Easy Golden Butternut Squash Soup Recipe
This easy golden butternut squash soup recipe is the perfect autumn comfort food, combining the creamy richness of coconut milk with the sweet and savory notes of roasted squash, maple syrup, and warm spices. Crispy sage and toasted pumpkin seeds add a satisfying crunch, making this a wholesome and flavorful dish everyone will love.
Equipment
- High-speed blender or food processor
- Large Dutch oven or oven-safe stockpot
Ingredients
- 5 cups butternut squash peeled and cubed
- 1 shallot chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon chopped fresh sage
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cinnamon
- Kosher salt and freshly ground pepper to taste
- 1 14-ounce can full-fat unsweetened coconut milk optional
- 4 tablespoons salted butter divided
- 1 cup raw pumpkin seeds (pepitas) for serving
- Flaky sea salt for garnish
For Garnish:
- 6 whole fresh sage leaves
- Additional coconut milk for drizzling
Instructions
- Heat the Oven: Set your oven to 400°F and let it preheat while you prepare the ingredients.
- Prepare and Roast the Vegetables: Combine the cubed butternut squash, chopped shallot, olive oil, maple syrup, chopped sage, cayenne, cinnamon, and a pinch of salt and pepper in a Dutch oven or oven-safe pot. Toss everything together until the squash is evenly coated. Place the pot in the oven and roast for 20 to 25 minutes, or until the squash becomes tender and starts to caramelize. Remove from the oven and allow it to cool slightly.
- Blend the Soup: Transfer the roasted vegetables to a blender or food processor and add 3 cups of water. Blend the mixture until it’s silky smooth, which should take about 1–2 minutes. Pour the pureed soup back into the pot, mix in the coconut milk and 2 tablespoons of butter, and heat over medium heat. Let it simmer gently for around 5 minutes, stirring occasionally. If the soup feels too thick, add water gradually until it reaches your desired consistency.
- Make the Toppings: In a small skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the whole sage leaves and fry them for about a minute on each side until they crisp up. Remove the sage and let it drain on a paper towel. Using the same skillet, toast the pumpkin seeds by stirring them for 2–3 minutes until they release a nutty aroma. Remove from heat and set aside.
- Serve and Garnish: Ladle the soup into six bowls. Drizzle a little extra coconut milk on top for a decorative swirl, then garnish each bowl with crispy sage leaves, toasted pumpkin seeds, and a sprinkle of flaky sea salt. Serve immediately and enjoy!
Notes
- For a nut-free option, replace coconut milk with unsweetened oat milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup pairs beautifully with crusty bread or a fall-inspired salad.
Tried this recipe?Let us know how it was!