Description
A creamy, velvety butternut squash soup with fresh sage that comes together in just 20 minutes. This comforting fall dinner is simple to make, freezer-friendly, and perfect for busy weeknights.
Ingredients
Scale
- 3 pounds butternut squash, peeled and cubed into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 10–12 fresh sage leaves
- 4 cups vegetable or chicken broth (low-sodium)
- ½ cup heavy cream
- 1 tablespoon maple syrup
- Salt and black pepper to taste
- Optional toppings: roasted pumpkin seeds, crispy bacon bits, croutons
Instructions
- Dice the onion, mince the garlic, and wash the sage leaves. If using a whole squash, peel and cube it now.
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened and sweet.
- Add the minced garlic and most of the sage leaves (save a few for garnish). Cook for 1 minute, stirring constantly, until fragrant but not browned.
- Stir in the cubed butternut squash and pour in the broth. Ensure the squash is mostly submerged. Bring to a boil.
- Reduce heat to low, cover the pot, and simmer for about 10 minutes until the squash is fork-tender.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender, letting it cool slightly first.
- Stir in the heavy cream and maple syrup. Taste and season with salt and pepper as needed. Adjust consistency with more broth if too thick.
- Heat a small skillet over medium heat with a teaspoon of butter or oil. Fry the reserved sage leaves for 30 seconds per side until crispy. Remove and set aside.
- Ladle the soup into bowls and top with crispy sage leaves, a drizzle of cream, and a crack of black pepper. Serve immediately with crusty bread.
Notes
For a deeper flavor, roast the squash cubes at 400°F for 20 minutes before adding to the pot. If using a regular blender, never fill it more than halfway with hot soup to avoid steam buildup. The soup thickens as it cools; add broth when reheating. This recipe can be made vegan by swapping butter for olive oil, using vegetable broth, and replacing heavy cream with coconut cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8
- Sodium: 400
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
Keywords: butternut squash soup, fall dinner, easy soup, vegetarian, gluten-free, creamy soup, sage soup, meal prep