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–+ servings
Butternut Squash Soup with Sage

Butternut Squash Soup with Sage

Warm up with a comforting bowl of Butternut Squash Soup with Sage. Easy to make, rich in flavor, and perfect for cozy meals. Try this creamy, aromatic soup today!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Butternut squash, peeled, seeded, and cubed
  • 1 Large onion, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Olive oil
  • 4 cups Vegetable broth (or chicken broth)
  • 1 tsp Dried sage (or 2 tsp fresh sage, chopped)
  • to taste Salt and pepper
  • 1/2 cup Heavy cream (optional) omit for vegan

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender
  • Parchment paper
  • Fine mesh sieve optional

Method
 

  1. Preheat your oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread it evenly on a baking sheet.
  2. Roast the squash for 25-30 minutes until golden and tender.
  3. While the squash roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  4. Once the squash is done, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring everything to a simmer. Let it cook for 10 minutes to meld the flavors.
  5. Use an immersion blender to puree the soup until smooth. If using a regular blender, transfer the mixture in batches.
  6. Stir in the dried sage and season with salt and pepper to taste. If desired, swirl in some heavy cream. Taste and adjust the seasoning as needed.
  7. Ladle the soup into bowls and garnish with a sprinkle of fresh sage leaves.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 25mgCalcium: 6mgIron: 8mg

Notes

Don’t skip roasting the squash; it adds depth to the flavor. Use fresh sage if possible as it makes a big difference. If the soup is too thick, thin it out with a bit more broth or water. For a hint of sweetness, toss the squash cubes with a teaspoon of maple syrup before roasting. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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