Soup is a classic fall comfort food. As the weather cools, nothing sounds more inviting than a warm bowl, filled with a flavorful and hearty meal. Butternut Squash Soup with Crispy Sage, in particular, is a classic, and something I have been making for almost 10 years now. Something about the smooth, sweet, orange squash and the earthy fall herbs like sage and rosemary just screams autumn coziness. I like to add just a touch of nutmeg and cinnamon to ever so slightly deepen the fall flavor, while topping the soup with crispy sage to reinforce those delicious earthy notes. This soup is made in one pot with simple ingredients, making it perfect for weeknights or lazy weekend days. It also works great as a simple and delicious appetizer for a fall dinner party. My tip? Make extra so you have cozy soup on hand to reheat all week long.
I’m not lying when I say I have been making this soup for almost 10 years. When I first started making it back in 2013, I think I made it five or six times that fall. I was immediately addicted. This soup (and butternut squash in general) has been increasing in popularity over the years, with chains like Panera Bread even turning out their own version. The great thing is, every butternut squash soup is a little different.
Looking for more cozy fall recipes? Try these:
Apple Crisp Macchiato (Starbucks CopyCat)
Harvest Quesadilla with Spiced Cherry Preserves
Creamy Caramelized Onion, Mushroom, and White Wine Chicken
My version includes plenty of fresh fall herbs, as well as classic spices like cinnamon and nutmeg. However, I like to keep the spices in the background and let the sage and rosemary shine. A touch of cream in the soup helps melt the flavors together and keep the texture extremely smooth. A also like a little drizzle on top for serving because it looks beautiful and makes each bite just a little different.
Another great thing about this soup is that it is very simple to make. After the onions and garlic are lightly sauteed, the broth is added and brought to a boil. The squash is then simmered until soft in the broth, the soup is blended, and you’re done! There’s nothing fussy or complex about this soup. For a completely vegetarian or vegan version, simply swap the chicken broth and cream for vegetable broth and coconut cream.
I hope you love this Butternut Squash Soup with Crispy Sage as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram
Butternut Squash Soup with Crispy Sage
Equipment
- Immersion or Traditional Blender
Ingredients
- 1 medium (about 3 lb) butternut squash
- 2 tbsp olive oil
- 1 large yellow onion roughly chopped
- 1 tsp kosher salt
- 3 cloves garlic chopped
- 1 tbsp fresh sage chopped
- ¼ tbsp fresh rosemary chopped
- 2 tsp freshly ground black pepper
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 3-4 cups chicken broth
- ½ cup heavy cream plus extra for drizzling
- ¼ cup olive oil
- 1 handful whole sage leaves for frying
- crusty bread for dipping
Instructions
- Peel, seed, and chop the butternut squash into large chunks.
- Heat the olive oil in a large pot over medium heat. Add the onion and salt and saute until just beginning to brown, 6-8 minutes.
- To the onion, add the garlic, chopped sage, chopped rosemary, black pepper, nutmeg, and cinnamon. Stir, cooking until just fragrant, then add the chicken broth.
- Bring the broth to a boil before carefully adding the squash chunks. Bring to a simmer, cover, and cook until the squash is fork-tender, about 25 minutes.
- Let the soup cool slightly, then blend until smooth, either using an immersion blender in the pot, or in batches with a traditional blender. If the soup is too thick, add a little extra broth during blending.
- Return the soup to the pot over low heat. Swirl in the heavy cream. Taste and add more salt if necessary.
- In a separate small saute pan, heat ¼ cup olive oil over medium-high heat. When the oil shimmers, add whole sage leaves, being careful not to crowd the pan. Fry the leaves about 45 seconds per side, then remove to a paper towel-lined plate to drain. (The extra oil from frying the sage can be saved and used later)
- Serve the soup, topping each bowl with an extra drizzle of heavy cream and a few crispy sage leaves, with warm bread on the side, for dipping.
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