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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/creamy-butternut-squash-sage-pesto-soup-recipe/