This Creamy Butternut and Sage Soup is the ultimate autumn comfort food. Fragrant with sage and enriched with cream, it’s sweet, savory, and incredibly smooth. It’s a simple yet luxurious recipe perfect for weeknights or holiday meals.
Nothing beats a great Creamy Butternut and Sage Soup. Whether you're a fan of Soup Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Creamy Butternut and Sage Soup
- Ultimate comfort food: Velvety, rich, and warming from the inside out.
- Magical flavor combination: Sweet squash and earthy sage are a classic duo.
- Surprisingly easy: Tastes fancy but the process is straightforward.
- Wonderfully versatile: Enjoy simply or dress up for a dinner party.
Ingredients & Tools
- 1 large butternut squash (about 2–2.5 lbs / 1–1.2 kg)
- 2 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 8–10 fresh sage leaves, plus more for garnish
- 4 cups vegetable broth
- ½ cup heavy cream (or full-fat coconut milk for a dairy-free version)
- Salt and black pepper to taste
- A pinch of nutmeg (freshly grated if possible)
- Optional for serving: toasted pumpkin seeds, a drizzle of cream, or a sprinkle of Parmesan cheese
Tools: A large baking sheet, a large soup pot or Dutch oven, an immersion blender or countertop blender.
Notes: Don’t skip roasting the squash—it concentrates flavor. Fresh sage is key; dried won’t provide the same aromatic punch.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 3 g |
| Fat: | 14 g |
| Carbs: | 30 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing your squash. Look for a butternut squash that feels heavy for its size and has a firm, matte skin without any soft spots. A heavier squash usually means it’s nice and moist inside.
- Don’t rush the roasting. Roasting the squash is what gives this soup its deep, caramelized flavor. You really want those edges to get a little bit of color—it makes all the difference.
- Fresh sage is non-negotiable. I know it’s tempting to use dried herbs from your pantry, but for this soup, fresh sage is essential. Its delicate, aromatic quality is the soul of the dish.
- Blending safely is key. If you’re using a countertop blender, never fill it more than halfway with hot soup, and always vent the lid to allow steam to escape. An immersion blender is safer and easier for this job.
How to Make Creamy Butternut and Sage Soup
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating, carefully peel the butternut squash, cut it in half lengthwise, and scoop out the seeds and stringy bits with a spoon. Then, chop the flesh into roughly 1-inch cubes. You’ll notice this is the most labor-intensive part, but it’s smooth sailing from here.
Step 2: Toss the cubed squash on a large baking sheet with one tablespoon of the olive oil and a good pinch of salt and pepper. Spread it out in a single layer—this ensures it roasts instead of steaming. Pop it into the preheated oven for about 25–30 minutes, or until the squash is tender and has some lovely caramelized edges.
Step 3: While the squash is roasting, it’s time to build your flavor base. Heat the remaining tablespoon of olive oil in your large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5–7 minutes. Then, add the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn.
Step 4: Now for the star herb! Add the fresh sage leaves to the pot. You’ll hear a gentle sizzle and almost immediately smell that incredible earthy aroma. Stir them around for about 30 seconds to a minute to wake up their oils. This quick step, called “blooming” the herb, really unlocks its full flavor potential.
Step 5: By now, your squash should be beautifully roasted. Carefully add all of the roasted squash cubes into the pot with the onions and sage. Pour in the vegetable broth, making sure it just covers the squash. Bring everything to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes. This allows all the flavors to get to know each other.
Step 6: Turn off the heat. It’s blending time! If you’re using an immersion blender, carefully submerge it into the soup and blend until it’s completely smooth and velvety. If you’re using a countertop blender, work in batches, never filling the blender more than halfway, and always vent the lid. The texture should be incredibly silky.
Step 7: Once the soup is smooth, stir in the heavy cream. This is where it gets that luxurious, creamy finish. Now, season it with salt and pepper to your liking, and don’t forget that tiny pinch of nutmeg—it subtly enhances the squash’s sweetness without being overpowering. Give it one final taste and adjust the seasoning if needed.
Step 8: To serve, ladle the hot soup into bowls. For a little flair, you can garnish with a fresh sage leaf, a drizzle of cream, or some toasted pumpkin seeds for a nice crunch. It’s ready to warm you up from the inside out.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula with a sharp lemon vinaigrette cuts through the soup’s richness perfectly, creating a wonderfully balanced meal.
- Grilled cheese sandwich on sourdough — This is the ultimate comfort pairing. The crispy, cheesy sandwich is just made for dipping into this velvety soup.
- Garlic and herb croutons — Homemade croutons add a fantastic crunch and a burst of garlicky flavor that takes each spoonful to the next level.
Drinks
- A crisp Chardonnay — A lightly oaked Chardonnay has notes of vanilla and butter that mirror the soup’s creamy texture and complement the squash’s sweetness beautifully.
- Hard apple cider — The bright, effervescent apple flavor is a refreshing contrast to the earthy, savory notes of the sage and squash.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each creamy, satisfying bite.
Something Sweet
- Spiced pear galette — The warm, soft pears and flaky pastry continue the cozy autumn theme and provide a lovely, not-too-sweet ending.
- Dark chocolate and sea salt cookies — A little bitterness from the dark chocolate and a hit of salt is the perfect follow-up to a sweet and savory soup.
- Pumpkin bread — It keeps the seasonal vibe going and is a wonderfully moist, spiced treat that feels like a natural extension of the meal.
