Description
This Creamy Butternut Squash Soup with a Hint of Sage offers a smooth, velvety texture paired with cozy fall flavors. Sweet butternut squash harmonizes with aromatic sage, onion, and garlic to create a comforting starter or light meal that warms the soul.
Ingredients
Main Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp dried sage
- 1/2 tsp ground nutmeg
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
Garnish
- Fresh sage leaves, for garnish
- Pumpkin seeds, optional, for garnish
Instructions
- Heat fats: Heat the olive oil and butter in a large pot over medium heat to start building flavor for the soup base.
- Sauté onion: Add the chopped onion and cook for 4–5 minutes until softened and translucent, creating a fragrant foundation.
- Add garlic and sage: Stir in the minced garlic and dried sage; cook about 30 seconds to release their aroma without burning.
- Combine main ingredients: Add the cubed butternut squash, broth, ground nutmeg, salt, and black pepper to the pot.
- Simmer soup: Bring the mixture to a boil, then lower heat and simmer uncovered for 20–25 minutes until the squash is very tender and easily pierced.
- Puree soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer soup in batches to a blender and blend until smooth, then return to the pot.
- Add cream and finish simmering: Stir in the heavy cream and gently simmer for 2–3 minutes more to combine flavors. Avoid boiling to prevent cream from curdling.
- Adjust seasoning and serve: Taste the soup and adjust salt or pepper as needed. Ladle into bowls and garnish with fresh sage leaves and optional pumpkin seeds. Serve warm.
Notes
- For a lighter version, substitute half-and-half or whole milk in place of heavy cream.
- Add a pinch of cayenne pepper for a subtle spicy kick if desired.
- Roasting the butternut squash before cooking enhances its sweetness and depth of flavor.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Appetizer
- Method: Stovetop
- Cuisine: American
