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Cozy One-Pot Butternut Squash and Sage Soup

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This rich and creamy butternut squash soup is made with roasted squash, browned butter, and crispy sage. It’s a one-pot wonder that’s perfect for fall evenings and even converts squash skeptics.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 3–4 cups)
  • 1 large yellow onion, chopped
  • 3–4 garlic cloves, minced
  • 10–12 fresh sage leaves
  • 3 tablespoons unsalted butter
  • 4 cups vegetable broth
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more for garnish
  • 1 tablespoon maple syrup (optional)
  • ¼ cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cube it into 1-inch pieces.
  2. Toss the cubed squash with 1 tablespoon of olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and fork-tender.
  3. While the squash roasts, melt the butter in a large pot or Dutch oven over medium heat. Add the fresh sage leaves and cook for 2-3 minutes until the butter turns golden brown and smells nutty, and the sage leaves are crispy. Remove the sage leaves with a slotted spoon and set aside.
  4. In the remaining brown butter, add the chopped onion and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  5. Add the roasted squash, vegetable broth, salt, and pepper to the pot. Stir, scraping up any browned bits. Bring to a gentle simmer and cook for 10 minutes.
  6. Remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, let the soup cool slightly, then blend in batches in a regular blender.
  7. Taste and adjust seasoning. Add the optional maple syrup if needed. Stir in the optional cream or coconut milk if using.
  8. Ladle into bowls and garnish with the reserved crispy sage leaves and a crack of black pepper. Serve hot.

Notes

Roasting the squash is key for flavor—don’t skip it. Watch the brown butter carefully as it can burn quickly. The soup tastes even better the next day. For a vegan version, use olive oil instead of butter and coconut milk instead of cream.

Nutrition

Keywords: butternut squash soup, sage soup, one-pot soup, fall soup, creamy soup, vegetarian soup, gluten-free soup

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