Butternut Squash Soup with Sage
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.
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.