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Creamy One-Pot Butternut Squash Soup with Sage

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A simple, comforting, and creamy one-pot butternut squash soup infused with fresh sage. This dairy-free friendly recipe is quick to make, perfect for meal prep, and delivers restaurant-quality texture with wholesome ingredients.

Ingredients

Scale
  • 3–4 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage leaves, stripped from stems and roughly chopped
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 can full-fat coconut milk (optional, for creaminess)
  • Extra virgin olive oil, for sautéing
  • Salt and black pepper, to taste
  • Pinch of nutmeg

Instructions

  1. Prep the vegetables: Peel and cube the butternut squash, dice the onion, chop the carrots, and mince the garlic. Strip and chop the sage leaves.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onions and carrots, sautéing for about 5 minutes until translucent and soft.
  3. Add garlic and sage: Stir in the minced garlic and chopped sage, cooking for 30-60 seconds until fragrant but not burnt.
  4. Add squash and broth: Add the cubed squash to the pot and pour in the vegetable broth, ensuring vegetables are covered. Stir to combine.
  5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the squash is fork-tender.
  6. Blend: Remove from heat. Use an immersion blender to blend the soup directly in the pot until smooth, or carefully blend in batches in a countertop blender.
  7. Add cream and season: Stir in the coconut milk (or cream) and nutmeg. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve: Ladle into bowls and garnish with olive oil, fresh sage leaves, or toasted pumpkin seeds.

Notes

If the soup is too thin, simmer uncovered to reduce or add a cornstarch slurry. For a smoky flavor, roast the squash at 400°F for 25-30 minutes before adding to the pot. The soup tastes better the next day and freezes well for up to 3 months. If using coconut milk, whisk vigorously when reheating to prevent separation.

Nutrition

Keywords: butternut squash soup, sage soup, creamy soup, one-pot recipe, dairy-free, vegan, fall recipes, comfort food, healthy soup, meal prep

Find it online: https://gleefulfork.com/creamy-one-pot-butternut-squash-soup-with-sage/