Sage-Infused Butternut Squash Soup
Creamy, aromatic soup featuring roasted butternut squash and earthy sage, ideal for cozy evenings. This american-inspired soups (vegan) ready in about 60 minutes pairs butternut squash, peeled and diced, medium onion, diced, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 cups butternut squash, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 tbsp sage leaves
- 2 tbsp olive oil
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper, black
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups diced butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper; spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 2: While squash roasts, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves; cook for 5 minutes until soft and fragrant.
- Step 3: Add roasted squash, 3 cups chicken broth, and 1 tbsp fresh sage to the pot; simmer uncovered for 15 minutes. Blend with an immersion blender until smooth, then stir in 1/4 cup heavy cream and season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sage-Infused Butternut Squash Soup take to make?
Total time is about 60 minutes (20 min prep + 40 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 Sage-Infused Butternut Squash Soup?
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 medium onion, diced from drying out.
Can I substitute ingredients in Sage-Infused Butternut Squash Soup?
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 Sage-Infused Butternut Squash Soup 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.
Is Sage-Infused Butternut Squash Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
