Go Back
To make this delightful soup, start with key ingredients that bring warmth and flavor. Here’s what you need: - 1 medium butternut squash, peeled and cubed - 1 large onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer soup) - 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage) - ½ teaspoon nutmeg - Salt and pepper to taste These ingredients blend beautifully, creating a creamy and savory soup. The butternut squash adds a sweet touch, while the sage brings a herby punch. You can boost the flavor of your broth with a few optional ingredients. Consider adding: - A splash of white wine for depth - A bay leaf for extra aroma - A pinch of chili flakes for a hint of heat These additions can elevate your soup, making it even more satisfying. Garnishes add a beautiful finish to your soup and enhance the taste. Here are some great options: - Toasted pumpkin seeds for crunch - A drizzle of olive oil for richness - Extra sage leaves for freshness Garnishing your soup not only makes it look pretty but also adds layers of flavor. Enjoy experimenting with these ideas to find your perfect bowl! Start by peeling and cubing the butternut squash. A sharp knife makes this easy. Next, chop the onion and mince the garlic. Heat two tablespoons of olive oil in a large pot over medium heat. When the oil is warm, add the chopped onion. Sauté the onion for about 5 to 7 minutes until it turns soft and transparent. This step adds a nice base flavor to the soup. Now, stir in the minced garlic and chopped sage. Cook this mixture for another 1 to 2 minutes. The garlic and sage will smell great as they cook. This is the smell that warms the heart! Add the cubed butternut squash to the pot and stir well. Let it cook for about 5 minutes. This slight caramelization brings out the sweet flavor of the squash. Next, pour in 4 cups of vegetable broth. Bring the soup to a simmer. Cover the pot and cook for 20 to 25 minutes. The squash must become tender for the best texture. Once the squash is soft, use an immersion blender to puree the soup until smooth. If you do not have one, carefully transfer the soup in batches to a regular blender. After blending, return the smooth soup to the pot. Stir in 1 cup of coconut milk or heavy cream for richness. Add ½ teaspoon of nutmeg and season with salt and pepper. Finally, heat the soup on low for another 5 minutes to blend the flavors. Serve the soup hot and enjoy the cozy flavors! Cutting butternut squash can be tricky. Start by using a sharp knife. Slice off both ends to create a flat surface. This helps keep the squash stable. Next, stand it upright and slice it in half lengthwise. Scoop out the seeds with a spoon. Finally, peel the skin with a vegetable peeler and cube the flesh. For safety, make sure to keep your fingers clear of the blade. To make your soup creamy, choose high-quality coconut milk or heavy cream. When blending, ensure the soup is very hot. This helps create a smooth texture. An immersion blender works best. If using a countertop blender, blend in small batches. This prevents spills and makes blending easier. For extra creaminess, add more coconut milk or cream after blending. If you need to make swaps, consider these tips. Use vegetable broth for a vegan option. For a nut-free soup, stick with coconut milk or use oat milk. If you want to avoid cream, try pureed white beans for a creamy texture. You can also omit nutmeg if you dislike its flavor. Always adjust salt and pepper to fit your taste. {{image_2}} You can easily make this soup dairy-free and vegan. Instead of using heavy cream, stick to coconut milk. Coconut milk adds creaminess without dairy. It also gives the soup a slight sweetness. This option keeps the soup rich and smooth. Just make sure to use vegetable broth, not chicken broth. If you want to add protein, consider chicken or lentils. For chicken, cook pieces in the pot before adding the onion. This gives you a savory base. Shred the chicken and stir it back in at the end. If you prefer lentils, add them with the broth. Use about one cup of cooked lentils. They will soak up the flavors and make the soup hearty. To give your soup a kick, try adding spices. A pinch of cayenne pepper adds heat. You can also use smoked paprika for a smoky flavor. If you like fresh herbs, add a bit of thyme or rosemary. These herbs pair well with sage and enhance the taste. Consider adding a splash of lime juice for some zest. This brightens the flavors and makes the soup pop. After making your butternut squash sage soup, let it cool. Once cooled, transfer it to an airtight container. Store it in the fridge. Your soup will stay fresh for up to five days. Remember to label the container with the date. This way, you know when to eat it. Freezing your soup is a great idea for later meals. Allow it to cool completely. Pour the soup into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. You can freeze the soup for up to three months. When ready to eat, defrost it overnight in the fridge. To reheat your butternut squash soup, use a pot over low heat. Stir it often to avoid sticking. If the soup seems thick, add a splash of broth or water. This helps return its smooth texture. You can also reheat it in the microwave. Use a microwave-safe bowl and heat in short bursts, stirring in between. Enjoy your warm and tasty soup! To make butternut squash soup thicker, you have a few options. First, you can add more squash. Use an extra half or whole squash to boost thickness. You can also blend less of the soup. If you like some chunks, blend only half and leave the rest. Another way is to add a starch. Try a little cornstarch or potato. Mix it with a bit of water before adding it to the soup. This will give it a nice creamy texture. Yes, you can use frozen butternut squash in this recipe. It saves time since it is already peeled and cubed. Just add the frozen squash directly into the pot when you would add fresh squash. There is no need to thaw it first. The cooking time may be a bit longer, so check for tenderness before blending. Using frozen squash will still give you a tasty soup. Butternut squash is packed with vitamins and minerals. It is rich in vitamin A, which is good for your eyes. It also has fiber, which helps your digestion. Sage adds flavor and has health perks, too. It may help with digestion and boost your mood. Both ingredients can support your immune system. Enjoying this soup can be a great way to stay healthy! You now have all the tools to make a tasty butternut squash sage soup. We covered the key ingredients, step-by-step cooking methods, and tips for great results. You can try different variations, like making it dairy-free or spicy. Proper storage tips help keep it fresh for later. Enjoy cooking this warm, comforting dish, and share it with friends and family. A bowl of this soup is not just food, it’s a way to bring joy to your table.

Butternut Squash Sage Soup

Warm up your autumn days with this delicious butternut bliss sage soup! This creamy, comforting dish features a blend of butternut squash, fresh sage, and coconut milk for a rich flavor that’s easy to make. Perfect for weeknight dinners or cozy gatherings, this recipe is a true crowd-pleaser. Click through to discover how to create this delightful soup that will surely become a seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed

1 large onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer soup)

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

½ teaspoon nutmeg

Salt and pepper to taste

Optional garnishes: toasted pumpkin seeds, a drizzle of olive oil, and extra sage leaves

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

    Stir in the minced garlic and chopped sage, cooking for an additional 1-2 minutes until fragrant.

      Add the cubed butternut squash to the pot and stir well. Cook for about 5 minutes, allowing the squash to slightly caramelize.

        Pour in the vegetable broth and bring to a simmer. Cover and cook for 20-25 minutes, until the squash is tender.

          Once cooked, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, transfer the soup in batches to a countertop blender.

            Return the smooth soup to the pot and stir in the coconut milk (or heavy cream) and nutmeg. Season with salt and pepper to taste. Heat gently on low for an additional 5 minutes.

              Serve the soup hot, garnished with toasted pumpkin seeds and a drizzle of olive oil, if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4