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Easy Creamy Butternut Squash Soup with Toasted Sage

creamy butternut squash soup with toasted sage - featured image
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A quick and creamy butternut squash soup with toasted sage butter that comes together in 30 minutes. Made with simple ingredients, this comforting soup is perfect for busy weeknights and tastes like it simmered for hours.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled and cubed (about 4 cups)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, smashed
  • 4 cups (32 ounces) vegetable broth (low-sodium preferred)
  • 3 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • Optional: ¼ cup heavy cream or coconut milk
  • Optional garnish: toasted pumpkin seeds, balsamic glaze, Greek yogurt

Instructions

  1. Prep the squash: Microwave the whole butternut squash for 2-3 minutes to soften the skin. Let cool slightly, then peel with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cube into 1-inch pieces (about 4 cups).
  2. Sauté the aromatics: In a large pot or Dutch oven over medium heat, melt 1 tablespoon of the butter. Add the chopped onion and cook, stirring occasionally, until translucent and starting to brown at the edges, about 4 minutes. Add the smashed garlic and cook for 30 seconds until fragrant.
  3. Cook the squash: Add the cubed squash, 1 teaspoon salt, and ½ teaspoon black pepper to the pot. Stir to coat. Pour in the vegetable broth (it should just cover the squash; add a splash of water if needed). Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes, until the squash is fork-tender.
  4. Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth and velvety. (Alternatively, let cool for 5 minutes, then blend in batches in a countertop blender, holding the lid with a towel.)
  5. Adjust consistency: If the soup is too thick, stir in additional broth or water, ¼ cup at a time, until desired consistency is reached. Taste and adjust salt and pepper. Stir in optional cream or coconut milk if using, and heat gently for 1 minute.
  6. Toast the sage: In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Once bubbling, add the sage leaves in a single layer. Cook for 30-60 seconds per side until the leaves darken and the butter turns golden and smells nutty. Transfer leaves to a paper towel-lined plate to crisp.
  7. Serve: Ladle the soup into bowls. Drizzle each bowl with a teaspoon of the browned sage butter and crumble a few toasted sage leaves on top. Add optional garnishes as desired. Serve hot with crusty bread or a green salad.

Notes

For a vegan version, use olive oil instead of butter and a high-quality vegetable broth. The soup can be made ahead and tastes even better the next day. To fix a bland soup, add a squeeze of lemon juice or a splash of apple cider vinegar at the end. For a thicker soup, simmer uncovered after blending for 5-10 minutes.

Nutrition

Keywords: butternut squash soup, creamy soup, sage butter, quick soup, weeknight dinner, fall soup, vegetarian soup, gluten-free soup

Find it online: https://sparklespoon.com/easy-creamy-butternut-squash-soup-with-toasted-sage/