Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

I absolutely love this Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe because it hits all the cozy, comforting notes I crave during the cooler months. The blend of fragrant herbs with the naturally sweet, velvety squash creates a warming bowl that’s perfect for a family dinner or a special weekend lunch. You’ll find that it’s both elegant and surprisingly simple to make, which makes it my go-to when I want something that feels a little fancy but doesn’t take all day in the kitchen.

When I first tried this recipe, I was blown away by how the toasted pepitas add that addictive crunch and nutty depth on top, transforming a simple soup into something truly memorable. Whether you’re entertaining guests or just pretending it’s a restaurant meal for yourself, this Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe always impresses. Plus, it’s packed with wholesome ingredients, so it’s nourishing without feeling heavy.

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Ingredients You’ll Need

These ingredients work beautifully together to build layers of flavor in your Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe. When you shop, try to find a fresh, firm butternut squash and fragrant fresh herbs to really make this soup sing.

• Extra-virgin olive oil: Use a good-quality oil for sautéing to add subtle fruitiness and richness.
• Yellow onion: Adds a gentle sweetness and depth when cooked slowly.
• Sea salt: Enhances the natural flavors without overpowering them.
• Butternut squash: Look for a medium to large, smooth-skinned squash; it should feel heavy and firm.
• Garlic cloves: Fresh garlic is key for that hint of warmth and savoriness.
• Fresh sage: Provides an earthy, slightly peppery note; chop it finely for best results.
• Fresh rosemary: Adds a piney, aromatic layer to complement the squash.
• Fresh ginger: Introduces a subtle zing that keeps the soup feeling fresh.
• Vegetable broth: The base that melds everything together; homemade or low-sodium store-bought work great.
• Freshly ground black pepper: Adds a touch of heat and brightens the flavors.
• Chopped parsley (for serving): A fresh garnish to lighten the richness.
• Toasted pepitas: These pumpkin seeds provide essential crunch and nutty flavor—toast them until golden and fragrant.
• Crusty bread: Perfect for dipping and soaking up every last bit of the soup.

Variations

I love making this soup my own depending on the season or cupboard staples. The great thing about this Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe is how flexible it is to tweak without losing its soul.

• Make it creamier: Sometimes I add a splash of coconut milk or cream at the end for an extra silky texture that’s perfect if you want something richer.
• Spicy kick: Add a pinch of cayenne or a few red pepper flakes when sautéing the onion for a subtle warmth that wakes up the flavors.
• Vegetable broth swap: If you only have chicken broth, it works well too — just adjust salt to taste.
• Herb swap: If fresh rosemary isn’t available, dried works fine; just use about half the amount since it’s more concentrated.

How to Make Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the extra-virgin olive oil in a large pot over medium heat. Toss in the chopped yellow onion along with sea salt and freshly ground black pepper. Stir and cook gently for 5 to 8 minutes until the onions soften and turn translucent but don’t brown—that sweetness lays the foundation of your soup’s flavor.

Step 2: Add the Butternut Squash and Herbs

Once the onions smell fragrant and soft, add the cubed butternut squash. Cook while stirring occasionally for 8 to 10 minutes, just until the squash begins to soften but still holds its shape. Then, stir in the garlic, fresh sage, rosemary, and grated ginger. Cook for another 30 seconds to a minute until the herbs release their aroma—this scent always makes my kitchen feel like autumn.

Step 3: Simmer the Soup to Tender Perfection

Pour in 3 cups of vegetable broth, bring everything to a boil, then cover and reduce the heat to low for a gentle simmer. Let it cook for 20 to 30 minutes until the butternut squash is completely tender. You’ll know it’s ready when you can easily pierce a piece with a fork—the perfect softness for blending.

Step 4: Blend Smooth and Adjust Consistency

Remove the pot from heat and let it cool just a bit before blending to avoid splatters. Pour the soup into a blender in batches if necessary, and blend until smooth and creamy. If you find the soup too thick, add up to 1 cup more broth a little at a time and blend again to reach your desired consistency. Finally, taste and adjust the seasoning with salt and pepper.

Step 5: Garnish and Serve

Ladle your soup into bowls, then sprinkle with chopped parsley and a handful of toasted pepitas for that irresistible crunch. Don’t forget to have some crusty bread on the side—dipping is practically mandatory!

How to Serve Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe

Garnishes

I always top my soup with chopped fresh parsley for brightness and toasted pepitas for that satisfying crunch. Sometimes I drizzle a tiny bit of good olive oil or swirl in a spoonful of sour cream or yogurt for extra creaminess. Trust me, these simple touches make every spoonful feel special.

Side Dishes

This soup pairs wonderfully with crusty artisan bread for dunking, or if you prefer something lighter, a crisp green salad tossed in lemon vinaigrette balances the richness perfectly. My family also enjoys it alongside roasted Brussels sprouts or a warm kale sauté.

Creative Ways to Present

For holidays or dinner parties, I like serving Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe in small, elegant cups or mini pumpkins carved into bowls—definitely a crowd-pleaser! Garnishing with microgreens or edible flowers up-levels the visual wow factor without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 4 days. Before serving, give it a good stir and add a splash of broth or water if it thickened too much. This soup warms up beautifully without losing its flavor or texture.

Freezing

Freezing this soup works like a charm — just cool it completely, then pack into freezer-safe containers or bags. I’ve found it freezes well for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.

Reheating

I reheat leftovers on the stove over low to medium heat, stirring occasionally to prevent sticking and adding a little broth if it needs loosening. Avoid microwaving if you can—it tends to heat unevenly and can change the texture slightly.

FAQs

Final Thoughts

This Butternut Squash Soup with Sage, Rosemary, and Toasted Pepitas Recipe is one of those dishes I return to again and again because it feels like a warm hug in a bowl. It’s straightforward enough to whip up on a weeknight but special enough to share with guests or family on any occasion. I can confidently say that once you try it, you’ll want to keep this comforting, flavorful soup in your recipe rotation just like I do. So grab your squash, gather those herbs, and let’s get cooking—you’re going to adore every spoonful.

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