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Cozy Butternut Squash Soup with Crispy Sage

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A velvety, rich butternut squash soup that comes together in under 30 minutes by simmering raw squash directly in broth, topped with nutty, crispy fried sage leaves. It’s the perfect quick and easy comfort food for chilly fall days.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons unsalted butter, divided
  • 15–20 fresh sage leaves
  • Salt and black pepper to taste
  • 1/4 cup heavy cream or full-fat coconut milk (optional)
  • Pinch of nutmeg or cayenne (optional)

Instructions

  1. Prep the squash: If using a whole butternut squash, peel with a sharp vegetable peeler, cut off the top and bottom, slice in half where the narrow neck meets the bulbous bottom, scoop out seeds and stringy bits, and cut both halves into 1-inch cubes.
  2. Sauté the aromatics: Place a large heavy-bottomed pot or Dutch oven over medium heat and add 1 tablespoon of butter. Once melted, add the diced onion and cook, stirring occasionally, for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Simmer the squash: Add the cubed butternut squash and vegetable broth to the pot. Stir to combine. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-20 minutes, or until the squash is completely tender when pierced with a fork.
  4. Blend until silky: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, let the soup cool for 5 minutes, then carefully transfer in batches to a standard blender and blend until smooth. Return blended soup to the pot.
  5. Season and finish: Stir in salt, pepper, and optional nutmeg or cayenne. Taste and adjust seasoning. If using cream or coconut milk, stir it in at this point.
  6. Fry the sage: While the soup simmers, place a small skillet over medium heat and add the remaining 1 tablespoon of butter. Once melted and foaming, add the sage leaves in a single layer. Fry for 20-30 seconds per side until they turn a slightly darker green and become crisp. Transfer to a paper towel-lined plate to drain.
  7. Serve: Ladle the hot soup into bowls. Top each bowl with a few crispy sage leaves and a crack of fresh black pepper. Optionally, drizzle with olive oil or a swirl of cream.

Notes

Don’t rush the simmering step; undercooked squash can result in a gritty texture. For the crispy sage, work in batches to avoid steaming. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.

Nutrition

Keywords: butternut squash soup, crispy sage, fall soup, easy soup, quick soup, vegetarian soup, gluten-free soup, cozy soup

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