Name: Butternut Squash Soup with Sage and Croutons
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 4, 2026

This Butternut Squash Soup with Sage and Croutons is tasty, hearty, and perfect for chilly fall or winter nights. Butternut Squash Soup can often be too sweet, but ours is perfectly balanced with lots of fresh sage, crunchy parmesan croutons, and a secret ingredient that makes it extra creamy and rich. It’s easy and you’ll feel like a pro after making it.

Butternut Squash Soup with Sage and Croutons cover

From the Cook

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Butternut Squash Soup with Sage and Croutons

Cooking with Conks Verified

Ingredients

WarningMilk and 7 other allergens identified

Instructions

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment.

Brush the open sides of the squash with olive oil and season with a pinch of salt and pepper.

Place squash face-down on the baking sheet and roast for 50 minutes or until soft. Remove from oven when done.

While the squash is roasting, add olive oil or butter to a large soup pot.

Add shallots, onion, carrots, sage, salt, pepper, and crushed red pepper. Cook for 5-7 minutes.

Add broth, cover pot, and cook for about 15-20 minutes or until veggies fully soften.

To make the croutons, add the cubed bread to a second parchment lined baking sheet while the soup is cooking and the squash is roasting. Toss the bread with olive oil, parmesan, salt and pepper, and bake in the same 400°F oven for 10-12 minutes or until golden brown and toasted. Remove from the oven and set aside to cool.

Scoop out the roasted squash from the skin and add it to the soup pot. Blend the soup with an immersion blender or regular blender until smooth.

Blend in 1 cup of half and half, ¼ cup crème fraîche, and 1 tbsp of maple syrup.

Taste the soup for seasoning, then ladle into bowls and top with croutons and more crème fraîche, if desired.

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Tips & Tricks (5)

Roast Squash for Depth 🎃
Roast the butternut squash with sage leaves and a drizzle of olive oil before blending to intensify the caramelized flavors and add complexity to the soup.
Crouton Crunch Technique 🥖
Cube day-old baguette and toss with olive oil, parmesan, and a pinch of salt before toasting to create perfectly crispy, golden croutons that won't get soggy in the soup.
Creamy Secret Weapon 🥛
Add a splash of maple syrup and a dollop of crème fraîche to balance the soup's savory notes and create a luxurious, velvety texture.
Sage Infusion Hack 🌿
Fry whole sage leaves in butter until crisp as a garnish, using the infused butter to add an extra layer of aromatic flavor to the soup base.
Texture Transformation Trick 🥄
Use an immersion blender directly in the pot for a silky-smooth consistency, or alternatively, pass the soup through a fine-mesh strainer for an ultra-refined texture.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes