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Easy 30-Minute Butternut Squash Soup with Sage (Best Cozy Recipe)

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This quick and easy butternut squash soup with sage is rich, savory, and ready in 30 minutes. Made with pre-cut squash, fresh sage, and a touch of cream, it’s the perfect cozy meal for busy weeknights.

Ingredients

Scale
  • 20 oz pre-cut butternut squash cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 10–12 fresh sage leaves, plus more for garnish
  • 3 cups vegetable or chicken broth (low-sodium preferred)
  • ½ cup heavy cream or full-fat coconut milk
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Optional: pinch of nutmeg or cayenne

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add the squash and broth: Pour in the butternut squash cubes and 3 cups of broth. Season with salt and pepper. Bring to a boil over high heat.
  3. Simmer until tender: Reduce heat to medium-low and simmer uncovered for 15-20 minutes until squash is fork-tender.
  4. Add the sage and cream: Tear or chop 10-12 fresh sage leaves and stir into the pot. Cook for 1 minute. Pour in ½ cup heavy cream or coconut milk and stir.
  5. Blend until smooth: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches in a regular blender, leaving the lid slightly open to release steam.
  6. Taste and adjust: Adjust seasoning with salt, pepper, or a pinch of nutmeg. Thin with extra broth if desired.
  7. Make the crispy sage garnish: In a small skillet, melt 2 tablespoons butter over medium heat. Add 6-8 whole sage leaves and fry for 30-45 seconds per side until crisp. Transfer to paper towels.
  8. Serve immediately: Ladle soup into bowls, drizzle with browned butter, and top with crispy sage leaves. Sprinkle with flaky sea salt if desired.

Notes

For a vegan version, use full-fat coconut milk and vegetable broth. For a deeper flavor, sauté the raw squash cubes with the onions for 3-4 minutes before adding broth. The soup tastes even better the next day. Leftovers can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, easy soup recipe, 30-minute soup, sage soup, fall soup, cozy soup, vegetarian soup, gluten-free soup

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