Top Mistakes to Avoid
- Mistake: Not roasting the squash. Boiling raw squash in the broth will work, but you’ll miss out on the deep, caramelized flavor that roasting provides. It’s the single biggest flavor upgrade you can give this soup.
- Mistake: Burning the garlic. Garlic cooks much faster than onions. If you add it at the same time, it can burn and turn bitter, which will overshadow the delicate flavors of the soup. Add it towards the end of the onion’s cooking time.
- Mistake: Over-blending with a countertop blender. If you fill the blender jar too full with hot liquid, the steam can build up and blow the lid off, creating a dangerous and messy situation. Always blend in small, vented batches.
- Mistake: Skipping the final seasoning. Soups need seasoning at the end, after all the ingredients have melded together. Always taste and adjust the salt and pepper right before serving—it makes all the difference.
Expert Tips
- Tip: Make a sage brown butter garnish. Melt a couple tablespoons of butter in a small pan until it foams and turns a nutty brown color, then toss in a few extra sage leaves until they crisp up. Drizzle this over the finished soup for an incredible, restaurant-worthy finish.
- Tip: Roast the squash seeds. Don’t throw away the seeds you scooped out! Clean them, toss them with a little oil and salt, and roast them at 325°F (165°C) for 15-20 minutes. They make a fantastic, zero-waste garnish.
- Tip: Add a potato for extra creaminess without more cream. If you want an even thicker, silkier texture but want to lighten it up, try roasting a small, peeled russet potato along with the squash. It blends up beautifully and adds body.
- Tip: Let the soup cool completely before freezing. If you’re planning to freeze portions, patience is key. Letting the soup cool to room temperature before transferring it to freezer-safe containers prevents ice crystals from forming and preserves the best texture.
FAQs
Can I make this soup ahead of time?
Absolutely, and it might even be better the next day! The flavors have more time to meld together. Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or water when reheating as it tends to thicken up in the fridge.
Can I freeze this creamy butternut squash soup?
You sure can, it freezes wonderfully. Again, make sure it’s completely cooled first. Portion it into freezer-safe bags or containers, leaving a little space for expansion, and it will keep for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat it gently on the stove. The texture might separate a tiny bit, but a quick stir or a whirl with the immersion blender will bring it right back.
What can I use instead of heavy cream?
For a lighter version, full-fat coconut milk is a fantastic dairy-free substitute that adds a similar richness. You could also use half-and-half, though the soup won’t be quite as luxuriously thick. For a very light version, a splash of whole milk or even just a bit of extra broth will work, but the final result will be less creamy.
My soup is too thick. How can I thin it out?
No problem at all! This happens easily, especially if your squash was particularly large. Simply stir in a little more vegetable broth, or even some water, a quarter-cup at a time, until it reaches your desired consistency. Reheat it gently after adding the extra liquid and give it a good stir.
Is there a way to make this soup in a slow cooker?
Yes, it adapts beautifully to a slow cooker. Just add the raw, cubed squash (no need to roast first), onion, garlic, sage, and broth to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the squash is very tender. Then, blend and stir in the cream as directed. The flavor will be a bit less caramelized but still delicious.
Creamy Butternut And Sage Soup
Make the best Creamy Butternut and Sage Soup with this easy recipe. A velvety, savory-sweet autumn comfort food. Get the simple recipe now!
Ingredients
For the Ingredients
-
1 large butternut squash (about 2–2.5 lbs / 1–1.2 kg)
-
2 tbsp olive oil (divided)
-
1 large yellow onion (chopped)
-
2 cloves garlic (minced)
-
8–10 fresh sage leaves (plus more for garnish)
-
4 cups vegetable broth
-
½ cup heavy cream (or full-fat coconut milk for a dairy-free version)
-
Salt and black pepper (to taste)
-
A pinch nutmeg (freshly grated if possible)
-
Optional for serving (toasted pumpkin seeds, a drizzle of cream, or a sprinkle of Parmesan cheese)
Instructions
-
First, preheat your oven to 400°F (200°C). While it’s heating, carefully peel the butternut squash, cut it in half lengthwise, and scoop out the seeds and stringy bits with a spoon. Then, chop the flesh into roughly 1-inch cubes.01
-
Toss the cubed squash on a large baking sheet with one tablespoon of the olive oil and a good pinch of salt and pepper. Spread it out in a single layer—this ensures it roasts instead of steaming. Pop it into the preheated oven for about 25–30 minutes, or until the squash is tender and has some lovely caramelized edges.02
-
While the squash is roasting, it’s time to build your flavor base. Heat the remaining tablespoon of olive oil in your large soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5–7 minutes. Then, add the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn.03
-
Now for the star herb! Add the fresh sage leaves to the pot. You’ll hear a gentle sizzle and almost immediately smell that incredible earthy aroma. Stir them around for about 30 seconds to a minute to wake up their oils.04
-
Carefully add all of the roasted squash cubes into the pot with the onions and sage. Pour in the vegetable broth, making sure it just covers the squash. Bring everything to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes.05
-
Turn off the heat. It’s blending time! If you’re using an immersion blender, carefully submerge it into the soup and blend until it’s completely smooth and velvety. If you’re using a countertop blender, work in batches, never filling the blender more than halfway, and always vent the lid.06
-
Once the soup is smooth, stir in the heavy cream. Now, season it with salt and pepper to your liking, and don’t forget that tiny pinch of nutmeg. Give it one final taste and adjust the seasoning if needed.07
-
To serve, ladle the hot soup into bowls. For a little flair, you can garnish with a fresh sage leaf, a drizzle of cream, or some toasted pumpkin seeds for a nice crunch.08
Not what you're looking for?
