Butternut Squash, Roasted Garlic & Sage Soup

Total Time
Prep 15 mins
Cook 45 mins

This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.

Ingredients Nutrition

  • 2 large onions, julienned
  • 1360.77 g butternut squash, peeled, seeded & chopped
  • 8 garlic cloves, roasted
  • 1 bunch sage leaf, plus additional for garnish
  • 1419.54-1892.72 ml chicken stock
  • 59.14 ml cream
  • salt & pepper
  • 59.16 ml butter, divided


  1. In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
  2. Add squash, roasted garlic cloves, sage & chicken stock.
  3. Simmer until squash is tender.
  4. Puree with an immersion blender or in a food processor.
  5. Add cream and season with salt & pepper.
  6. Garnish with additional sage leaves fried in 2 tablespoons of butter.
  7. Enjoy!
Most Helpful

This was made using squash that had been roasted. The garlic was cooked along with the onion. The soup was pureed using my immersion blender. Overall a nice creamy, fall soup.

PaulaG October 15, 2012

A nice creamy soup and I was in need of a recipe to use up squashes and my sage plant. Hubby liked the garlic flavor

karen in tbay February 22, 2008