Warm Butternut Squash Sage Soup Recipe | The Next Recipes

This Warm Butternut Squash Sage Soup is creamy, cozy, and full of rich fall flavor. An easy homemade soup recipe from The Next Recipes — perfect for chilly days, quick dinners, or holiday gatherings.

Introduction

There’s something magical about fall — the crisp air, the golden leaves, and the comforting aroma of homemade soup simmering on the stove. And nothing captures that cozy feeling quite like a bowl of Warm Butternut Squash Sage Soup.

This butternut squash soup recipe is smooth, velvety, and infused with earthy sage, creating a rich flavor that feels like autumn in a bowl. Whether you’re serving it as a starter for a holiday dinner or enjoying it with crusty bread on a quiet evening, this soup is simple to make yet impressively elegant.

With just a few wholesome ingredients, you can create a homemade soup recipe that tastes like something from a restaurant — hearty, creamy, and satisfying. Let’s get started!

Ingredients List

Here’s everything you’ll need to make this flavorful Warm Butternut Squash Sage Soup:

Main Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash (about 2½–3 lbs), peeled, seeded, and cubed
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth (or chicken broth for richer flavor)
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried sage)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg (optional, but adds warmth)

For Serving:

• Extra cream or olive oil for drizzling
• Fresh sage leaves for garnish
• Toasted pumpkin seeds or croutons

These simple ingredients combine to create a flavorful, comforting fall soup recipe that’s both healthy and heartwarming.

Preparation Instructions

Follow these easy steps to make the perfect Butternut Squash Sage Soup:

Step 1: Sauté the Aromatics

Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until translucent and fragrant.
Add the minced garlic and cook for another 30 seconds, just until aromatic — this is the flavorful foundation of your homemade soup recipe.

Step 2: Add the Vegetables

Add the cubed butternut squash and carrots to the pot. Stir to coat them in the onion and garlic mixture. Let them cook for about 5 minutes to release their natural sweetness.

This step deepens the flavor and ensures your Warm Butternut Squash Soup has that signature rich taste.

Step 3: Add Broth and Sage

Pour in the vegetable broth, then add chopped sage, salt, pepper, and a pinch of nutmeg. Stir everything together, bring to a boil, then reduce the heat to low.

Simmer the soup uncovered for 20–25 minutes, or until the squash and carrots are tender when pierced with a fork.

Step 4: Blend Until Smooth

Once the vegetables are soft, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until creamy and smooth.
(If using a countertop blender, carefully blend in batches — be sure to vent the lid slightly to avoid steam buildup.)

Return the soup to low heat and stir in the heavy cream or coconut milk for extra richness.

Step 5: Adjust Seasoning and Serve

Taste your soup and adjust salt or pepper as needed. If it’s too thick, add a splash of broth or cream until you reach your desired consistency.

Serve warm, garnished with a drizzle of cream, a sprinkle of fresh sage, or toasted pumpkin seeds for crunch.

Serving Suggestions

This Warm Butternut Squash Sage Soup is versatile and pairs beautifully with:

• A slice of crusty artisan bread or a garlic baguette.
• A fresh fall salad with apples, pecans, and goat cheese.
• A side of roasted vegetables or grilled cheese sandwiches for a complete meal.
• As a starter for your Thanksgiving or holiday dinner menu.

It’s the kind of fall comfort food that feels both nourishing and indulgent — perfect for cozy evenings or dinner parties.

Warm Butternut Squash Sage Soup

This Warm Butternut Squash Sage Soup is creamy, savory, and naturally sweet with the earthy aroma of fresh sage. It’s the perfect fall comfort food — smooth, rich, and full of cozy flavor in every spoonful. Made with roasted butternut squash, garlic, onions, and a hint of cream, this soup is both healthy and luxurious, ideal for holiday starters, weeknight dinners, or meal prep lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 Servings

Course: Appetizer, Soup

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• For the Soup
• 1 large butternut squash about 2 lbs / 900 g, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion chopped
• 3 garlic cloves peeled
• 4 cups vegetable broth or chicken broth
• 1 tsp salt to taste
• ½ tsp black pepper
• ½ tsp ground nutmeg optional
• 4 –5 fresh sage leaves or ½ tsp dried sage
• ½ cup heavy cream or coconut milk for vegan version
• Optional Toppings
• Toasted pumpkin seeds pepitas
• Drizzle of cream or olive oil
• Crispy sage leaves

Equipment

• Large baking sheet
• Large pot or Dutch oven
• Blender or immersion blender
• Cutting board & knife
• Measuring cups & spoons
• Wooden spoon
• Ladle

Method

 

1. Roast the Squash
2. Preheat oven to 400°F (200°C).
3. Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
4. Roast for 25–30 minutes, until soft and golden at the edges.
5. Sauté Aromatics
6. In a large pot, heat 1 tbsp olive oil over medium heat.
7. Add onion and garlic, cooking until softened (about 5 minutes).
8. Blend the Base
9. Add roasted butternut squash and broth to the pot.
10. Add sage and nutmeg, then simmer for 10 minutes.
11. Use an immersion blender (or transfer to a regular blender) and blend until silky smooth.
12. Finish with Cream
13. Stir in heavy cream (or coconut milk).
14. Taste and adjust seasoning with salt and pepper.
15. Serve
16. Ladle into bowls and top with toasted pumpkin seeds, cream drizzle, or crispy sage.

Notes

For a vegan version, use vegetable broth and coconut milk instead of cream.

Add a dash of maple syrup for extra natural sweetness.

This soup freezes beautifully — store in portions and reheat gently.

Pair it with crusty bread, grilled cheese, or roasted vegetables for a complete meal.

Garnish with fresh herbs for an elegant fall dinner presentation.

Tips & Variations

• Add extra flavor: Roast the squash before cooking to enhance sweetness and deepen flavor.
• Go vegan: Use coconut milk instead of cream and vegetable broth instead of chicken broth.
• Spice it up: Add a pinch of cayenne or curry powder for a flavorful twist.
• Make it smoky: Stir in a bit of smoked paprika or crispy bacon bits for a savory note.
• Meal prep tip: This soup stores beautifully — refrigerate for up to 4 days or freeze for up to 3 months.

The combination of butternut squash and sage is timeless, but you can easily customize this recipe to suit your personal taste.

FAQ

Conclusion and Call-to-Action

This Warm Butternut Squash Sage Soup is more than just a fall dish — it’s a cozy experience in a bowl. The sweetness of the squash, the earthiness of the sage, and the creamy texture combine to create a meal that’s comforting, nourishing, and deeply satisfying.

Whether you’re preparing it for a family dinner, a festive celebration, or simply as a quick weekday meal, this homemade soup recipe is sure to become a seasonal favorite. It’s simple enough for beginners yet elegant enough for guests.

So grab your favorite pot, gather those fresh ingredients, and let this Butternut Squash Sage Soup fill your kitchen with the scents of fall.

If you enjoyed this recipe, share it with your friends or family, and don’t forget to explore more comforting, flavorful dishes at The Next Recipes — your destination for easy homemade recipes that bring warmth to every table.