Butternut Squash Soup with Sage

Get ready for the coziest, most luxurious butternut squash soup you’ve ever tasted. This isn’t your basic pureed squash – we’re talking roasted garlic, crispy sage, and a secret touch of maple that’ll make your taste buds dance.

What makes this soup extraordinary? It’s the layers of flavor we build – starting with oven-roasted butternut squash that gets all caramelized and sweet, then adding smoky bacon (totally optional for vegetarians), aromatic herbs, and a finishing touch of creamy pesto that takes this from good to “can I have thirds?”

Ingredients

For the Base:

• 4 tablespoons salted butter or olive oil
• 3 cups cubed butternut squash
• 1 yellow onion, cut into wedges
• 8 fresh sage leaves
• 2 tablespoons fresh thyme leaves
• Salt and black pepper to taste
• 8-12 cloves garlic

For Added Flavor:

• 6-8 slices bacon, chopped (omit if vegetarian)
• 4 cups broth
• 1 teaspoon chipotle chile powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup

For Finishing:

• 1 cup heavy cream
• 1/3 cup basil pesto
• 1/2 cup grated cheddar cheese
• 2 teaspoons flour or cornstarch

Steps

1. Preheat your oven to 425°F (218°C). Position rack in the middle for even heating.
2. On a large rimmed baking sheet, combine the butter, butternut squash, onion, sage, and thyme. Season generously with 1 teaspoon salt and 1/2 teaspoon pepper. Add garlic cloves (leave them whole in their skins). Roast for 20-25 minutes, rotating pan halfway through, until squash is fork-tender and edges are caramelized golden brown.
3. While vegetables roast, cook bacon in a large heavy-bottomed soup pot over medium heat for 8-10 minutes until crispy. Transfer to paper towels, leaving fat in pot. The bacon fat adds incredible flavor, but can be skipped for vegetarian version.
4. Transfer roasted vegetables to a blender or food processor. Squeeze roasted garlic from skins (they should be soft and golden). Add any pan drippings – these contain concentrated flavor. Blend until completely smooth, 1-2 minutes. Test consistency – it should be like thick cream.
5. Return puree to pot over medium heat. Add broth, spices, and maple. Simmer 5 minutes. Whisk cream and pesto. In small bowl, toss cheese with cornstarch (prevents clumping). Add to soup. Simmer 3-5 minutes until slightly thickened. Soup should coat back of spoon.
6. Ladle into bowls while piping hot. Garnish with cream swirl, extra cheddar, crispy bacon bits, and fried sage leaves if desired. For best presentation, add garnishes just before serving.

Smart Swaps

• Replace cream with coconut milk for dairy-free version
• Use vegetable broth and skip bacon for vegetarian option
• Substitute butternut squash with pumpkin or sweet potato (same quantities)

Make It Diabetes-Friendly

• Use unsweetened almond milk instead of cream (reduces carbs by 8g per serving)
• Skip maple syrup, add 1/4 teaspoon cinnamon for natural sweetness
• Portion into 1-cup servings (15g net carbs per cup)
• Pair with protein to reduce glycemic impact

Pro Tips

• Cut squash in uniform 1-inch cubes for even roasting
• Don’t skip roasting – it’s key for deep flavor
• Soup can be made ahead and reheated gently
• Freezes well for up to 3 months