Butternut squash soup with sage is like a warm hug in a bowl, with flavors that dance on your taste buds. The creamy texture, combined with the earthy notes of sage, creates an aromatic experience that makes you feel all cozy inside. cozy chickpea soup.
Picture this: it’s a chilly autumn evening, and the leaves are falling faster than my motivation to exercise. You decide to whip up some butternut squash soup with sage. spicy corn chowder The kitchen fills with a savory aroma that draws everyone in, and suddenly, all is right in the world again. chipotle chicken chowder. For more inspiration, check out this Mexican Corn Chicken Soup recipe.
Why You'll Love This Recipe
- This butternut squash soup with sage is effortless to prepare, making weeknight dinners a breeze
- Its rich flavor profile balances sweetness and earthiness perfectly
- The vibrant orange hue adds visual appeal that brightens any table
- Versatile enough for cozy nights or elegant gatherings, this soup fits every occasion beautifully
I once served this butternut squash soup at a dinner party, and my aunt claimed it was “better than therapy.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Choose a firm squash with smooth skin; it’s the star of our show.
- Fresh Sage: Fresh sage brings an aromatic depth; don’t skimp on this magical herb.
- Onion: A medium onion will add sweetness and flavor; chop it finely for even cooking.
- Garlic: Use fresh cloves for the best flavor; roasted garlic can add a delightful twist.
- Vegetable Broth: Opt for low-sodium broth to control saltiness while still packing in flavor.
- Coconut Milk or Cream: Adds richness; choose coconut milk for a dairy-free option or heavy cream for indulgence.
- Olive Oil: Essential for sautéing; use extra virgin olive oil for its fruity notes.
- Salt and Pepper: Essential seasonings; adjust to taste as you blend your masterpiece.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by peeling and dicing the butternut squash into small cubes. Chop your onion and mince the garlic so everything is ready when you need it.
Sauté Aromatics: In a large pot, heat olive oil over medium heat until shimmering. Add chopped onion, cooking until translucent and fragrant—about 5 minutes—then stir in minced garlic for another minute.
Add Butternut Squash and Broth: Toss in your diced butternut squash along with vegetable broth. Ensure everything is submerged and bring it to a gentle boil before reducing the heat to simmer.
Simmer Until Tender: Let everything simmer gently for about 20-25 minutes until the squash becomes tender. The kitchen will start smelling divine—this is normal!
Blend It Smoothly: Remove from heat and let cool slightly before blending. Use an immersion blender or transfer to a regular blender until smooth and creamy—careful not to burn yourself!
Finish With Coconut Milk and Sage: Return your blended soup to low heat, stirring in coconut milk or cream along with finely chopped fresh sage. Season with salt and pepper to taste, letting those flavors meld together beautifully.
And there you have it! A comforting bowl of butternut squash soup with sage that’s perfect for chilly evenings or impressing guests at dinner parties. Enjoy every spoonful! For more inspiration, check out this Sausage and Vegetable Soup recipe.
You Must Know
- Mastering this Butternut Squash Soup with Sage is a game changer for cozy nights
- The rich flavors and creamy texture create a comforting bowl of happiness, perfect for chilly evenings or a quick lunch
- A sprinkle of sage elevates it from basic to breathtaking!
Perfecting the Cooking Process
Start by roasting the butternut squash first to enhance its sweetness, then sauté onions and garlic for a flavor boost before blending everything together for that velvety texture.
Add Your Touch
Feel free to substitute coconut milk for cream if you’re after a dairy-free twist, or add some chili flakes for an unexpected kick that’ll warm your soul.
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through.
Chef's Helpful Tips
- Use fresh sage for an aromatic punch that dried herbs can’t match
- Blend the soup until completely smooth for that luxurious mouthfeel
- Adding a hint of nutmeg can elevate flavors and bring warmth to each spoonful
Cooking this Butternut Squash Soup with Sage brings back memories of my friend’s cozy dinner parties; the smell alone would have guests lining up for seconds!
FAQ
Can I use frozen butternut squash?
Absolutely! Just thaw it before cooking to ensure even blending and flavor absorption.
What can I pair with this soup?
This soup pairs beautifully with crusty bread or a fresh salad to balance flavors. pumpkin bread pairing.
How can I make it spicier?
Add cayenne pepper or diced jalapeños during cooking for an added kick that surprises your taste buds.
Butternut Squash Soup with Sage
- Total Time: 45 minutes
- Yield: Serves 4
Description
Butternut squash soup with sage is the ultimate comfort food, offering a creamy and aromatic experience that warms both heart and soul. Perfect for chilly evenings, this easy-to-make soup combines the natural sweetness of butternut squash with the earthy notes of fresh sage, creating a dish that delights the senses. Ideal for weeknight dinners or elegant gatherings, every bowl promises rich flavor and visual appeal.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup vegetable broth (low-sodium)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup coconut milk or heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, finely chopped
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and dicing the butternut squash, chopping the onion, and mincing the garlic.
- In a large pot over medium heat, add olive oil until shimmering. Sauté chopped onion until translucent (about 5 minutes), then stir in minced garlic for an additional minute.
- Add diced butternut squash and vegetable broth to the pot. Bring to a gentle boil before reducing heat to simmer for 20-25 minutes until tender.
- Remove from heat and let cool slightly before blending until smooth using an immersion blender or standard blender.
- Return blended soup to low heat; stir in coconut milk or cream along with fresh sage. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Roasting the butternut squash before adding it to the soup enhances its sweetness. Substitute coconut milk for cream for a dairy-free version or add chili flakes for a spicy twist.