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Quick Creamy Butternut Squash and Sage Soup (30 Min!)

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A velvety, deeply savory butternut squash and sage soup that comes together in just 30 minutes. This quick version delivers the same rich, roasted flavor as the café original without the long wait.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed (or 4–5 cups pre-cut cubes)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 8–10 fresh sage leaves
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra cream, crispy sage leaves, red pepper flakes

Instructions

  1. Prep the squash: If using a whole squash, cut off the top and bottom, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. If using pre-cut cubes, rinse and pat dry.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and golden at the edges. Add minced garlic and fresh sage leaves, stirring constantly for about 30 seconds until fragrant.
  3. Cook the squash: Add cubed butternut squash to the pot. Stir to coat with the onion and sage mixture. Cook, stirring occasionally, for 8-10 minutes until the squash has golden-brown spots on the edges.
  4. Add broth and simmer: Pour in the broth, scraping the bottom of the pot to release browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the squash is very tender.
  5. Blend until silky: Remove from heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, let cool for 5 minutes, then blend in batches, filling no more than half full. Hold the lid down with a towel.
  6. Finish with cream and season: Return blended soup to the pot (if using countertop blender). Place over low heat and stir in heavy cream or coconut milk. Season with salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper).
  7. Serve immediately: Ladle into bowls and garnish as desired.

Notes

Don’t skip the sauté step—it builds the deep, roasted flavor. Use fresh sage for the best flavor. Season at the end to control saltiness. For a thicker soup, simmer an extra 5-10 minutes after blending or add a cornstarch slurry. For an Instant Pot version, use Sauté function for aromatics, then pressure cook on High for 5 minutes.

Nutrition

Keywords: butternut squash soup, creamy soup, sage soup, quick soup, weeknight dinner, fall soup, winter soup, vegetarian soup, gluten-free soup

Find it online: https://sunnysavory.com/quick-creamy-butternut-squash-and-sage-soup-30-min/