Hey there! If there’s one dish that feels like a warm hug on a chilly day, it’s a bowl of butternut squash soup. This version, infused with earthy sage and a touch of creaminess, is everything you crave when fall rolls around. It’s simple, elegant, and tastes like comfort in a bowl. Let me show you how to whip this up effortlessly!
If you’re looking for a spoonful of coziness, this butternut squash soup is your answer!
Why You’ll Love This Recipe
- Seasonal Simplicity: Showcases the sweet, nutty flavor of fresh butternut squash.
- Minimal Ingredients: No fancy pantry items here—this soup is all about wholesome basics.
- Versatile: Easily adaptable for vegan, dairy-free, or even spiced-up versions.
- Easy Enough for Weeknights: On the table in under an hour, with most of that being hands-off. Yes, please!
Ingredients Breakdown
- Butternut Squash: The star of the show. Look for one with a firm feel and matte skin—you’ll need about 2 pounds peeled and cubed.
- Onion: Adds depth and sweetness as it cooks. A yellow onion will do just fine.
- Garlic: Because what’s soup without garlic? Three cloves give just the right amount of warmth.
- Fresh Sage: This aromatic herb is the secret ingredient! It adds a subtle earthiness that makes the soup special.
- Vegetable Broth: Forms the base of the soup. Use a low-sodium broth so you can control the seasoning.
- Heavy Cream: (Optional) Adds a luscious finish to the soup. Substitute with coconut cream for a dairy-free option.
- Olive Oil: For roasting and sautéing—it enhances flavor and brings it all together.
- Salt & Pepper: Essential for bringing out all the cozy, delicious flavors.
Step-by-Step Instructions
Let’s get cooking! You’ll be amazed by how simple this recipe is:
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, a sprinkle of salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, toss in the minced garlic and sage leaves, cooking for an additional minute until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer the soup to a blender in batches—just be cautious with hot liquids!)
- If desired, stir in a splash of heavy cream and adjust the seasoning with more salt and pepper to taste.
- Ladle the soup into bowls, garnish with a drizzle of olive oil or a dollop of cream, and maybe a few extra fried sage leaves if you’re feeling fancy!
Chef’s Tips and Tricks
- Roasting is Key: Roasting the butternut squash deepens its natural sweetness and adds a slight caramelized edge.
- Smooth Soup Hack: If you want extra velvety soup, strain it through a fine-mesh sieve after blending.
- Sage Substitute: If you can’t find fresh sage, feel free to use dried sage—just use 1 teaspoon instead of fresh leaves.
Recipe Variations and Serving Suggestions
- Spiced-Up Version: Add a pinch of cayenne or a swirl of harissa for heat lovers.
- Vegan: Skip the cream and use coconut cream or a splash of almond milk instead.
- Pair It: This soup pairs beautifully with a slice of crusty bread, a side of grilled cheese, or even a simple fall salad with apple slices and walnuts.
FAQs
- Can I make this ahead? Absolutely! The soup keeps in the fridge for 3-4 days and reheats beautifully.
- Can I freeze it? Yes! Freeze it in an airtight container for up to 3 months. Just leave out the cream until reheating.
- What if I don’t have an immersion blender? No problem! A countertop blender works just as well—just be sure to let the soup cool slightly before blending to avoid splatters.
Printable Recipe
For easy reference, here’s the simple breakdown:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4-6
Ingredients:
- 2 lbs butternut squash, peeled and cubed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 6-8 fresh sage leaves
- 4 cups vegetable broth
- 1/4 cup heavy cream (optional)
- Olive oil
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, and roast for 25-30 minutes.
- Sauté onion in olive oil, add garlic and sage, then stir in squash and broth. Simmer for 10 minutes.
- Blend the soup until smooth, stir in optional cream, and season to taste. Serve warm with desired garnishes!
There you have it—a bowl of velvety butternut squash soup that’s as satisfying as it is simple. I can’t wait to hear how it turns out for you! Be sure to leave a comment below or snap a pic and share it on Instagram with the hashtag #TheKitchensAid. Let’s get cozy and cook together!
