Creamy Butternut Squash Soup with Sage
Warm up with this creamy butternut squash soup, infused with fragrant fresh sage and a touch of cream. Perfect as a cozy fall dinner, vegan-friendly with coconut milk, and ready in under an hour!
Ingredients:
1 medium butternut squash (about 1.2 kg / 2.6 lb), peeled, seeded, and cubed
2 tbsp olive oil (30 ml / 1 fl oz)
1 medium onion, chopped (150 g / 5.3 oz)
2 garlic cloves, minced (6 g / 0.2 oz)
4 cups vegetable broth (1 liter / 34 fl oz)
1/2 cup heavy cream (120 ml / 4 fl oz) or coconut milk for dairy-free butternut squash soup
6–8 fresh sage leaves (about 2 g / 0.07 oz)
Salt and black pepper, to taste
Optional: roasted pumpkin seeds for garnish
Directions:
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
Add the cubed butternut squash, fresh sage leaves, salt, and pepper. Cook for 3–4 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until the squash is tender.
Remove sage leaves and blend the soup until smooth using a hand blender or countertop blender.
Stir in cream or coconut milk for a rich and creamy butternut squash soup. Adjust seasoning as needed.
Serve hot, garnished with roasted pumpkin seeds if desired.
Recipe Info
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~220 kcal per serving
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