Butternut Squash Soup Sage (Printable)

Velvety blend of butternut squash with fresh sage, ideal for cozy, flavorful beginnings.

# What You Need:

01 - 1 large butternut squash (2.6 lbs), peeled, seeded, and cubed

02 - 1 medium yellow onion, chopped

03 - 2 cloves garlic, minced

04 - 1 medium carrot, chopped

05 - 1 celery stalk, chopped

06 - 4 cups vegetable broth

07 - 3/4 cup whole milk or unsweetened plant-based milk (optional)

08 - 2 tablespoons olive oil

09 - 8 fresh sage leaves, chopped (plus extra for garnish)

10 - 1/4 teaspoon ground nutmeg

11 - Salt and freshly ground black pepper, to taste

12 - 2 tablespoons crème fraîche or Greek yogurt (optional, for garnish)

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery; sauté for 5 minutes until softened.

02 - Stir in minced garlic and chopped sage leaves; cook for 1 minute until fragrant.

03 - Add cubed butternut squash, ground nutmeg, salt, and pepper; sauté for 2 minutes.

04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until squash is tender.

05 - Remove from heat and blend soup using an immersion blender or in batches with a countertop blender until smooth.

06 - Stir in milk if using, then gently reheat. Adjust seasoning with salt and pepper as needed.

07 - Ladle soup into bowls and garnish with a swirl of crème fraîche or yogurt and extra sage leaves if desired.

01 -

This soup feels like a secret comfort food that’s both elegant and simple to make
The natural sweetness of the squash paired with earthy sage creates a perfect balance that became an instant favorite

02 -

Roasting the butternut squash before adding to the soup adds a caramelized depth that transforms the flavor
Using fresh sage instead of dried significantly brightens the aroma and taste

03 -

Patience is key—low and slow simmering brings out the best texture and flavor
A quick sprinkle of toasted pumpkin seeds on top adds a delightful crunch and enhances presentation