Cozy, Golden, and Shockingly Simple: Pumpkin and Butternut Squash Soup with Sage You’ll Actually Crave

Forget the sad, watery soups that taste like warm air. This Pumpkin and Butternut Squash Soup with Sage is silky, naturally sweet, and unapologetically fragrant. It’s the kind of bowl that makes you pause mid-sip and say, “Whoa.” Crisp sage sizzling in butter, roasted squash caramelizing at the edges, and a creamy finish that feels fancy with zero fuss.

If you want maximum comfort with minimum chaos, this is your new power move.

What Makes This Special

This soup layers flavor like a pro: roasted pumpkin and butternut squash bring sweetness, sage adds earthiness, and a splash of cream (or coconut milk) ties it all together. The texture? Think velvet.

The aroma? Like a cozy sweater for your kitchen.

It’s also weeknight-friendly. Most of the work happens in the oven, which means you can do literally anything else while the vegetables roast.

Bonus: it’s highly customizable—dairy-free, spicy, smoky, herby—you call the shots.

Shopping List – Ingredients

• 1 small sugar pumpkin (about 2–2.5 lbs), seeded and cubed
• 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, smashed
• 2–3 tablespoons olive oil
• 4 cups vegetable or chicken stock (low sodium)
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 8–10 fresh sage leaves, plus extra for garnish
• 2 tablespoons butter (or ghee/olive oil for dairy-free)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika (optional, but amazing)
• Salt and black pepper, to taste
• 1 tablespoon maple syrup or honey (optional, to balance)
• Croutons, toasted pepitas, or crème fraîche for topping (optional)

Step-by-Step Instructions

1. Preheat and prep. Heat the oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup. The less scrubbing, the better.
2. Season the veg. Toss pumpkin, butternut squash, onion, and garlic with olive oil, salt, and pepper.

   Spread in a single layer so everything caramelizes instead of steaming.

3. Roast to gold. Roast for 30–40 minutes, flipping halfway. You want deep golden edges and fork-tender pieces. That color equals flavor—don’t rush it.
4. Sage butter time. In a Dutch oven, melt the butter over medium heat.

   Add sage leaves and cook until crisp and fragrant, about 1–2 minutes. Remove a few for garnish. Let the rest infuse the butter.

5. Combine and simmer. Add the roasted vegetables to the pot.

   Pour in stock until just covered (about 4 cups). Stir in nutmeg and smoked paprika. Simmer 10 minutes to marry the flavors like a rom-com finale.

6. Blend it smooth. Use an immersion blender to puree until silky.

   No immersion blender? Carefully transfer to a blender in batches. Vent the lid and cover with a towel to avoid soup volcanos.

7. Finish the body and balance. Stir in cream (or coconut milk).

   Taste. Add salt, pepper, and maple syrup if your squash wasn’t super sweet. Adjust thickness with more stock if needed.

8. Garnish and serve. Ladle into bowls.

   Top with crisp sage, a drizzle of cream, crushed black pepper, and something crunchy—pepitas or croutons. Bask in your culinary brilliance.

Preservation Guide

• Fridge: Cool completely, then store in airtight containers for up to 4 days. It actually tastes better on day two.
• Freezer: Freeze up to 3 months.

  Leave out the dairy before freezing if possible; add cream when reheating for best texture.

• Reheat: Warm gently on the stove over medium-low, adding a splash of stock or water if too thick. Stir often to avoid scorching.
• Meal prep tip: Freeze in single-serve portions. Future-you will send a thank-you email.

What’s Great About This

• High flavor, low stress: Roast, blend, done.

  No culinary gymnastics required.

• Nutrition-forward: Fiber-rich squash, antioxidant-loaded pumpkin, and sage with subtle anti-inflammatory benefits. Your body will notice.
• Budget-friendly: Seasonal produce, minimal waste, and restaurant-level results at home.
• Make-ahead gold: Perfect for holidays, batch cooking, or a cozy weeknight when you’re over it.

What Not to Do

• Don’t overcrowd the pan. That leads to steaming, not roasting. Use two pans or roast in batches.

  Brown equals flavor—remember?

• Don’t skip salt. Squash is sweet; it needs salt to shine. Taste at every stage, especially after adding cream.
• Don’t blend boiling hot soup with a sealed lid. Unless you like redecorating your ceiling. Vent and go slow.
• Don’t drown it in liquid upfront. Add stock gradually.

  You can thin a thick soup, but fixing watery soup is a heartbreak.

Variations You Can Try

• Thai-inspired: Swap sage for lemongrass and ginger. Use coconut milk, add red curry paste, and finish with lime and cilantro.
• Smoky and spicy: Add chipotle in adobo and extra smoked paprika. Top with crispy chorizo or spiced pepitas.
• Apple twist: Roast a chopped Granny Smith with the squash.

  The tartness is elite with sage.

• Protein boost: Stir in cooked white beans before blending for a creamier, heartier soup.
• Herb swap: Use rosemary or thyme if sage isn’t your thing. Different vibe, still fantastic.
• Crunch factor: Top with browned butter panko or toasted hazelnuts. Texture is half the fun, IMO.

FAQ

Can I use canned pumpkin?

Yes.

Use two cups canned pumpkin and roast only the butternut squash and onions for the caramelization factor. You’ll still get great flavor without wrestling a pumpkin.

How do I make it fully dairy-free?

Use olive oil or ghee for the sage step and full-fat coconut milk instead of cream. The result is lush, slightly tropical, and completely dairy-free.

What if I don’t have fresh sage?

Dried sage works—use 1 to 1.5 teaspoons added during the simmer step.

It’s more potent, so don’t go wild. Alternatively, try thyme for a softer, woodsy note.

Can I make this in an Instant Pot?

Yes. Sauté onion and sage in oil/butter, add squash, pumpkin, garlic, spices, and stock.

Pressure cook 8 minutes, quick release, blend, then stir in cream. You’ll miss some roastiness, but it’s fast and tasty.

How do I fix a soup that’s too sweet?

Add acid and salt. A splash of apple cider vinegar or lemon juice plus an extra pinch of salt will balance it.

A tiny bit of chili heat also helps.

What can I serve with it?

Crusty bread, grilled cheese, roasted chicken, or a crisp salad with shaved fennel. If you’re feeling fancy, drizzle with brown butter and scatter toasted pepitas.

Can I leave the skin on the squash?

For butternut, peel it; the skin gets tough. For pumpkin, the skin softens when roasted but can add a slight texture.

If you want ultra-smooth soup, peel both.

How thick should it be?

Personal preference. Aim for a consistency that coats the back of a spoon. Thicken by simmering uncovered or thin with stock until it’s your perfect spoon-hug.

Is this freezer meal friendly?

Absolutely.

Freeze without the cream for best texture, then add cream after reheating. Store in labeled, flat bags to save space—pro move, FYI.

The Bottom Line

This Pumpkin and Butternut Squash Soup with Sage delivers big-time comfort with minimal effort. Roast for depth, blend for luxury, finish with cream and crispy sage for the mic drop.

It’s equally at home on a weeknight or a holiday table—and it’s basically impossible to mess up. Make a pot, stash a few portions, and prepare for unsolicited compliments.