Simmered Butternut Squash Soup with Fresh Sage

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Velvety soup made by roasting squash and simmering with vegetable broth, finished with toasted sage for earthy depth. This American-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs butternut squash, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, peeled and cubed butternut squash
• 1 medium, finely chopped yellow onion
• 1 medium, diced carrot
• 4 cups vegetable broth
• 1 tbsp olive oil
• 6 fresh sage leaves
• 1/4 cup heavy cream
• 3/4 tsp salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast at 400°F for 25 minutes until tender and slightly caramelized.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and diced carrot, cooking for 5 minutes until softened and translucent.
3. Step 3: Add roasted squash, vegetable broth, and 3 fresh sage leaves. Bring to a gentle simmer and cook for 15 minutes to meld flavors.
4. Step 4: Remove pot from heat and carefully blend the soup using an immersion blender until completely smooth. Return to low heat.
5. Step 5: Stir in heavy cream, remaining 3 fresh sage leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes without boiling, then remove from heat and discard sage leaves.