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Amazing 6 Butternut Squash Soup with Sage and Cream

Butternut Squash Soup with Sage and Cream
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This is a comforting and rich Butternut Squash Soup, flavored beautifully with fresh sage and finished with a touch of cream. It is perfect for a cozy evening.

Ingredients

Scale
  • 2 medium butternut squash, peeled, seeded, and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh sage leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the cubed butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer until the squash is very tender, about 15-20 minutes.
  5. While the soup simmers, melt the remaining 2 tablespoons of butter in a small skillet over medium heat.
  6. Add the fresh sage leaves and cook until crisp, about 1-2 minutes. Remove the sage with a slotted spoon and set aside for garnish. Be careful not to burn the butter.
  7. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth.
  8. Return the pureed soup to the pot. Stir in the heavy cream, salt, pepper, and nutmeg. Heat through gently; do not boil.
  9. Taste and adjust seasoning if needed.
  10. Serve the soup hot, garnished with the crispy sage leaves.

Notes

  • For a vegan option, substitute the heavy cream with full-fat coconut milk or cashew cream.
  • Roasting the squash first deepens the flavor profile before simmering.
  • You can make this soup ahead of time; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://sundayflavor.com/butternut-squash-soup-with-sage-and-cream/