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Easy Creamy Butternut Squash Soup with Sage Recipe

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This creamy butternut squash soup with sage is a quick and easy recipe that comes together in under an hour. Roasted squash and a secret potato create a silky, dairy-free texture, while crispy fried sage adds the perfect crunch.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium Yukon Gold potato, peeled and cubed
  • 4 cups vegetable broth, low-sodium
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 15–20 fresh sage leaves
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream or coconut cream (optional, for garnish)
  • Toasted pumpkin seeds (optional, for garnish)
  • A pinch of red pepper flakes (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: peel, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Spread the cubed squash on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with a pinch of salt and pepper. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
  4. While the squash roasts, heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
  5. Stir in the minced garlic and cubed potato. Cook for 2 minutes until fragrant.
  6. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the potato is fork-tender.
  7. Add the roasted squash to the pot. Stir and let simmer for another 5 minutes.
  8. Remove from heat. Using an immersion blender, puree the soup until completely smooth. (If using a regular blender, let cool for 10 minutes first and blend in batches.)
  9. Season with salt and pepper to taste.
  10. In a small skillet, melt the butter over medium heat. Add the sage leaves in a single layer and cook for 30-45 seconds per side until crispy. Transfer to a paper towel-lined plate.
  11. Ladle the soup into bowls. Crumble the crispy sage leaves on top, drizzle with cream, and add pumpkin seeds or red pepper flakes if desired. Serve immediately.

Notes

Roasting the squash is key for flavor. The potato adds creaminess without dairy. Watch the sage carefully when frying—it burns quickly. For a vegan version, use coconut oil instead of butter and coconut cream instead of heavy cream. The soup thickens as it cools; add more broth to thin if needed.

Nutrition

Keywords: butternut squash soup, creamy soup, sage, fall recipe, easy soup, vegetarian soup, gluten-free soup

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