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Cozy One-Pot Butternut Squash and Sage Soup – Easy Fall Recipe

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This creamy, savory butternut squash soup is made in one pot with simple ingredients like fresh sage and garlic. It’s a comforting fall recipe that even squash skeptics will love.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 10–12 large fresh sage leaves, plus more for garnish
  • 4 cups (960 ml) vegetable or chicken broth (low-sodium recommended)
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 2 tablespoons butter or olive oil
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Optional garnishes: toasted pumpkin seeds, extra cream or coconut milk, crispy fried sage leaves, crusty bread

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into roughly 1-inch cubes (about 6 cups).
  2. Sauté the aromatics: In a large pot or Dutch oven over medium heat, melt the butter or heat the olive oil. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and fresh sage leaves. Cook for another 2-3 minutes until fragrant.
  3. Add the squash and broth: Add the cubed squash to the pot and stir to coat. Pour in the broth. The liquid should just about cover the squash; add a splash more if needed. Bring to a boil, then reduce heat to low and cover.
  4. Simmer until tender: Let the soup simmer gently for 20-25 minutes, until the squash is fork-tender.
  5. Blend until silky: Remove from heat. Use an immersion blender to blend until smooth. Alternatively, let cool slightly and blend in batches in a regular blender, filling no more than halfway and venting the lid.
  6. Finish with cream and season: Stir in the heavy cream or coconut milk. Return to low heat and warm through for 2-3 minutes (do not boil). Season with salt and pepper to taste.
  7. Garnish and serve: Ladle into bowls and top with desired garnishes. Serve immediately with crusty bread or a side salad.

Notes

For a vegan version, use olive oil and full-fat coconut milk. For a thicker soup, use less broth or simmer uncovered longer. The soup thickens as it cools and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, one-pot soup, fall soup, sage soup, creamy soup, easy soup recipe

Find it online: https://cookluma.com/cozy-one-pot-butternut-squash-and-sage-soup-easy-fall-recipe/