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Easy One-Pot Butternut Squash and Sage Soup

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A velvety, creamy butternut squash soup infused with fresh sage, made entirely in one pot. This quick and easy recipe is perfect for busy weeknights and delivers rich, comforting flavor without any cream.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 8–10 fresh sage leaves
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Optional: ¼ cup coconut milk or heavy cream for creamier finish

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes.
  2. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add squash and sage: Toss in cubed squash and fresh sage leaves. Stir to coat and cook for about 2 minutes until sage is fragrant.
  4. Pour in broth: Add vegetable broth, ensuring liquid covers squash by about an inch. Season with salt and pepper.
  5. Simmer until tender: Bring to a boil, then reduce heat to low. Cover pot with lid slightly ajar and simmer for 20-25 minutes until squash is fork-tender.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend soup directly in pot until completely smooth. If using a regular blender, let cool 5 minutes, then blend in batches, filling only halfway.
  7. Taste and adjust: Adjust seasoning with additional salt and pepper. Stir in optional coconut milk or heavy cream if desired. Add more broth if too thick.
  8. Serve: Ladle into bowls and garnish with fresh sage leaves, olive oil drizzle, or pumpkin seeds. Serve hot.

Notes

Fresh sage is non-negotiable for best flavor. Dried sage doesn’t infuse as well. The soup thickens as it sits; add extra broth when reheating. For a spicier version, add red pepper flakes or diced jalapeño when sautéing onion. For roasted flavor, roast squash cubes at 400°F for 25 minutes before adding to pot. Soup can be made ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, one-pot soup, sage soup, easy soup recipe, fall soup, vegetarian soup, gluten-free soup, dairy-free soup, vegan soup, quick weeknight dinner

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