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Butternut Squash Soup: Easy 30-Minute Recipe

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A velvety, rich butternut squash soup made in under 30 minutes with simple ingredients. Finished with crispy fried sage leaves for a perfect textural contrast.

Ingredients

Scale
  • 3 pounds butternut squash, peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 10–12 large fresh sage leaves (plus 6–8 extra for frying)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon salt (plus more to taste)
  • Black pepper, to taste
  • A pinch of freshly grated nutmeg
  • 2 tablespoons neutral oil (avocado or grapeseed) for frying sage

Instructions

  1. Prep the squash: Peel the skin, remove seeds, and cut the flesh into 1-inch uniform cubes.
  2. Sauté the aromatics: Heat butter in a large pot over medium heat. Add diced onion and cook until translucent and soft (3-4 minutes).
  3. Add garlic and squash: Stir in minced garlic and cubed squash. Cook for 2 minutes until fragrant.
  4. Simmer: Pour in broth. Bring to a boil, then reduce heat to low. Cover and simmer until squash is tender (12-15 minutes).
  5. Blend: Remove from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender.
  6. Season: Stir in heavy cream, salt, pepper, and nutmeg. Heat gently over low heat until warmed through. Do not boil.
  7. Fry sage: While soup simmers, heat oil in a small skillet. Fry sage leaves for 30-60 seconds per side until crisp and dark green. Drain on paper towels.
  8. Serve: Ladle soup into bowls and top with crispy sage leaves. Serve immediately with crusty bread.

Notes

If the soup is too thick, add more broth a quarter cup at a time. If using a countertop blender, remove the center cap and cover with a towel to let steam escape. Do not boil after adding cream to prevent separation. Leftovers keep in the fridge for 4 days or freeze for 3 months.

Nutrition

Keywords: butternut squash soup, easy soup recipe, 30 minute meals, creamy soup, crispy sage, vegetarian soup, gluten-free soup, autumn recipes, comfort food

Find it online: https://cheerycrisp.com/butternut-squash-soup-easy-30-minute-recipe/