Easy Butternut Squash Soup

with crispy sage
With crispy sage
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For the soup:
1 tbsp Olive oil
1 Onion large, chopped
3 cloves Garlic minced
1 Butternut squash medium (3 lbs), peeled and cubed
4 cups Vegetable broth
¾ tsp Sea salt plus more for sage
¼ tsp Black pepper
½ cup Heavy cream
For garnish:
¼ cup Olive oil
1 bunch Sage fresh

Nutritional information

  • For the soup:

  • For garnish:

Easy Butternut Squash Soup


If you are looking for a new easy soup recipe to feed a crowd, this Easy Butternut Squash Soup is the one for you! Comforting and delicious, with only a splash of cream and tons of butternut squash so it’s good for you too. Make this soup look pretty and extra delish by topping each bowl with crispy sage and a drizzle of extra cream. Amazing!

This butternut squash soup is really simple and comes together in 30 minutes. And you only need 9 simple ingredients, alongside basics like oil, salt and black pepper. The first step is to sauté the onions and garlic. Next, stir in the butternut squash pieces, vegetable broth, salt and pepper. Once this is done, it takes 20 minutes to finish it up. Simmer the soup until the butternut squash is tender. Use an immersion blender to puréе the soup. Finally, add the heavy cream and stir until heated through. To make the crispy sage: In a small skillet, heat the oil until very hot. Fry the sage leaves in batches until crisp, about 15 seconds. Then transfer to a paper towel-lined plate and sprinkle with flaky sea salt. Sprinkle over the piping hot butternut squash soup, and enjoy!

To make the Easy Butternut Squash Soup, you will need the following ingredients:

Ingridiens for Easy Butternut Squash Soup

Steps to make Easy Butternut Squash Soup


Sauté onions


In a Dutch oven or heavy-bottomed pot over medium heat, heat 1 tablespoon olive oil and add 1 chopped onion. Sauté, stirring frequently, until the onions are translucent and tender, about 5 minutes.


Add garlic


Add 3 minced garlic cloves and cook for 1 minute.


Add squash, broth, salt and pepper


Stir in the cubed butternut squash, 4 cups vegetable broth, ¾ teaspoon sea salt, and ¼ teaspoon pepper and bring to a boil. Then reduce heat and simmer, covered, about 10-15 minutes or until the butternut squash is tender.


Fry the sage


In a small skillet, heat ¼ cup olive oil until hot. Add the sage leaves and fry in batches for about 10-15 seconds or until the oil stops sizzling around the edges. Carefully transfer the leaves to a paper towel-lined plate and sprinkle with flaky sea salt.


Purée the soup


Use an immersion blender to puréе the soup. Alternatively, cool slightly and puréе the soup in batches in a blender, then return to the pot.


Add heavy cream


Stir in ½ cup heavy cream and let the soup heat through.



Serve piping hot, garnished with fried sage leaves and a drizzle of extra cream if you wish. Enjoy!

This Easy Butternut Squash Soup is the perfect start to a meal or a way to warm up on a cold day. Silky, creamy, and so delicious. Top each bowl of soup with crispy fried sage to add a flavorful, delightfully delicious twist on butternut squash. Made it? Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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