By Bring Winter Squash Soup with Sage to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Winter Squash Soup with Sage captures the essence of soups while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Winter Squash Soup with Sage becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups (960ml) vegetable broth
1/2 teaspoon ground nutmeg
1/4 teaspoon cinnamon (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 cup (60ml) heavy cream or coconut milk (optional, for creaminess)
2 tablespoons fresh sage, finely chopped (plus extra for garnish)
PREPARATION STEPS
Prepare the Squash:
Preheat your oven to 400°F (200°C).
Spread the cubed squash on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss to coat.
Roast for 25-30 minutes, or until tender and slightly caramelised.
Sauté the Aromatics:
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until softened, about 4-5 minutes.
Stir in the minced garlic and sage, cooking for 1 minute until fragrant.
Simmer the Soup:
Add the roasted squash to the pot. Pour in the vegetable broth, and season with nutmeg, cinnamon (if using), salt, and black pepper.
Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
Blend the Soup:
Use an immersion blender to puree the soup until smooth.
Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Add Cream (Optional):
Stir in the heavy cream or coconut milk for extra richness.
Adjust seasoning with more salt or pepper, if needed.
Serve:
Ladle the soup into bowls. Garnish with a drizzle of cream, fresh sage leaves, or a sprinkle of nutmeg.
Serve with crusty bread or crackers for a cosy meal.
Pro Tips:
Roasting the squash enhances its natural sweetness for a deeper flavour.
For added texture, sprinkle toasted pumpkin seeds or croutons on top.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Approx. 180 kcal per serving | Serves 4
Bon appétit and enjoy this warming autumnal treat!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 25 min | Total: 40 min | Servings: 6 | Calories: ~180 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Crusty bread; Simple salad; Grilled cheese
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
