Signature Recipe
Creamy Butternut Squash and Sage Soup
A smooth and creamy soup made with butternut squash and fragrant sage, perfect for fall.
As the leaves turn golden and the air takes on a crisp bite, there’s nothing quite like a bowl of warm soup to embrace the flavors of the season. This delightful recipe for butternut squash soup captures the essence of fall with its smooth and creamy texture, enriched by the aromatic notes of fresh sage. Each spoonful is a comforting reminder of cozy evenings spent by the fireplace, making it the perfect dish to share with loved ones.
At the heart of this recipe is the vibrant butternut squash, known for its sweet, nutty flavor and beautiful orange hue. When roasted to perfection, it becomes irresistibly tender and blends seamlessly into a velvety soup. Paired with the savory depth of sautéed onions and the fragrant kick of garlic, this combination creates a symphony of taste that dances on the palate. The addition of rich vegetable broth elevates the dish, ensuring every bowl is brimming with warmth and nourishment.
The preparation is as inviting as the final result. With just a bit of chopping and sautéing, you’ll find that creating this comforting soup is not only easy but also incredibly satisfying. As the ingredients meld together, the kitchen fills with an enticing aroma that will draw everyone in. And let’s not forget the finishing touch: the delicate infusion of sage, which adds a layer of earthiness that perfectly complements the sweetness of the squash.
In just about 45 minutes, you can prepare a dish that serves four, making it an ideal choice for a cozy dinner or a gathering with friends. So grab your favorite pot, gather the ingredients, and let’s embark on a culinary journey that celebrates the warmth and flavors of fall.
Creamy Butternut Squash and Sage Soup
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 medium butternut squash (peeled and cubed)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 tablespoon fresh sage (chopped)
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
Steps
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the cubed butternut squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
- Stir in the chopped sage and heavy cream, and season with salt and pepper.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with additional sage if desired.
General Notes
- Serves 4
- A smooth and creamy soup made with butternut squash and fragrant sage, perfect for fall.