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Creamy One-Pot Butternut Squash Sage Soup

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This creamy one-pot butternut squash and sage soup is a forgiving, reliable recipe that comes together in a single pot with minimal ingredients. It’s elegant enough for a dinner party starter but cozy enough for a casual family dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes (about 5–6 cups)
  • 10–12 fresh sage leaves, plus extra for garnish
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • Optional garnishes: toasted pumpkin seeds, extra cream, crispy sage leaves, nutmeg

Instructions

  1. Prep the squash (10 minutes): Cut off both ends of the butternut squash. Use a vegetable peeler to remove all the skin. Cut the squash in half where the narrow neck meets the bulbous bottom. Scoop out the seeds and stringy bits from the bottom half. Cut the squash into 1-inch cubes.
  2. Sauté the aromatics (5 minutes): Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until translucent and starting to brown at the edges, about 3-4 minutes. Add the minced garlic and sage leaves and cook for another minute until fragrant.
  3. Add the squash and broth (2 minutes): Toss in the cubed squash and stir to coat. Pour in the vegetable broth, making sure the squash is mostly covered. Add 1 teaspoon of salt and a few grinds of black pepper.
  4. Simmer until tender (20-25 minutes): Bring the soup to a boil, then reduce heat to low and cover. Simmer gently until the squash is completely tender and starting to fall apart, about 20-25 minutes.
  5. Blend until smooth (2 minutes): Turn off the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, let the soup cool for 5 minutes, then blend in batches in a countertop blender.
  6. Add the cream and adjust seasoning (2 minutes): Stir in the heavy cream. Taste and adjust seasoning with additional salt, pepper, or sage as needed.
  7. Serve immediately or keep warm: Ladle into bowls and garnish as desired. If not serving right away, keep on the lowest heat, stirring occasionally.

Notes

For a vegan version, substitute heavy cream with full-fat coconut milk. For a thicker soup, simmer uncovered for an extra 10-15 minutes after blending. The soup tastes even better the next day as flavors meld. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, one-pot soup, fall soup, sage soup, vegetarian soup, gluten-free soup

Find it online: https://lolaspoon.com/creamy-one-pot-butternut-squash-sage-soup/