Description
This Silky Butternut Squash Soup is smooth, creamy, and perfectly balanced with warm flavors. Topped with crispy sage leaves, it’s a comforting and elegant fall favorite.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/2 cup heavy cream or coconut milk
- 10–12 fresh sage leaves
- Optional: toasted pumpkin seeds for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add cubed butternut squash, broth, salt, pepper, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 20–25 minutes until squash is tender.
- Blend the soup until silky smooth using an immersion blender or in batches with a countertop blender.
- Stir in cream or coconut milk. Heat gently.
- In a small skillet, fry sage leaves in a little oil until crisp. Drain on paper towels.
- Serve the soup hot, garnished with crispy sage leaves and optional pumpkin seeds.
Notes
Frying the sage leaves adds a fragrant and crunchy topping. Roasting the squash before cooking can further enhance the soup’s sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: silky butternut squash soup, crispy sage soup, creamy fall soup, elegant autumn soup