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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
Servings: 2
Author: Angela Roberts


  • 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 pinch ground cloves
  • 1 pinch freshly ground nutmeg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon sriracha more if you want it hotter
  • 1 tablespoon pure maple syrup
  • 12 sage leaves
  • 2 tablespoons butter
  • 9 pecans
  • freshly ground black pepper


  • 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, salt, pepper.
  • Place squash, carrots, apple, maple syrup, water into Vitamix and blend until thoroughly blended and 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.
  • Chop Pecans. Add to each bowl with a sage leaf.
  • Finish with a pinch of nutmeg.