Description
A silky, comforting one-pot soup made with butternut squash, sage, and cream. This beginner-proof recipe delivers restaurant-quality flavor with minimal effort and easy cleanup.
Ingredients
Scale
- 3 pounds butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- ½ cup heavy cream or half-and-half
- 10–12 fresh sage leaves
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Prep the squash by washing, peeling, and cutting the flesh into 1-inch cubes.
- Heat 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Add the cubed squash and pour in the broth until the squash is mostly submerged.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the squash is fork-tender.
- Remove from heat and blend the soup until smooth using an immersion blender or regular blender.
- Stir in the heavy cream and a pinch of nutmeg. Taste and season with salt and pepper as needed.
- In a small skillet, fry the sage leaves in butter or oil for 30-60 seconds per side until crispy.
- Ladle the soup into bowls and top with the crispy sage leaves.
Notes
For a deeper flavor, roast the squash cubes at 400°F for 25 minutes before simmering. If the soup is too thick, add more broth; if too thin, simmer longer. Sage burns quickly, so watch it closely while frying. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
Keywords: butternut squash soup, sage soup, one-pot recipe, easy dinner, vegetarian soup, fall recipes, comfort food