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To make creamy sage butternut squash soup, you need fresh, simple ingredients. Here’s the list: - 1 medium butternut squash, peeled and cubed - 1 tablespoon olive oil - 1 onion, chopped - 2 garlic cloves, minced - 4 cups vegetable broth - 1 teaspoon dried sage (or 2 tablespoons fresh sage, chopped) - 1 cup coconut milk (or heavy cream) - Salt and pepper to taste - Optional: toasted pumpkin seeds for garnish These ingredients work together to create a rich and tasty soup. The butternut squash gives a sweet flavor. The sage adds a warm, earthy touch. Coconut milk or heavy cream makes it creamy and smooth. Make sure to use fresh veggies for the best taste. First, preheat your oven to 400°F (200°C). This will help roast the butternut squash. Next, spread the cubed butternut squash on a baking sheet. Drizzle it with olive oil. Then, add salt and pepper to taste. Roast the squash for about 25-30 minutes. It should be tender and slightly caramelized. While the squash roasts, chop the onion and mince the garlic. Aim for small, even pieces for a good cook. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and cook until it turns translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute. This will make your kitchen smell amazing. Once the squash is done roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth. Add the dried or fresh sage at this point. Bring the mixture to a boil, then reduce the heat. Let it simmer for 10-15 minutes to meld the flavors. After simmering, it's time to puree the soup. Use an immersion blender for this. If you don’t have one, carefully transfer the soup in batches to a regular blender. Be careful with the hot liquid. Return the smooth soup to the pot. Now, stir in the coconut milk or heavy cream. Heat it over low until warmed through. Taste and adjust seasoning with more salt and pepper, if needed. - Roasting for flavor enhancement: Roasting the butternut squash adds depth and sweetness. Preheat your oven to 400°F. Spread the cubed squash on a baking sheet. Drizzle with olive oil, then sprinkle salt and pepper. Roast for 25-30 minutes until it is soft and slightly caramelized. This step makes the soup taste richer. - Adjusting thickness of the soup: If you want a thicker soup, use less broth. For a thinner soup, add more broth or water. Always adjust the thickness after blending. This way, you control how creamy or light it feels. - Adding spices or herbs: You can spice up your soup. Try adding a pinch of nutmeg or a dash of cayenne for warmth. Fresh herbs like parsley or chives can also brighten the flavor. These small tweaks can change the soup's taste completely. - Recommendations for garnishes: Toasted pumpkin seeds make a great topping. They add crunch and a nutty flavor. You can also use a swirl of coconut milk for creaminess. A sprinkle of fresh sage or some croutons can also enhance the look and taste. {{image_2}} You can easily adjust this soup for different diets. If you want a vegan option, use almond milk instead of coconut milk or heavy cream. Almond milk will keep the soup creamy without any dairy. It also adds a subtle nutty flavor that pairs well with the sweet squash. This soup is gluten-free, so you don't need to change anything for that. All the ingredients are safe for anyone avoiding gluten. Just check the broth to ensure it is gluten-free. You can change the flavors to suit your taste. Adding herbs like thyme or rosemary can give the soup a fresh twist. A pinch of nutmeg or cinnamon can add warmth and depth too. You might also try different squashes. Acorn squash or kabocha squash will work well. Each type brings its own unique flavor, making the soup even more exciting. To keep your creamy sage butternut squash soup fresh, store it in an airtight container. Let the soup cool down before sealing it. Place the container in the fridge. It will stay good for about 3 to 5 days. When you're ready to eat, just reheat it on the stove or in the microwave. Stir well to ensure even heating. If you want to keep the soup longer, freezing works well. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with a date. The soup can last for up to 3 months in the freezer. To reheat, take the soup out of the freezer and let it thaw overnight in the fridge. Once thawed, heat it on the stove or microwave until hot. Stir it well. If the soup seems thick, add a splash of broth or water. Enjoy your creamy soup anytime! How long does it take to cook butternut squash? Roasting butternut squash takes about 25-30 minutes. Cut it into cubes, coat with olive oil, and season. Place it on a baking sheet and roast at 400°F (200°C). You want it tender and caramelized. Can I use other types of squash? Yes, you can use other squash! Acorn squash and pumpkin work well too. Each type offers a unique flavor. Just ensure they are cooked until soft. What to serve with butternut squash soup? This soup pairs wonderfully with crusty bread or a fresh salad. A sprinkle of toasted pumpkin seeds adds crunch and flavor. You can also enjoy it with grilled cheese for a cozy meal. Can this soup be served cold? Yes, you can serve it cold! Just chill the soup in the fridge. A cold version tastes refreshing, especially in warmer months. What kitchen tools are essential for this recipe? You'll need a baking sheet and a large pot. An immersion blender is great for pureeing the soup. A chopping knife and cutting board are also key for prep. Is an immersion blender necessary? Not at all! An immersion blender is helpful, but you can use a regular blender. Just be careful with hot soup. Blend in small batches if needed to avoid spills. This soup is easy and tasty. You learned what you need to make butternut squash soup. We covered each step, from prep to cooking, blending, and storing. Plus, I shared handy tips and fun variations to try. Remember, you can adjust flavors and textures to fit your taste. This soup can please many diets, too. Now, with all these ideas, get cooking and enjoy!

Creamy Sage Butternut Squash Soup

Warm up your fall evenings with this delicious creamy sage butternut squash soup recipe! Packed with flavor from roasted butternut squash, fresh sage, and a touch of cream, it’s the perfect blend of comfort and nutrition. Easy to make in just one hour, this soup will become a seasonal favorite. Click through to explore the full recipe and make this cozy dish your go-to for chilly days!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

4 cups vegetable broth

1 teaspoon dried sage (or 2 tablespoons fresh sage, chopped)

1 cup coconut milk (or heavy cream)

Salt and pepper to taste

Optional: toasted pumpkin seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender and slightly caramelized.

    In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and cook until translucent, around 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Once the squash is done roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth and add the dried or fresh sage. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.

        After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standing blender. Be cautious with the hot liquid.

          Return the pureed soup to the pot, and stir in the coconut milk (or heavy cream). Heat over low heat until warmed through. Adjust seasoning with additional salt and pepper to taste.

            Serve hot, garnished with toasted pumpkin seeds for added crunch.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4