Butternut Squash Soup with Sage
As the crisp autumn air sets in, a warm pot of butternut squash soup can provide just the comfort you're looking for. With its creamy texture and rich flavor, this soup is both nourishing and satisfying. The addition of fresh sage and a hint of nutmeg brings out the natural sweetness of the squash, making it a delightful seasonal dish.
Feel free to experiment with additions like a swirl of cream or a sprinkle of toasted pumpkin seeds for added texture. If you want to make it heartier, consider stirring in cooked quinoa or serving with a slice of crusty bread. You can substitute fresh sage with thyme or rosemary if preferred, adding a different herbal note to the soup.
This soup is perfect for cozy family dinners, or as an elegant starter for a fall gathering. Its vibrant orange hue and inviting aroma make it an ideal choice for holiday meals. Enjoy it for lunch or dinner, and savor the flavors of autumn with every spoonful.
How to Make It
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1
Peel, seed, and cube the butternut squash. Chop the onion and garlic.
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2
Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft.
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3
Add the squash cubes and sauté for 5 minutes, stirring occasionally.
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4
Pour in the vegetable broth, add sage leaves, nutmeg, salt, and pepper.
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5
Bring to a boil, then reduce heat and simmer for about 20 minutes, until the squash is tender.
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6
Remove from heat, discard sage leaves, and use an immersion blender to puree the soup until smooth (or carefully blend in batches in a regular blender).
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7
Stir in the cream if using, adjust seasoning if necessary.
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8
Serve warm, optionally garnished with additional sage leaves or a swirl of cream.