Salad Butternut Squash

Butternut Squash Stacks with Crispy Quinoa Pancake

Autumn Risotto with Butternut Squash

Butternut Squash with Brussels Sprouts

More Creamy Soups From Spinach Tiger

Fruity Nutty Carrot Soup

Golden Cauliflower Soup

Spring Pea Tarragon Soup

Fresh Roasted Pumpkin Soup

Broccoli Basil Soup

Vitamix Soups Made in Minutes from Spinach Tiger

Print Recipe

4.5 from 4 votes

Roasted Butternut Squash Soup with Browned Butter Sage Leaves, Toasted Pecans

Brown Buttered sage and toasted pecans top this creamy butternut squash soup.

Prep Time45 mins

Cook Time15 mins

Total Time1 hr

Course: Soup

Cuisine: American

Keyword: butternut squash, soup

Servings: 4

Author: Angela Roberts

Ingredients

• 2 whole butternut squash
• 1 medium sized apples cored, peeled
• 2 organic carrots
• 1/2 onion or 1 shallot
• 2 1/2 cups water may not use all of it
• 1 dash cinnamon
• 1/2 teaspoon ground turmeric
• 1 pinch ground cloves
• 1 pinch freshly ground nutmeg
• 1 1/2 teaspoons salt
• 1/4 teaspoon sriracha can use dash cayenne
• 1 tablespoon pure maple syrup can replace with extract
• 1 cup water
• 12 sage leaves
• 2 tablespoons butter
• 9 pecans toasted
• freshly ground black pepper

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, apple, carrots, onion, in baking dish until each is softened. Check at 20 minutes for onion, and ten minutes after that.
• Remove the apple, carrot and onion and set aside.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash with cinnamon, ground cloves, turmeric, salt, pepper.
• Place squash, carrots, apple, maple syrup, water into Vitamix and blend until thoroughly completely pureed. Add water in 1/2 cup at a time, and continue until you have the consistency you want.
• Move the soup into a pot to heat on low.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add both the sage leaves and pecans. Sage leaves should be browned not burned.
• Roast Pecans for 3 to 4 minutes in 400 degree oven
• Season again with salt and pepper as needed.
• Chop Pecans. Add to each bowl with a sage leaf.
• Finish with a pinch of nutmeg.

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