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Butternut squash soup with crispy sage is my answer to chilly nights when I am craving something soul-warming and light. This creamy soup skips heavy cream but thanks to a blend of roasted squash and a delicate touch of fried sage it never feels short on flavor. The top secret is those buttery crispy sage leaves that bring a crunchy contrast to every spoonful.
The first time I made this I remember frying the sage and thinking there was no way something so simple could be so good but it absolutely blew me away. Now I keep a bundle of sage on hand just for topping soups like this.
Ingredients
- Butternut squash: choose one that feels heavy for its size to get the sweetest flavor
- Yellow onion: forms the savory base and brings hidden depth
- Garlic: use fresh for the most punch a little goes a long way
- Vegetable broth: always go for low sodium if you want to control saltiness
- Olive oil: extra virgin tastes best and gives subtle fruitiness
- Salt and black pepper: start with a pinch and taste as you go
- Butter: for the garnish unsalted lets you control the seasoning
- Fresh sage leaves: pick fresh firm leaves for a brighter flavor
Step-by-Step Instructions
- Prep the Vegetables:
- Peel and cube your butternut squash and chop your onion. Mince the garlic so it disappears into the soup. Prepping everything ahead speeds up the cooking and lets the flavors blend evenly.
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook stirring now and then until soft and translucent. This step builds up sweet and savory notes. Add the minced garlic and cook just until it smells fragrant about one minute.
- Simmer with Broth:
- Add the cubed butternut squash to the pot along with the vegetable broth. Sprinkle in salt and black pepper. Turn up the heat bring everything to a boil then reduce to a simmer. Let it bubble gently for twenty to twenty five minutes until the squash is fork tender and almost falling apart.
- Blend Until Silky:
- Turn off the heat. Working in batches if you need transfer the soup to a blender or use an immersion blender right in the pot. Blend until the soup is fully smooth and creamy. For a finer texture blend an extra minute or two.
- Fry the Sage Garnish:
- Melt the butter in a small skillet over medium heat. Slide in your sage leaves. Fry for a minute or two until the leaves are crisp and dark green but not brown. Remove them quickly and let drain on a paper towel.
- Serve and Garnish:
- Ladle the hot soup into bowls then scatter crispy sage leaves on top. The contrast in texture and herby aroma brings the whole thing to life.
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My favorite part is the crispy sage I often sneak a leaf or two straight from the pan as a snack. The way it perfumes the kitchen reminds me of Thanksgiving with my grandmother whose garden always had more sage than anything else.
Storage Tips
This soup keeps well for up to four days in the refrigerator. Let it cool fully before transferring to airtight containers. To freeze pour into freezer-friendly containers leaving half an inch of space and store for up to two months. Reheat gently over medium low heat and stir well to bring back its creamy texture.
Ingredient Substitutions
If you cannot find butternut squash you can use peeled pumpkin or kabocha with great results. For a deeper flavor swap regular onion for sweet onion or toss in a carrot with the squash. For vegan friends fry the sage in olive oil or vegan butter which still gets super crispy.
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Serving Suggestions
Butternut squash soup is perfect with a hunk of crusty bread or warm pita. Sometimes I float a swirl of coconut milk or a shake of pumpkin seeds on top. For a more filling meal add cooked white beans while blending or pair with a crunchy fall salad.
Cultural and Historical Notes
Butternut squash soup pops up in many cuisines from American fall tables to French potages. The crispy sage is a nod to Italian brown butter and sage sauces which are famous for pairing with autumn vegetables. This recipe brings together classic autumn flavors in a simple modern way.
Common Questions
- → How can I make the soup extra creamy without dairy?
Blend the cooked squash thoroughly until smooth; the natural starches provide a creamy consistency without cream.
- → Can I use dried sage instead of fresh?
Fresh sage is ideal for the crispy garnish, but dried sage can be added to the soup for flavor if needed.
- → What can I serve alongside this soup?
Crusty bread, a green salad, or a grilled cheese sandwich pair well with this comforting bowl.
- → How do I achieve crispy sage leaves?
Fry fresh sage leaves in hot butter for 1-2 minutes until crisp, then drain on paper towels before serving.
- → Can I make the soup ahead of time?
Yes, prepare the soup in advance and store it refrigerated; add the crispy sage garnish just before serving.