Introduction
There’s something magical about a warm, creamy bowl of butternut squash soup with sage, especially when the weather starts to cool down. This recipe combines the natural sweetness of butternut squash with the earthy, aromatic notes of fresh sage to create a soup that’s both comforting and sophisticated. I’ve perfected this version to be incredibly creamy without using heavy cream, making it a healthier option that doesn’t compromise on flavor. Whether you’re an experienced cook or just starting out, this soup is surprisingly simple to make and guaranteed to become a fall favorite.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8-10 fresh sage leaves (or 1 tablespoon dried sage)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon nutmeg
- 1/2 cup coconut milk or heavy cream (optional)
Pro tip: Can’t find fresh sage? Dried sage works well too, but use about half the amount as the flavor is more concentrated. For a dairy-free version, coconut milk creates an equally creamy texture.
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and sage leaves, cooking for another minute until fragrant.
- Add the cubed butternut squash to the pot, stirring to coat with the olive oil and herbs.
- Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the squash is very tender when pierced with a fork.
- Remove from heat and carefully blend using an immersion blender until smooth. If using a regular blender, work in batches and be careful with the hot liquid.
- Stir in coconut milk or cream if using, along with salt, pepper, and nutmeg.
- Taste and adjust seasonings as needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 generous bowls
Recipe Notes
– For the smoothest texture, make sure the squash is completely tender before blending.
– If the soup is too thick, gradually add more broth until you reach your desired consistency.
– To make ahead, store in an airtight container in the refrigerator for up to 4 days.
– This soup freezes beautifully for up to 3 months. Just leave out the cream or coconut milk and add it when reheating.
– For an extra special touch, fry a few sage leaves in butter until crispy and use them as a garnish.
– The soup will thicken as it cools, so you might need to add a splash of broth when reheating.
Butternut Squash Soup with Sage
Ingredients
- 1 large butternut squash about 3 pounds, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 8-10 fresh sage leaves or 1 tablespoon dried sage
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon nutmeg
- 1/2 cup coconut milk or heavy cream optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and sage leaves, cooking for another minute until fragrant.
- Add the cubed butternut squash to the pot, stirring to coat with the olive oil and herbs.
- Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the squash is very tender when pierced with a fork.
- Remove from heat and carefully blend using an immersion blender until smooth. If using a regular blender, work in batches and be careful with the hot liquid.
- Stir in coconut milk or cream if using, along with salt, pepper, and nutmeg.
- Taste and adjust seasonings as needed.
