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Butternut Squash Soup with Sage & Parmesan Croutons

This Butternut Squash Soup is tasty, hearty, and perfect for chilly fall or winter nights! Butternut Squash Soup can often be too sweet, but ours is perfectly balanced with lots of fresh sage and a secret ingredient that makes it extra creamy and rich.
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Prep Time:15 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 25 minutes
Course: Soup
Cuisine: American
Keyword: Fall, winter
Servings: 6

Ingredients

Soup

  • 1 butternut squash, cut in half lengthwise and again down the middle, seeds removed
  • 1 yellow or sweet onion, chopped
  • 2 medium carrots, diced
  • 1 large shallot, chopped
  • 2 tbsp butter
  • ¼ tsp crushed red pepper
  • 10 fresh sage leaves
  • 6 cups veggie broth
  • 1 cup heavy cream
  • ¼ cup crème fraîche
  • 1 tbsp maple syrup
  • Olive oil, for brushing squash
  • ½ tsp salt, plus more for squash
  • Cracked black pepper

Parmesan Croutons

  • 2 cups of cubed bread, baguette or ciabatta
  • 2 tbsp of olive oil
  • ¼ cup grated parmesan
  • Salt and pepper to taste

Optional Toppings

  • Crème fraîche, thinned out with water or milk
  • Pepitas
  • Sage leaves

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment.
  • Brush the open sides of the squash with olive oil and season with salt and pepper.
    1 butternut squash, Olive oil
  • Place squash face-down on the baking sheet and roast for 50-60 minutes.
  • While the squash is roasting, add butter to a large soup pot.
    2 tbsp butter
  • Add shallots, onion, carrots, sage, salt, pepper, and crushed red pepper. Cook for 5-7 minutes.
    1 yellow or sweet onion, 2 medium carrots, 1 large shallot, ¼ tsp crushed red pepper, ½ tsp salt, Cracked black pepper, 10 fresh sage leaves
  • Add broth, cover pot, and cook for about 20 minutes or until veggies fully soften.
    6 cups veggie broth
  • While the soup cooks and the squash is roasting, add the cubed bread to a second baking sheet (with parchment for easier cleanup, if desired) and toss with olive oil, parmesan, and salt and pepper.
    2 cups of cubed bread, 2 tbsp of olive oil, ¼ cup grated parmesan, Salt and pepper to taste
  • Bake the croutons In the same 400°F oven with the squash for 10-12 minutes or until golden brown and toasted. Remove from the oven and set aside to cool.
  • Scoop out the roasted squash from the skin and add it to the soup pot.
  • Cook for another 5-10 minutes, and then blend with an immersion blender or regular blender until smooth.
  • Mix in 1 cup of heavy cream and ¼ cup crème fraîche.
    1 cup heavy cream, ¼ cup crème fraîche
  • Stir in 1 tbsp of maple syrup and taste for seasoning.
    1 tbsp maple syrup
  • Ladle into bowls and top with croutons, more crème fraîche, and sage leaves, if desired.
    Crème fraîche, Pepitas, Sage leaves