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Cozy Creamy Butternut Squash Soup with Sage – Easy 30-Minute Recipe

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A quick and easy creamy butternut squash soup with crispy fried sage, made in one pot in about 30 minutes. Perfect for cozy fall nights, this silky soup is naturally gluten-free, dairy-free (with coconut milk), and vegan-friendly.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 10–12 fresh sage leaves
  • 2 tablespoons unsalted butter
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk (from a can)
  • Salt and black pepper to taste
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)

Instructions

  1. Prep the squash: Using a sharp chef’s knife, slice off both ends of the butternut squash. Stand it upright on one flat end and cut it in half where the narrow neck meets the bulbous bottom. Peel both pieces with a vegetable peeler. Scoop out the seeds and stringy bits from the bottom half with a spoon. Cut the squash into 1-inch cubes. You should have about 5-6 cups of cubed squash.
  2. Fry the sage: Place your soup pot over medium heat and add the butter. Once it’s melted and sizzling, add the fresh sage leaves in a single layer. Let them cook for about 30-60 seconds per side, until they turn dark green and the edges start to crisp. Use a slotted spoon to transfer the fried sage to a paper towel-lined plate. Set them aside for garnish. Leave the browned butter in the pot.
  3. Sweat the aromatics: Add the diced onion to the pot with the browned butter. Cook over medium heat, stirring occasionally, for 4-5 minutes until the onion turns translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the squash and broth: Toss the cubed butternut squash into the pot. Pour in the vegetable broth. Give everything a good stir. The broth should just about cover the squash—if it doesn’t, add a splash more.
  5. Simmer: Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 15-20 minutes, or until the squash is tender enough that a fork slides through it with no resistance. Stir once or twice during cooking.
  6. Blend: Remove the pot from the heat. If using an immersion blender, carefully blend the soup directly in the pot until completely smooth and velvety. If using a regular blender, let the soup cool for 5 minutes, then blend in batches—fill the blender no more than halfway, hold the lid down with a towel, and blend until smooth. Return the pureed soup to the pot.
  7. Add the cream and season: Stir in the coconut milk (or heavy cream) and the ground nutmeg. Taste the soup and season with salt and pepper. Start with 1 teaspoon of salt and 1/4 teaspoon of pepper, then adjust from there.
  8. Serve: Ladle the soup into bowls. Crumble the reserved fried sage leaves over the top. Add a drizzle of extra coconut milk or a pat of butter if desired. Serve hot.

Notes

Don’t skip browning the butter with the sage—it builds the entire flavor foundation. Cut squash into uniform 1-inch cubes for even cooking. Season at the end, not the beginning, to avoid over-salting. If soup is too thick, thin with broth; if too thin, simmer uncovered to reduce. This soup is even better the next day. For a deeper flavor, roast the squash before adding. For a spicy kick, add red pepper flakes or jalapeño. For an apple-squash combo, add one cubed apple with the squash. For a protein boost, stir in cooked white beans before blending.

Nutrition

Keywords: butternut squash soup, creamy butternut squash soup, sage soup, fall soup, easy soup, 30-minute soup, vegan soup, gluten-free soup

Find it online: https://lunafeast.com/cozy-creamy-butternut-squash-soup-with-sage-easy-30-minute-recipe/