Description
A thick, velvety, and budget-friendly creamy butternut squash soup with sage that is perfect for busy weeknights. This kid-approved comfort food is easy to make, forgiving, and tastes even better the next day.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5 kg), peeled and cubed
- 1 medium yellow onion, chopped
- 3–4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 2 tablespoons unsalted butter
- 10–12 fresh sage leaves
- ½ cup heavy cream or full-fat canned coconut milk
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional toppings: croutons, roasted pumpkin seeds, red pepper flakes
Instructions
- Prep ingredients: Peel and cube the butternut squash, removing seeds. Chop the onion and mince the garlic.
- Sauté aromatics: Melt butter in a large pot over medium heat. Add onion and cook for 3-4 minutes until soft. Add garlic and sage leaves, cooking for 1 more minute until fragrant.
- Simmer: Add cubed squash to the pot and stir to coat. Pour in vegetable broth, ensuring squash is covered. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender.
- Blend: Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a standard blender.
- Season: Stir in heavy cream (or coconut milk) and nutmeg. Taste and adjust with salt and pepper. Add a splash of broth or water if too thick, or simmer longer if too thin.
- Serve: Ladle into bowls and top with croutons, roasted pumpkin seeds, and a drizzle of olive oil or fried sage leaves.
Notes
For extra flavor, roast the squash cubes at 400°F (200°C) for 20 minutes before adding to broth. If using dried sage, add it earlier in the cooking process. To prevent cream separation, let cream come to room temperature before adding. This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10
- Sodium: 350
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, creamy soup, sage soup, budget meal, vegetarian soup, fall recipes, meal prep, comfort food