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Creamy Butternut Squash Soup with Sage: Easy 30-Minute Recipe

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This creamy butternut squash soup with sage is the result of an obsession to recreate a beloved bistro soup. It has a silky texture and earthy depth, with the key being browning the butter before adding the sage.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups)
  • Unsalted butter (3 tablespoons)
  • Fresh sage leaves (10-12 leaves)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (3 cloves)
  • Vegetable broth (3 cups)
  • Heavy cream (½ cup)
  • Salt and black pepper (to taste)
  • Pinch of nutmeg (optional but recommended)

Instructions

  1. Brown the butter and sage (5 minutes): Place your pot over medium heat and add the butter. Let it melt completely, then continue cooking, swirling occasionally, until it turns a golden amber color and smells nutty—about 3-4 minutes. Right when it reaches that perfect color, drop in the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Use a slotted spoon to remove the sage leaves and set them aside on a paper towel.
  2. Sauté the aromatics (5 minutes): Add the diced onion to the remaining browned butter and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
  3. Cook the squash (12-15 minutes): Add the cubed butternut squash to the pot along with the vegetable broth. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook until the squash is fork-tender—about 12-15 minutes.
  4. Blend until silky (2 minutes): Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
  5. Add the cream and season (2 minutes): Stir in the heavy cream, a pinch of nutmeg, salt, and pepper to taste. Return the pot to low heat and warm through for 1-2 minutes. Taste and adjust seasoning.
  6. Serve and garnish: Ladle the soup into bowls and top with the crispy sage leaves. For extra flair, drizzle a little cream on top or add a sprinkle of cracked black pepper. Serve immediately while hot.

Notes

Don’t rush the browning step. Cut your squash evenly. Season in layers. Let the soup rest before serving. Toast some pumpkin seeds for crunch.

Nutrition

Keywords: creamy butternut squash soup, butternut squash soup, sage, fall soup, easy soup recipe, 30-minute soup

Find it online: https://siennaspoon.com/creamy-butternut-squash-soup-with-sage-easy-30-minute-recipe/