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Easy One-Pot Butternut Squash & Sage Soup

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A velvety, soul-warming butternut squash soup with fresh sage that comes together in about 40 minutes with minimal cleanup. This quick one-pot wonder is the perfect comfort food for busy weeknights.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups or one medium squash)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (3-4 cloves)
  • Fresh sage leaves (about 10-12 leaves)
  • Unsalted butter (2 tablespoons)
  • Vegetable broth (4 cups)
  • Heavy cream or coconut milk (1/2 cup)
  • Salt and black pepper (to taste)
  • Maple syrup (1 tablespoon, optional)
  • Toasted pumpkin seeds or croutons (for garnish)

Instructions

  1. Prep your squash first. Peel the butternut squash with a vegetable peeler, cut it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes.
  2. Bloom the sage in butter. Place your Dutch oven over medium heat and add the butter. Once it’s melted and starting to foam, add the fresh sage leaves. Let them sizzle for about 2 minutes, stirring occasionally, until they darken slightly and smell intensely aromatic.
  3. Cook the aromatics. Add the diced onion to the pot and cook for 4-5 minutes until translucent and starting to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sear the squash. Add the cubed butternut squash to the pot and stir to coat it in the sage butter. Let it cook undisturbed for about 3 minutes, then stir and let it cook for another 2 minutes. You want some browning on the squash.
  5. Add the broth. Pour in the vegetable broth and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes, or until the squash is very tender when pierced with a fork.
  6. Blend until smooth. Remove the pot from heat. If using an immersion blender, blend directly in the pot until completely smooth. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches.
  7. Finish with cream and season. Return the blended soup to the pot (if you used a countertop blender) and place over low heat. Stir in the heavy cream or coconut milk. Taste and add salt and pepper. If the soup tastes flat, it needs more salt. If it needs a touch of sweetness, add the maple syrup.
  8. Serve and garnish. Ladle into bowls and top with toasted pumpkin seeds, a drizzle of cream, and maybe a few fresh sage leaves if you’re feeling fancy. Serve immediately with crusty bread for dipping.

Notes

Don’t skip the sage-blooming step; it gives the soup its signature warmth and depth. Cut your squash evenly for even cooking. Season in layers for complexity. Use an immersion blender for less cleanup. Start with less broth (3 cups) and add more after blending if needed.

Nutrition

Keywords: butternut squash soup, sage soup, one-pot soup, easy soup, fall soup, comfort food, vegetarian soup, gluten-free soup

Find it online: https://ovenmila.com/easy-one-pot-butternut-squash-and-sage-soup-recipe/