Print

Creamy Butternut Squash Soup with Crispy Sage – Easy 30-Minute Recipe

creamy butternut squash soup with crispy sage - featured image
Print Recipe

This creamy butternut squash soup with crispy sage is silky, savory, and comes together in about 30 minutes. It’s the perfect comfort food for fall and winter, with a velvety texture and a crunchy, herbaceous garnish that makes every spoonful feel intentional.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed (4–5 cups)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup coconut milk or heavy cream
  • 10–12 fresh sage leaves
  • 2 tablespoons butter or olive oil (divided)
  • 1 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • Optional: 1/4 teaspoon nutmeg or cayenne

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice in half where the narrow neck meets the round bulb. Scoop out seeds and stringy bits. Cut into 1-inch cubes (about 4-5 cups).
  2. Sauté the aromatics: Heat 1 tablespoon butter or olive oil in a large pot over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Cook the squash: Add cubed squash to the pot and stir for 2 minutes. Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer 10-12 minutes until squash is fork-tender.
  4. Blend until smooth: Remove pot from heat. Use an immersion blender to blend soup directly in the pot until completely smooth. If using a regular blender, let soup cool 5 minutes, then blend in batches (remove center cap from lid and cover with a towel).
  5. Add cream and season: Return blended soup to pot over low heat. Stir in 1/2 cup coconut milk or heavy cream. Add 1 teaspoon salt, 1/4 teaspoon black pepper, and optional nutmeg or cayenne. Taste and adjust seasoning. Warm through 2-3 minutes without boiling.
  6. Fry the crispy sage: Heat remaining 1 tablespoon butter or olive oil in a small skillet over medium heat. Add sage leaves in a single layer and fry 20-30 seconds per side until dark green and crispy. Transfer to paper towel-lined plate.
  7. Serve and garnish: Ladle soup into bowls. Top each with a few crispy sage leaves. Optionally drizzle extra cream and swirl. Serve immediately with crusty bread.

Notes

For a vegan version, use olive oil and coconut milk. For a deeper flavor, roast the squash before adding. To prevent curdling, use room temperature cream. Fry sage in batches to ensure crispiness. Balance sweetness with salt and a squeeze of lemon if needed. Let soup cool before blending in a regular blender to avoid steam explosions.

Nutrition

Keywords: butternut squash soup, creamy soup, crispy sage, fall soup, winter soup, 30-minute recipe, easy soup, vegetarian soup, gluten-free soup

Find it online: https://grubella.com/creamy-butternut-squash-soup-with-crispy-sage-easy-30-minute-recipe/