Butternut Squash Soup with Sage Recipe

Love when the air starts to get chilly and I can start making soups with stuff fresh from the garden.

One of my favorite things to use for soup is butternut squash.

Here’s a delicious recipe for Butternut Squash Soup with Sage that’s perfect for autumn!

Butternut Squash Soup with Sage

Servings: 4-6

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6-8 fresh sage leaves (or 1 teaspoon dried sage)
• 4 cups vegetable broth (or chicken broth)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon (optional)
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for creamier texture)
• Fresh parsley or extra sage leaves for garnish (optional)

Instructions:

1. Prepare the butternut squash:
   • Peel the butternut squash using a vegetable peeler, cut it in half, scoop out the seeds, and dice the flesh into 1-inch cubes.
2. Sauté the onions and garlic:
   • In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
   • Add the minced garlic and fresh sage leaves, cooking for an additional 1-2 minutes until fragrant.
3. Cook the butternut squash:
   • Add the cubed butternut squash to the pot. Stir well to combine with the onions, garlic, and sage.
   • Pour in the vegetable broth, ensuring the squash is fully submerged. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
4. Blend the soup:
   • Once the squash is fully cooked, remove the pot from the heat. Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, and puree until creamy.
5. Season and adjust consistency:
   • Stir in the ground cinnamon (optional), and season with salt and pepper to taste.
   • If the soup is too thick, add more broth or water to reach your desired consistency.
6. Optional cream:
   • For an extra creamy texture, stir in the heavy cream and gently reheat the soup (do not boil).
7. Garnish and serve:
   • Serve the soup hot, garnished with chopped parsley or crispy fried sage leaves, if desired. Enjoy with crusty bread or a side salad!

Tips:

• For a deeper flavor, roast the butternut squash first at 400°F (200°C) for 25-30 minutes before adding it to the pot.
• If using dried sage, reduce the quantity to 1 teaspoon to avoid overpowering the soup.

This soup is comforting, flavorful, and perfect for chilly fall evenings!