Roasted Butternut Squash and Sage Soup

The other day my friend Kelly and I had a delicious lunch at Chaco Canyon, a local organic cafe. Kelly order an amazing squash soup loaded with sage. It has been on mind every since to try and recreate it. I played with several recipes, took what I liked from each and here is what I came up with. Hope you love it! Enjoy.

Roasted Butternut Squash and Sage Soup Recipe


  • 3 pounds butternut squash. I used the already cut variety found in Whole Foods or Trader Joe’s or you can cut and cube yourself.
  • 2 tablespoons of Ghee (or unsalted butter)
  • Splash of olive oil
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 12 – 15 fresh sage leaves
  • 2 cloves of garlic – chopped
  • ~ 1 inch piece of fresh ginger – chopped
  • 4 cups low-sodium vegetable broth
  • 1 1/2 teaspoons sea salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup unsweetened almond milk (you could use coconut or even cream if you like)
  • Toasted pumpkin seeds, for garnish – don’t forget these. They make the dish.


  • Heat the oven to 425°F. Toss cut squash with olive oil. Salt and pepper to taste and add several (6 or so) fresh sage leaves.  Roast until tender, about 50 minutes to 1 hour. Toss several times while roasting.
  • Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. In a large stock pot, melt ghee or butter over medium heat. Add the apple, onion, garlic, ginger, and 10 or more fresh sage leaves (chopped); season with salt and pepper; and cook, stirring occasionally until softened (about 7 minutes). Remove the pan from the heat and set aside. Smells so good!
  • When the squash is ready add it to the apple mix then add the broth, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.
  • Remove the pan from the heat and stir in the almond milk.
  • Using a blender, purée the soup in batches until smooth.
  • Serve garnished with toasted pumpkin seeds.

Wishing you Vibrant Living!