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rustic bowl of squash and sage soup with a golden-brown color, garnished with crispy sage leaves and a light drizzle of olive oil.

Zuppa di Zucca con Salvia (Squash and Sage Soup)

This cozy Italian-style squash soup is made with roasted squash, simmered with a gentle soffritto, and finished with crispy sage. Roasting the squash intensifies its natural sweetness and depth of flavor, creating a comforting, rich soup perfect for colder months.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Starter, Soup
Cuisine: Italian / Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 to 1.5 lbs of squash butternut, kabocha, or other dense winter squash
  • 1 medium onion diced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3-4 cups broth chicken or vegetable
  • Salt and pepper to taste
  • 2-3 garlic cloves optional
  • 1 sprig of thyme optional
  • 1 small carrot diced (optional)
  • 5-6 sage leaves
  • 2 tbsp extra virgin olive oil for drizzling
  • Grated Parmigiano-Reggiano optional
  • Croutons pancetta, or toasted almonds (optional)

Method
 

Preheat oven: Preheat the oven to 425°F (220°C).
    Roast squash: Cut the squash into wedges or halves, place on a baking sheet, and roast for 30-45 minutes, cut side down, until tender and slightly browned at the edges.
      Make soffritto: While the squash roasts, heat olive oil and butter in a soup pot over low heat. Add the diced onion and cook gently for 5-7 minutes, until softened (don’t brown).
        Add squash: Once the squash is done, scoop out the flesh and add it to the pot with the soffritto.
          Simmer: Add the broth to the pot (start with 3 cups) and bring to a simmer. Cook for about 10 minutes to let the flavors meld.
            Blend: Use an immersion blender to blend the soup until smooth. If using a stand blender, blend in small batches and leave the lid slightly vented.
              Strain (optional): For an ultra-smooth texture, pass the soup through a fine-mesh sieve or food mill to remove any fibers.
                Adjust consistency: If the soup is too thick, gradually add more broth to reach your desired texture.
                  Crisp sage: In a small pan, heat a bit of olive oil and fry the sage leaves until crisp, about 10-20 seconds.
                    Serve: Ladle the soup into bowls. Top with crisped sage, a drizzle of extra-virgin olive oil, grated Parmigiano, and optional croutons or pancetta.

                      Notes

                      • You can adjust the thickness of the soup based on your preference by adding more broth or water.
                      • If you want to make this dish heartier, try adding protein like cooked shredded chicken or crispy pancetta.
                      • You can freeze the soup for up to 3 months. When reheating, you might need to add extra broth to restore the texture.
                      • Roasting squash really enhances the flavor, so it's worth taking the time for this step instead of boiling.