Creamy Butternut Squash Soup with Sage Delight

Butternut squash soup with sage is like a warm hug in a bowl, brimming with creamy goodness and the earthy aroma of sage. Picture yourself curled up on a chilly evening, savoring each spoonful of this velvety delight that dances on your taste buds, whispering sweet nothings of autumn’s finest flavors.

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This recipe isn’t just about soup; it’s about weaving together memories. I vividly recall my first attempt at making butternut squash soup with sage during a cozy fall dinner party. Friends gathered around, and the laughter was as rich as the soup itself. This dish transformed an ordinary evening into a cherished moment filled with warmth and flavor.

One memorable evening, my best friend declared it “the best soup ever,” and that made my day!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes without blemishes; they should feel heavy for their size for optimal sweetness.

• Onion: A medium yellow onion adds depth; make sure it’s fresh and firm for best results.

• Garlic: Fresh garlic cloves are essential; they should be plump and aromatic for maximum flavor.

• Sage Leaves: Fresh sage leaves add a lovely herbal note; avoid dried ones for this recipe.

• Vegetable Broth: Use low-sodium broth to control saltiness while allowing the flavors to shine through.

• Coconut Milk: Opt for full-fat coconut milk for creaminess; it brings richness without overpowering the squash’s flavor.

• Olive Oil: Extra virgin olive oil is great for sautéing the vegetables and enhancing their natural sweetness.

• Salt and Pepper: Essential seasonings that bring all the flavors together; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for an adventure in flavor! Let’s dive into making butternut squash soup with sage.

Prep Your Ingredients: Begin by peeling and cubing the butternut squash into bite-sized pieces. Dice your onion finely and mince the garlic. Fresh ingredients set the stage for maximum flavor.

Sauté Vegetables: In a large pot over medium heat, drizzle olive oil. Add onions and sauté until they turn translucent, around 5 minutes; then stir in minced garlic until fragrant, about 1 minute.

Add Squash and Broth: Toss in those beautiful cubed butternut squash along with vegetable broth. Bring to a boil before reducing heat to simmer gently for about 20-25 minutes or until the squash is tender.

Add Creaminess and Sage Flavor: Stir in coconut milk along with chopped fresh sage leaves. Let it simmer on low heat for another 10 minutes, allowing those fabulous flavors to meld beautifully.

Purée Until Smooth : Using an immersion blender (or carefully transferring batches to a blender), blend until silky smooth. If desired, adjust seasoning with salt and pepper to taste.

Serve & Enjoy!: Ladle into bowls while it’s piping hot. For an extra touch, garnish with crispy sage leaves or a drizzle of olive oil if you’re feeling fancy!

And there you have it! A bowl of butternut squash soup with sage that will warm your heart as much as your tummy!

Perfecting the Cooking Process

Start by roasting the butternut squash to enhance its sweetness, then sauté onions and garlic before blending everything together for a smooth finish.

Add Your Touch

Feel free to substitute olive oil with coconut oil for a tropical flair or add a pinch of nutmeg for extra warmth.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, adding water or broth for smoothness.

Experiencing my first batch of butternut squash soup was magical; family members couldn’t stop raving about it, leading me to make it every fall!

FAQ

Can I make butternut squash soup with sage in advance?

Absolutely! It stores well and tastes even better the next day after flavors meld.

What can I serve with butternut squash soup?

Pair it with crusty bread or a light salad for a complete meal experience.

How do I know when the squash is cooked perfectly?

The squash should be fork-tender and slightly caramelized for optimal flavor enhancement.

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Butternut Squash Soup with Sage

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• Author: homerecipeseasy
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Butternut squash soup with sage is the epitome of comfort food, delivering a creamy, velvety texture infused with the warm, earthy notes of fresh sage. Perfect for chilly evenings, this delightful soup not only nourishes but also brings back fond memories of cozy gatherings. Easy to make and beautifully presented, it’s ideal for busy weeknights or leisurely weekends. Serve it alongside crusty bread or enjoy it solo for a heartwarming meal that celebrates the flavors of autumn.

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash (peeled and cubed)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 6 fresh sage leaves (chopped)
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Prepare your ingredients: Peel and cube the butternut squash, dice the onion, and mince the garlic.
2. Sauté vegetables: In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add minced garlic and sauté for another minute.
3. Add squash and broth: Stir in the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.
4. Incorporate creaminess: Mix in coconut milk and chopped sage leaves, simmering for an additional 10 minutes.
5. Blend until smooth: Use an immersion blender to purée the mixture until silky smooth. Adjust seasoning with salt and pepper as needed.
6. Serve hot: Ladle into bowls and garnish with crispy sage leaves or a drizzle of olive oil if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soups
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 4g
• Sodium: 250mg
• Fat: 11g
• Saturated Fat: 8g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Keywords: To enhance sweetness, consider roasting the butternut squash before adding it to the soup. Substitute olive oil with coconut oil for a tropical twist or add a pinch of nutmeg for extra warmth.