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Creamy Butternut Squash and Sage Soup - A Velvety Autumn Delight

This creamy butternut squash and sage soup brings the warmth of autumn to your table. Its velvety texture and rich flavor make it a comforting choice for anyone seeking a soft, nourishing meal. With the aromatic notes of sage and a touch of cream, it’s a dish that feels indulgent while being incredibly easy to enjoy.
Texture: Each spoonful glides effortlessly across the palate, offering a luxurious mouthfeel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 medium butternut squash peeled, seeded, and cut into small cubes for even cooking
  • 1 medium yellow onion finely chopped to soften quickly during cooking
  • 2 cloves garlic minced for quick flavor infusion
  • 4 cups vegetable broth low sodium recommended for a lighter flavor
  • 1 cup heavy cream to create a creamy texture
  • 1 teaspoon fresh sage finely chopped for a robust flavor
  • Salt to taste salt add at the end to control seasoning

Method
 

Cooking Instructions
  1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the cubed butternut squash and vegetable broth to the pot. Bring to a gentle boil, then reduce the heat to low and cover. Let it simmer for about 20 minutes, or until the squash is fork-tender.
  3. Once the squash is tender, remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender.
  4. Return the pureed soup to the pot, and stir in the heavy cream and fresh sage. Heat gently over low heat, allowing the flavors to meld for about 5 minutes. Adjust seasoning with salt if necessary.

Notes

Texture Tips: For an even smoother consistency, blend the soup a little longer. If you prefer a thicker soup, reduce the broth slightly. Adjust the cream to your taste for richness, but keep it creamy for that velvety texture.
This soup can be stored in an airtight container in the refrigerator for up to 3 days. To ensure the squash is soft enough, check that it easily mashes with a fork. Reheat gently on the stove to maintain its smooth texture.