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
Scale
- 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.