Name: Creamy Butternut Squash Soup with Crispy Sage
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Butternut squash, peeled and cubed; 1 medium Yellow onion, chopped; 2 cloves Garlic cloves, minced; 4 cups Vegetable broth; 1/2 cup Heavy cream; 4 tbsp Unsalted butter; 12 leaves Fresh sage leaves; 2 tbsp Olive oil; 1/4 tsp Ground nutmeg

"Indulge in a bowl of pure comfort with this silky, roasted butternut squash soup. Infused with aromatic garlic and nutmeg, it is finished with golden brown butter and perfectly crisp sage leaves for an elegant touch."

1 Ingredients

Qty	Item
2 lbs 907 g	Butternut squash, peeled and cubed
1 medium 150 g	Yellow onion, chopped
2 cloves 6 g	Garlic cloves, minced
4 cups 960 ml	Vegetable broth
1/2 cup 120 ml	Heavy cream
4 tbsp 56 g	Unsalted butter
12 leaves 10 g	Fresh sage leaves
2 tbsp 30 ml	Olive oil
1/4 tsp 0.5 g	Ground nutmeg

2 Instructions

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and sauté until translucent and soft, about 5-7 minutes.

Stir in the minced garlic and cubed butternut squash. Cook for 3-4 minutes to slightly caramelize the edges of the squash.

Pour in the vegetable broth until the squash is submerged. Bring to a boil, then reduce heat and simmer partially covered for 25-30 minutes until the squash is very tender.

While the soup simmers, prepare the topping. In a small skillet, melt the butter over medium-high heat. Once bubbling, add the sage leaves. Fry for about 1 minute until crisp but still green. Remove sage to a paper towel and keep the browned butter in the pan.

Use an immersion blender to puree the soup until perfectly smooth. Alternatively, transfer to a blender in batches.

Stir in the heavy cream and ground nutmeg. Season generously with salt and black pepper to taste.

Ladle the soup into bowls. Garnish with a drizzle of the reserved brown butter and 3 crispy sage leaves per serving.

·
For a deeper flavor, roast the squash cubes at 400°F (200°C) with a little olive oil for 20 minutes before adding them to the pot.
·
Add a splash of apple cider vinegar or lemon juice just before serving to balance the sweetness of the squash.
·
To make this vegan, use coconut milk instead of heavy cream and olive oil instead of butter for the sage.

? Frequently Asked Questions

Can I use frozen butternut squash?

Yes, frozen cubed squash works perfectly for this recipe and can save you prep time. You can add it directly to the pot without thawing.

How long can I store this soup?

The soup can be kept in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop.

Can I freeze this butternut squash soup?

Yes, this soup freezes very well. For the best texture, freeze the soup before adding the cream. Add the cream during reheating.

What if my soup is too thick?

Simply stir in a little more vegetable broth or water, one splash at a time, until you reach your desired consistency.

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