Butternut Squash, Roasted Garlic & Sage Soup

Recipe by the accidental glut

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.

Top Review by PaulaG

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.

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!

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