Butternut Squash Soup with Sage

Name: Butternut Squash Soup with Sage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
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)

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.

55 minEasyServes 6220 cal/serving

AmericanSoupStovetopVegetarianLow CarbGluten-FreeLow-SodiumAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
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.
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.
7

Warm over low heat until heated through. Taste and adjust seasonings as needed.
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.
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).

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Questions

How long does Butternut Squash Soup with Sage take?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 4 (25 minutes): "Reduce heat to simmer, cover, and cook until squash is very tender, about 20-25 minutes."

How do I know when Butternut Squash Soup with Sage is done?

Go by the cues in the method rather than the clock. Step 4: cook until squash is very tender. Step 7: cook until heated through.

What equipment do I need for Butternut Squash Soup with Sage?

Beyond a knife and a board, the method uses an immersion blender (step 5) and a blender (step 5). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for maple syrup in Butternut Squash Soup with Sage?

The entry for Butternut Squash Soup with Sage calls for 1 tbsp maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Butternut Squash Soup with Sage gluten-free?

Yes. As written, nothing in the ingredient list for Butternut Squash Soup with Sage is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Butternut Squash Soup with Sage?

One serving (the recipe makes 6) is about 220 calories, with 0 g protein, 4 g carbohydrate and 22 g fat, plus 4 g fiber and 56 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Butternut Squash Soup with Sage ahead?

Yes, it takes well to being made ahead. Refrigerate Butternut Squash Soup with Sage for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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