Butternut Squash Soup Crispy Sage (Printable Version)

Creamy butternut squash soup finished with crispy sage, comforting and full of autumnal flavor.

# The Ingredients You'll Need:

01 - 1 large butternut squash, peeled and cubed
02 - 1 yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 4 cups vegetable broth
05 - 1 tablespoon olive oil
06 - Salt and black pepper, to taste

→ For the garnish

07 - 1 tablespoon butter
08 - 10-15 fresh sage leaves

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Add the garlic and cook for 1 minute.
02 - Add the cubed butternut squash and vegetable broth to the pot. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is very tender.
03 - Carefully transfer the soup to a blender (in batches if needed) and blend until completely smooth.
04 - In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crispy.
05 - Serve the soup hot, garnished with the crispy sage leaves.

# Additional Tips::

01 -
  • Made with a handful of easy-to-find ingredients
  • Naturally creamy without any added cream
  • On the table in under forty minutes
  • A wonderful way to use seasonal squash
  • That sage topping is addictive and elevates every bowl
02 -
  • Vegetarian and easily vegan just swap butter for olive oil on the sage
  • Butternut squash is packed with vitamin A
  • Soup freezes beautifully for make-ahead lunches
03 -
  • Peeling butternut squash is easier if you microwave it for two to three minutes first
  • Always blend in batches and hold a kitchen towel over the blender lid for safety
  • Taste before serving and adjust salt and pepper at the very end
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