Butternut Squash and Sage Soup Recipe

Butternut Squash and Sage Soup Recipe



  • 1 butternut squash (peeled, seeded, and cubed)
  • 3 tbsps olive oil
  • salt (for seasoning)
  • seasoning (salt, for)
  • pepper (for seasoning)
  • seasoning (pepper, for)
  • 11/2 tbsps butter
  • 1 onion (diced)
  • 6 cups chicken broth
  • 20 sage leaves (fresh)
Total Time
1 hr 10 min


Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, sprinkle with salt and pepper.

Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized and fork-tender; set aside.

In a large stockpot, heat 1/2 tablespoon butter and the remaining oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and tender, about 10 minutes.

Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30. Remove from heat.

Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

Heat 1 tablespoon butter in small skillet. Add sage and cook until crisp.

Remove and drain on paper towels. Reserve butter in skillet.

Divide soup among 6 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

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Nutrition Facts

Amount Per Serving
Calories 160 Calories from Fat 110
% Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 15%
Trans Fat
Cholesterol 10mg 3%
Sodium 1390mg 58%
Potassium 460mg 13%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 6g
Vitamin A 140%
Vitamin C 25%
Calcium 6%
Iron 4%
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