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Cozy Creamy Butternut Squash Soup with Sage

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A quick and easy butternut squash soup made with fresh sage, butter, and coconut milk for a silky, comforting bowl that’s perfect for cozy nights.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 10–12 fresh sage leaves
  • 2 tablespoons unsalted butter
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • ½ cup full-fat coconut milk or heavy cream
  • Salt and black pepper to taste (start with 1 teaspoon salt)
  • Optional garnish: toasted pumpkin seeds, extra sage leaves, drizzle of olive oil

Instructions

  1. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces. Aim for about 4 cups of cubes.
  2. Sauté the sage in butter: Place a large pot or Dutch oven over medium heat. Add butter. Once melted and foamy, add fresh sage leaves. Cook for 1-2 minutes until fragrant and slightly darkened. Remove a few leaves for garnish if desired, leaving the rest in the pot.
  3. Cook the aromatics: Add diced onion to the pot. Sauté for 5-6 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add squash and broth: Pour in cubed butternut squash and broth. Stir, scraping up any browned bits. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until squash is fork-tender.
  5. Blend until smooth: Remove pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, let cool for 5 minutes, then blend in batches, filling no more than halfway.
  6. Stir in creaminess: Add coconut milk or heavy cream. Stir well. Season with salt and pepper to taste (start with 1 teaspoon salt).
  7. Simmer and adjust: Return soup to low heat for 2-3 minutes to warm through. If too thick, add a splash of broth or water. If too thin, simmer uncovered for a few minutes to reduce.
  8. Serve and garnish: Ladle into bowls. Top with reserved fried sage leaves, toasted pumpkin seeds, and a drizzle of olive oil if desired. Serve hot with crusty bread or a side salad.

Notes

Don’t skip sautéing the sage in butter first—it releases essential oils for deeper flavor. For a vegan version, use olive oil instead of butter and full-fat coconut milk. The soup tastes even better the next day. If freezing, leave out the coconut milk/cream and add after thawing and reheating.

Nutrition

Keywords: butternut squash soup, creamy soup, sage, fall soup, easy soup, vegetarian, gluten-free

Find it online: https://livelybite.com/cozy-creamy-butternut-squash-soup-with-sage/