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Cozy One-Pot Butternut Squash and Sage Soup

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A creamy, budget-friendly butternut squash soup made in one pot with fresh sage. It’s naturally vegan, gluten-free, and perfect for chilly evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup coconut milk or heavy cream
  • Optional toppings: Toasted pumpkin seeds, extra sage leaves, a drizzle of olive oil

Instructions

  1. Prep the squash: Cut off both ends of the butternut squash so it sits flat. Use a sharp vegetable peeler to remove the skin. Cut the squash in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. Heat the oil: Place a large pot over medium heat and add the olive oil. Let it warm up until shimmering.
  3. Sauté the aromatics: Add the diced sweet onion and cook, stirring occasionally, for about 5 minutes until translucent. Add the minced garlic and chopped sage, and cook for another minute until fragrant.
  4. Add the squash: Toss in the cubed butternut squash and stir to coat. Let it cook for 2-3 minutes, stirring occasionally.
  5. Pour in the liquid: Add the vegetable broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the squash is very tender.
  6. Blend until smooth: Turn off the heat. Use an immersion blender to blend the soup until completely smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches.
  7. Season and adjust: Stir in the salt and pepper. Taste and adjust seasoning. If the soup is too thick, add a splash of water or broth. If using coconut milk or cream, stir it in now.
  8. Serve and garnish: Ladle into bowls and add optional toppings like toasted pumpkin seeds, a drizzle of olive oil, or extra sage leaves.

Notes

For deeper flavor, roast the cubed squash with olive oil and salt at 400°F for 20 minutes before adding to the pot. Fresh sage is key; if using dried, use half the amount. The soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, one-pot soup, vegan soup, gluten-free soup, fall soup, sage soup

Find it online: https://eliplate.com/cozy-one-pot-butternut-squash-and-sage-soup/