Butternut Squash Soup with Sage
A velvety smooth soup featuring sweet roasted butternut squash and earthy sage. This comforting fall classic balances natural sweetness with savory herbs for a warming meal that's both elegant and satisfying.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed (about 2 lbs)
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 8 fresh sage leaves, chopped
- 1/2 tsp dried thyme
- 4 cups vegetable broth
- 1 sweet apple (e.g., Gala, Fuji), peeled, cored, and chopped
- 1/2 cup heavy cream (optional, omit for vegan version)
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/8 tsp nutmeg, freshly grated
- 1/4 cup pepitas (pumpkin seeds), toasted, for garnish
- 8 fried sage leaves (for garnish)
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped yellow onion and 2 chopped carrots and cook until softened, about 5 minutes.
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2
Add 3 minced garlic cloves, half of the 8 chopped fresh sage leaves, and 1/2 tsp dried thyme. Cook until fragrant, about 1 minute.
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3
Add 1 large peeled, seeded, and cubed (about 2 lbs) butternut squash and 1 peeled, cored, and chopped sweet apple (e.g., Gala, Fuji) to the pot and stir to combine.
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4
Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to simmer, cover, and cook until squash is very tender, about 20-25 minutes.
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5
Remove from heat and let cool slightly. Using an immersion blender, carefully blend the soup until completely smooth. Alternatively, transfer in batches to a blender, being careful with the hot liquid.
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6
Return the soup to the pot if using a traditional blender. Stir in 1/2 cup heavy cream (optional, omit for vegan version) (if using), 1 tbsp maple syrup, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg.
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7
Warm over low heat until heated through. Taste and adjust seasonings as needed.
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8
For garnish: Heat 1 tablespoon of olive oil in a small pan. Add the remaining sage leaves and fry for about 5 seconds until crisp. Remove and drain on paper towels.
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9
Ladle the soup into bowls. Garnish each serving with 8 fried sage leaves (for garnish) and a sprinkle of 1/4 cup toasted, for garnish pepitas (pumpkin seeds).