Creamy Butternut Squash Sage Pesto Soup Recipe

Introduction

This Creamy Butternut Squash Sage Pesto Soup is a comforting blend of roasted squash, fragrant herbs, and smoky bacon. Smooth and rich, it’s perfect for cozy evenings or when you want a deliciously vibrant meal in a bowl.

Ingredients

• 4 tablespoons salted butter or olive oil
• 3 cups cubed butternut squash
• 1 yellow onion, cut into wedges
• 8 fresh sage leaves
• 2 tablespoons fresh thyme leaves
• Salt and black pepper, to taste
• 8-12 cloves garlic
• 6-8 slices bacon, chopped (omit if vegetarian)
• 4 cups broth
• 1 teaspoon chipotle chile powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup
• 1 cup heavy cream
• 1/3 cup basil pesto
• 1/2 cup grated cheddar cheese
• 2 teaspoons flour or cornstarch

Instructions

1. Step 1: Preheat your oven to 425° F. On a baking sheet, toss together the butter (or olive oil), butternut squash, onion wedges, sage leaves, thyme, salt, and black pepper. Add the garlic cloves around the vegetables.
2. Step 2: Roast the mixture for 20–25 minutes until the squash is tender and the garlic is golden brown.
3. Step 3: While the vegetables roast, cook the chopped bacon in a soup pot over medium heat until crispy. Remove the bacon from the pot and set it aside for topping later.
4. Step 4: When the vegetables are done, transfer the roasted squash, onion, garlic, herbs, and any residual butter from the baking sheet into a food processor or blender. Puree until completely smooth.
5. Step 5: Pour the puree back into the pot used for the bacon over medium heat. Add the broth, chipotle chile powder, smoked paprika, nutmeg, and maple syrup. Stir well and bring the soup to a simmer.
6. Step 6: Stir in the heavy cream and basil pesto until combined. Toss the grated cheddar cheese with the flour or cornstarch to prevent clumping, then add it to the soup. Simmer gently until the cheese is melted and the soup is creamy.
7. Step 7: Ladle the soup into bowls. Garnish with a swirl of cream or some extra cheddar shreds, and top with the crispy bacon and a few sage leaves. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Add a pinch of cayenne pepper for extra heat if you like spicy flavors.
• Use coconut cream as a dairy-free substitute for heavy cream to make the soup vegan.
• Roasting the garlic whole softens its flavor and adds sweetness; you can squeeze it out of the skins before blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well and can save prep time. Thaw it before roasting or cook it directly, but roasting fresh gives a better depth of flavor.

How can I make the soup thicker?

If you prefer a thicker soup, add an extra teaspoon of flour or cornstarch mixed with a little water before adding the cheese, or simmer the soup a bit longer to reduce and concentrate the flavors.

Creamy Butternut Squash Sage Pesto Soup Recipe

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4.6 from 122 reviews

This Creamy Butternut Squash Sage Pesto Soup is a comforting, flavorful dish featuring roasted butternut squash and aromatic herbs blended into a smooth, rich soup. Enhanced with smoky chipotle, creamy heavy cream, and a touch of basil pesto, it’s perfect for chilly days. The addition of crispy bacon and melty cheddar cheese adds a delightful savory finish, while the nutmeg and maple syrup balance sweetness and warmth for a truly inviting bowl.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasting Mixture

• 4 tablespoons salted butter or olive oil
• 3 cups cubed butternut squash
• 1 yellow onion, cut into wedges
• 8 fresh sage leaves
• 2 tablespoons fresh thyme leaves
• Salt and black pepper, to taste
• 8–12 garlic cloves

Bacon Topping (omit if vegetarian)

• 6–8 slices bacon, chopped

Soup Base

• 4 cups broth (vegetable or chicken)
• 1 teaspoon chipotle chile powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup

Finishing Ingredients

• 1 cup heavy cream
• 1/3 cup basil pesto
• 1/2 cup grated cheddar cheese
• 2 teaspoons flour or cornstarch

Instructions

1. Preheat and Roast: Preheat your oven to 425°F (220°C). On a baking sheet, toss together the butter (or olive oil), cubed butternut squash, onion wedges, sage leaves, thyme leaves, salt, and black pepper. Scatter the garlic cloves over the mix. Roast in the oven for 20-25 minutes, or until the squash is tender and garlic is golden brown.
2. Cook Bacon: While the vegetables roast, place the chopped bacon in a large soup pot over medium heat. Cook until crispy, then remove the bacon pieces and set aside to use as a topping later, reserving the rendered fat in the pot.
3. Blend Roasted Ingredients: Transfer the roasted butternut squash, onions, garlic cloves, herbs, and any residual butter or oil left on the pan into a food processor or blender. Puree until completely smooth.
4. Combine Puree and Seasonings: Pour the pureed mixture back into the pot with the bacon fat. Set the pot over medium heat and stir in the broth, chipotle chile powder, smoked paprika, ground nutmeg, and maple syrup. Bring the soup to a gentle simmer.
5. Add Cream, Pesto, and Cheese: Stir in the heavy cream and basil pesto. Toss the shredded cheddar cheese with flour or cornstarch to prevent clumping and add it to the soup. Continue to simmer gently until the cheese has melted and the soup is creamy and smooth.
6. Serve: Ladle the soup into bowls, adding a swirl of cream or extra cheddar shreds if desired. Top with the crispy bacon pieces and a fresh sage leaf for garnish. Serve immediately and enjoy this comforting, flavorful soup!

Notes

• For a vegetarian version, omit the bacon and use vegetable broth.
• If you want a dairy-free option, substitute butter with olive oil, use coconut cream instead of heavy cream, and omit or replace cheddar with a vegan cheese alternative.
• You can roast the vegetables a day ahead and refrigerate to save time.
• Adjust the chipotle chile powder amount based on your preferred spice level.
• Use fresh herbs for the best flavor, but dried can be substituted in smaller quantities if needed.

Keywords: Butternut squash soup, creamy soup, sage pesto soup, roasted vegetable soup, autumn soup, comforting soup