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Cozy Butternut Squash Soup with Fried Sage – Easy 30-Minute Recipe

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A velvety butternut squash soup with crispy fried sage that comes together in just 30 minutes. Perfect for chilly evenings, this comforting soup is simple enough for a weeknight but special enough for company.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • 20–25 fresh sage leaves
  • 3 tablespoons olive oil
  • Flaky sea salt, for finishing

Instructions

  1. Prep the squash (5 minutes): Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half where the narrow neck meets the round bulb. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
  2. Sauté the aromatics (5 minutes): Heat the butter in a large pot over medium heat. Once melted and bubbling, add the chopped onion. Cook for about 3-4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Simmer the squash (15 minutes): Add the cubed squash, vegetable broth, salt, pepper, nutmeg, and cayenne (if using) to the pot. Stir together, then bring to a boil. Reduce heat to medium-low, cover, and let simmer for about 12-15 minutes until the squash is tender when pierced with a fork.
  4. Blend until silky (3 minutes): Remove the pot from heat. Using an immersion blender, blend the soup right in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches, filling the blender no more than halfway and holding the lid down with a kitchen towel.
  5. Add the cream (1 minute): Stir in the heavy cream (or coconut milk). Taste and adjust seasoning. Keep warm over low heat while frying the sage.
  6. Fry the sage (3 minutes): Heat the olive oil in a small skillet over medium heat. Once shimmering, add the sage leaves in a single layer. Cook for about 10-15 seconds per side until bright green and slightly darkened. Transfer to a paper towel-lined plate and sprinkle immediately with flaky sea salt.
  7. Serve and enjoy: Ladle the soup into bowls, top with crispy fried sage leaves, and optionally drizzle with cream or crack black pepper. Serve hot.

Notes

For a vegan version, swap butter for coconut oil and use full-fat coconut milk instead of heavy cream. For a lower-calorie version, skip the cream and blend in a peeled potato for extra silkiness. The soup tastes even better the next day as flavors meld. Store fried sage separately; it stays crispy for about a day but is best eaten immediately.

Nutrition

Keywords: butternut squash soup, fried sage, easy soup, fall soup, winter soup, 30-minute recipe, comfort food, vegetarian soup, gluten-free soup

Find it online: https://perkypan.com/cozy-butternut-squash-soup-with-fried-sage-easy-30-minute-recipe/