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FROM THE COTTAGE KITCHEN · MABON ♡

Creamy Squash
& Sage Soup

Golden, warming and made for the first cool evenings

A smooth autumn soup made with roasted squash, gentle herbs and a little creaminess. Lovely with crusty bread after a walk, a day in the garden, or one of those afternoons when the light begins to fade earlier than expected. Simple, warming and full of harvest comfort.

A deep green ceramic bowl of creamy golden squash and sage soup with crusty bread in a cosy autumn cottage kitchen.

From the Cottage Kitchen ♡

AWAITING
COTTAGE
TEST

Ingredients

  • 1 medium butternut squash, peeled, deseeded and cut into chunks
  • 1 large carrot, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried sage, or a few fresh sage leaves
  • ½ teaspoon dried thyme
  • 750ml vegetable stock
  • 100ml single cream, crème fraîche or plant-based alternative
  • ½ teaspoon onion granules
  • Salt and black pepper, to taste
  • Optional: a small pinch of nutmeg
  • Optional for serving: pumpkin seeds, a cream swirl or crisp sage leaves

Method ♡

  1. Preheat the oven to 200°C, 180°C fan, or Gas Mark 6.
  2. Place the squash and carrot on a baking tray.
  3. Drizzle with olive oil and sprinkle over the sage, thyme and onion granules.
  4. Roast for 30–35 minutes, until soft and lightly golden at the edges.
  5. Transfer the roasted vegetables to a saucepan.
  6. Pour in the stock and bring gently to a simmer.
  7. Cook for about 15 minutes so the flavours settle together.
  8. Blend until completely smooth.
  9. Stir in the cream or alternative.
  10. Season with salt, pepper and a tiny pinch of nutmeg if using.
  11. Warm through gently without boiling, then serve.
Chunks of butternut squash and carrot roasting with herbs on a rustic baking tray.

Roast until softly golden

Butternut squash, fresh sage and autumn soup ingredients arranged on a wooden cottage kitchen table.

Simple harvest ingredients

Cottage Notes ♡

  • Roasting gives the soup a deeper, sweeter flavour.
  • Add extra stock if you prefer a thinner soup.
  • A spoonful of crème fraîche makes it richer.
  • It freezes well, so it suits batch cooking.

Dawn’s Kitchen Note ♡

Best eaten with thick socks, crusty bread and absolutely no reason to hurry.

This recipe is currently waiting on the Cottage testing table.

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YOU TRIED IT! ♡

If you make this soup, I’d love to hear how it turned out — especially if you made any little changes of your own.

COMMUNITY FAVOURITE

Recipes that receive lots of love from visitors may eventually earn a special badge here in the Cottage Kitchen.

🌿 ♡ MADE WITH SIMPLE INGREDIENTS & A LOT OF COTTAGE LOVE ♡ 🌿

🍂 This recipe is currently waiting to earn its Cottage Tested badge. Once cooked and tweaked in my own kitchen, the page will be updated with my real test-batch photograph.