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Cozy Butternut Squash and Sage Soup: Easy Budget-Friendly Recipe

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This creamy, velvety butternut squash soup comes together in under 30 minutes with no roasting required. It’s budget-friendly, kid-approved, and packed with flavor from fresh sage and simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled and cubed
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 10 to 12 fresh sage leaves
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ¼ cup plain Greek yogurt or heavy cream (for serving)
  • Optional: Toasted pumpkin seeds or croutons (for serving)

Instructions

  1. Prep the squash: Cut off the stem end and bottom of the squash so it sits flat. Peel the skin with a vegetable peeler. 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 over medium heat. Add chopped onion and cook until translucent and starting to brown, about 5 minutes. Add smashed garlic and cook 2 more minutes until fragrant.
  3. Add the squash and sage: Add cubed squash and fresh sage leaves. Stir to coat in the onion mixture and cook for 2 minutes.
  4. Pour in the liquid: Add vegetable broth and water. Stir, scraping up any browned bits from the bottom of the pot.
  5. Simmer until tender: Bring to a boil, then reduce heat to medium-low. Cover and simmer until squash is fork-tender, about 15 to 20 minutes.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend until smooth, or let cool 5 minutes then blend in batches in a countertop blender (hold lid with a towel).
  7. Season and adjust: Stir in salt and pepper. Taste and adjust seasoning. Add extra broth or water if thinner consistency is desired.
  8. Serve: Ladle into bowls. Swirl with Greek yogurt or cream if desired, and top with pumpkin seeds, croutons, or fresh sage leaves.

Notes

For deeper flavor, toast the sage leaves in the pot before adding broth. Season in layers: add a pinch of salt when sautéing onions, another when adding broth, and final salt at the end. This soup tastes even better the next day. To freeze, cool completely and store in airtight containers for up to 3 months. For a thicker soup, simmer uncovered after blending; for thinner, add more broth or water.

Nutrition

Keywords: butternut squash soup, sage soup, easy soup, budget-friendly soup, fall soup, vegetarian soup, gluten-free soup, dairy-free soup, vegan soup, 30-minute soup

Find it online: https://perkypan.com/cozy-butternut-squash-and-sage-soup-easy-budget-friendly-recipe/