Creamy Butternut Squash Sage Soup

This Butternut Squash Sage Soup delivers autumnal comfort in every spoonful, balancing sweet squash with earthy sage and a silky finish of cream. The cubed squash retains texture, while the aromatic sage lifts the broth, making it a perfect starter or light dinner.

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Ingredients

• 2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1 tablespoon fresh sage leaves, roughly torn
• 4 cups vegetable stock
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Step-by-Step Instructions

1. 1. Heat olive oil in a large pot over medium heat until shimmering.
2. 2. Add the cubed butternut squash, stirring for 4–5 minutes until lightly browned on the edges.
3. 3. Sprinkle salt, pepper, and the torn sage leaves; cook another minute to release aroma.
4. 4. Pour in the vegetable stock, bring to a gentle boil, then reduce to a simmer and cover for 15 minutes, or until the squash is fork‑tender.
5. 5. Using an immersion blender, blend the soup until smooth, leaving a few small cubes for texture if desired.
6. 6. Stir in the heavy cream, warm the soup for 2–3 minutes without boiling, and adjust seasoning.
7. 7. Ladle into bowls, garnish with a drizzle of cream and a few whole sage leaves, and serve hot.

Tips for Success

• Pat the squash cubes dry before sautéing to achieve better caramelization.
• Do not over‑blend; leaving tiny squash pieces adds pleasant bite.
• Use low‑sodium vegetable stock to control salt levels.
• Add the cream off the heat to prevent curdling.
• If the soup thickens too much, thin with a splash of warm stock.

Storage

Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. Freeze in individual portions for up to 2 months; thaw overnight and reheat gently on the stove, stirring in a little extra stock if needed.

Notes

Dry the squash cubes before sautéing for optimal caramelization. Add cream off the heat to keep it velvety.

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