Description
A velvety, rich, and energizing whole-food soup that combines roasted or boiled butternut squash with fresh sage and heavy cream for a comforting, nutrient-dense meal.
Ingredients
Scale
- 8 cups butternut squash cubes (approx. 2 kg)
- 3 tbsp unsalted butter (divided)
- 1/4 cup fresh sage leaves (15 g)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tbsp extra virgin olive oil
- 1/4 tsp nutmeg
- Salt and black pepper to taste
Instructions
- Dice the onion and mince the garlic. Rinse and pat dry the sage leaves.
- Heat olive oil and 1 tablespoon of butter in a large Dutch oven or stockpot over medium heat.
- Sauté the onion for 5-7 minutes until translucent and soft. Add garlic and cook for 1 minute until fragrant.
- Add the butternut squash cubes to the pot and stir to coat. Pour in the broth, ensuring the liquid barely covers the squash.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until the squash is tender.
- Remove from heat and blend the soup using an immersion blender or countertop blender until completely smooth.
- In a small skillet, heat the remaining 2 tablespoons of butter over medium heat. Fry the sage leaves for 1-2 minutes until crisp and dark green. Remove and drain on paper towels.
- Stir the heavy cream and nutmeg into the blended soup. Warm over low heat for 2-3 minutes without boiling.
- Season with salt and pepper to taste. Serve hot, garnished with the fried sage leaves.
Notes
For deeper flavor, roast the squash cubes at 400°F (200°C) for 30 minutes before adding to the pot. If the soup is too thick, add more broth or water. If too thin, simmer uncovered to reduce. For a dairy-free version, swap butter for olive oil and cream for coconut milk or blended cashews.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, sage soup, creamy soup, fall recipes, gluten-free soup, whole food fuel, comfort food, vegetarian soup