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Cozy Creamy Butternut Squash Soup with Sage – Best Easy Recipe

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This velvety butternut squash soup is rich without cream, thanks to roasted squash and crispy sage. It’s a cozy, one-pot wonder perfect for fall meal prep and guaranteed to please everyone.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds)
  • 10–12 large fresh sage leaves
  • 1 large yellow onion, diced
  • 4 garlic cloves, smashed
  • 4 cups low-sodium vegetable broth
  • 3 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional garnishes: heavy cream or coconut milk, crispy sage leaves, fresh black pepper, toasted pumpkin seeds

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise. Scoop out seeds and stringy bits. Rub cut sides with olive oil and sprinkle with salt. Place cut-side down on the baking sheet. Add garlic cloves (in skins) to the sheet. Roast 35-40 minutes until fork-tender and edges caramelize. Let cool 5 minutes.
  3. While squash roasts, melt 2 tablespoons butter in a soup pot over medium heat. Add sage leaves in a single layer. Cook 1-2 minutes per side until dark green and crispy. Transfer to a paper towel-lined plate.
  4. In the same pot, add remaining 1 tablespoon butter. Add diced onion and cook over medium heat 5-7 minutes until soft and translucent. Add a splash of broth if sticking.
  5. Scoop roasted squash flesh into the pot. Squeeze roasted garlic cloves out of skins and add. Discard skins. Pour in vegetable broth. Crumble half the crispy sage leaves into the pot and stir.
  6. Bring soup to a gentle boil, then reduce heat to low. Simmer 10 minutes.
  7. Use an immersion blender to puree soup directly in the pot. If using a regular blender, work in batches, filling no more than halfway. Remove center cap from lid and cover with a towel; blend until smooth.
  8. Season with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper). If too thick, stir in extra broth or water.
  9. Ladle into bowls. Garnish with remaining crispy sage leaves, a drizzle of cream if desired, and black pepper. Serve hot.

Notes

Roast the squash instead of boiling for deeper flavor. Fry sage leaves in a single layer to ensure crispiness. Taste before blending and season after. For a vegan version, swap butter for olive oil or vegan butter and use coconut milk or oat milk for garnish. The soup tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, sage, fall soup, easy soup, vegetarian, gluten-free

Find it online: https://grubella.com/cozy-creamy-butternut-squash-soup-with-sage-best-easy-recipe/