Benson's Harvest Squash Soup with Sage
A velvety butternut squash soup infused with fresh sage and a hint of cream. This american-inspired soups ready in about 40 minutes pairs peeled and cubed butternut squash, chopped yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cubed butternut squash
- 1, chopped yellow onion
- 2 cloves, minced garlic
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup, finely chopped fresh sage
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
- Step 2: Add cubed butternut squash, chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Bring to a simmer, cover, and cook for 20 minutes until squash is very tender.
- Step 3: Remove 1 cup of the soup and blend until completely smooth using an immersion blender or regular blender. Return blended soup to the pot.
- Step 4: Stir in heavy cream and 1/4 cup fresh sage, then cook uncovered for 5 minutes over low heat until heated through (do not boil).
- Step 5: Adjust seasoning with remaining salt and pepper to taste, then garnish with extra sage leaves before serving.
Frequently asked questions
How long does Benson's Harvest Squash Soup with Sage take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Benson's Harvest Squash Soup with Sage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped yellow onion from drying out.
Can I substitute ingredients in Benson's Harvest Squash Soup with Sage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Benson's Harvest Squash Soup with Sage for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Benson's Harvest Squash Soup with Sage?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is my new favorite soup recipe. The balance of squash and sage is just right.
- ★★★★★
A perfect fall soup, very easy to make. I'll be making it all season!
- ★★★★★
Made this for a dinner party and it was a hit. The flavors were so rich and comforting.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
