Velvety Roasted Butternut Squash Soup with Crispy Sage and Nutmeg
A silky, warming autumn soup made from caramelized roasted butternut squash, sweet coconut cream, warm nutmeg, and frizzled sage leaves.
Marcus Vance
Published on October 14, 2026
Roasting butternut squash cut-side down on parchment caramelizes its natural sugars, creating sweet, concentrated flavors impossible to replicate through stovetop boiling alone.
Combined with sweet roasted garlic, fragrant yellow onions, and warm freshly grated nutmeg, this soup delivers pure autumn comfort in a bowl.
We blend the roasted vegetables with pure coconut cream and vegetable broth until silky smooth, keeping this recipe naturally dairy-free and gluten-free.
Crisp sage leaves frizzled in olive oil provide an herbaceous, savory crunch that cuts through the soup's velvety sweetness.
Velvety Roasted Butternut Squash Soup with Crispy Sage and Nutmeg
By Marcus Vance • Published in Healthy
Ingredients10 items
- 1 large butternut squash (approx. 3 lbs), halved lengthwise and seeded
- 1 whole head garlic, top sliced off to expose cloves
- 1 medium yellow onion, diced
- 1 tbsp freshly grated ginger root
- 3.5 cups low-sodium vegetable bone broth
- 1/2 cup full-fat coconut cream
- 1/4 tsp freshly grated whole nutmeg
- 12 fresh sage leaves
- 2 tbsp extra-virgin olive oil
- 2 tbsp toasted pumpkin seeds (pepitas)
Step-by-Step Instructions
- 1
Roast Squash and Garlic
Drizzle cut squash and garlic head with olive oil, salt, and pepper. Roast cut-side down at 400°F (200°C) for 35 minutes until completely tender and caramelized.
- 2
Sauté Aromatics
In a Dutch oven, heat 1 tbsp olive oil over medium heat. Sauté diced yellow onion and fresh ginger for 5 minutes until soft and translucent.
- 3
Purée to Velvety Smoothness
Scoop roasted squash flesh into Dutch oven and squeeze out soft roasted garlic cloves. Add broth, coconut cream, and nutmeg. Blend with an immersion blender until completely smooth.
- 4
Garnish and Serve
Frizzle sage leaves in 1 tbsp hot olive oil for 20 seconds until crispy. Ladle hot soup into bowls, swirl coconut cream, and garnish with crisp sage and pepitas.
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