I have tried many butternut squash soup recipes, and this one never fails to leave the pot empty. It’s so simple to make and tastes super creamy, while remaining a low fat, healthy dish.
This soup is so easy to make and tastes incredible! The creaminess of the squash, paired with sage, is perfect for a cool fall (or winter!) day. You may want to make a double batch, because this soup won't last!
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time |
| 45-60 minutes |
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This soup is so easy to make and tastes incredible! The creaminess of the squash, paired with sage, is perfect for a cool fall (or winter!) day. You may want to make a double batch, because this soup won't last!
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Ingredients
- 3 Cups Butternut squash cubed
- 1 Whole Sweet onion chopped
- 1 Tbsp olive oil
- 2 Tbsp Fresh Sage chopped
- 4-5 Cups Vegetable Broth I prefer homemade or Pacific brand
- 8-10 Pieces Fresh Sage whole
- 1 Tsp Coconut oil or Ghee I use nutiva oil and Ancient Organics ghee
- 1 Tbsp Grated parmesan (optional)
Servings: people
Instructions
- Sauté on medium heat chopped onion in olive oil, until soft and fragrant. About 7 minutes
- Add chopped sage. sauté for about 30 seconds
- Add butternut squash and broth. Bring to a boil. Then turn down to a simmer. Keep simmering until squash is soft. About 30 minutes.
- Take off heat and let cool. Then transfer to Vitamix or other blender, and blend until smooth. Return to pot
- When ready to serve, Heat the coconut oil or ghee in a pan. Place sage leaves in the in the pan, cooking until slightly crisp. I usually turn them over once, while in the pan.
- Add several leaves to each bowl of soup and sprinkle with parmesan (optional)
Recipe Notes
Sometimes I'll also add 2-3 peeled and chopped apples (Fuji, Gala, Braeburn). I add it at the same time as the butternut squash.
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Here is another quick and easy veggie dish that’s great on a cold day. What’s your favorite cold weather soup/meal?
