The Best Butternut Squash Soup Ever
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
4-6people 15minutes
Cook Time
45-60minutes
Servings Prep Time
4-6people 15minutes
Cook Time
45-60minutes
Ingredients
Instructions
  1. Sauté on medium heat chopped onion in olive oil, until soft and fragrant. About 7 minutes
  2. Add chopped sage. sauté for about 30 seconds
  3. Add butternut squash and broth. Bring to a boil. Then turn down to a simmer. Keep simmering until squash is soft. About 30 minutes.
  4. Take off heat and let cool. Then transfer to Vitamix or other blender, and blend until smooth. Return to pot
  5. 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.
  6. 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.