Simmered Butternut Squash Soup with Fresh Sage
Velvety soup made by roasting squash and simmering with vegetable broth, finished with toasted sage for earthy depth. This american-inspired soups (vegetarian) ready in about 60 minutes pairs peeled and cubed butternut squash, medium, finely chopped yellow onion, medium, diced 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 leaves fresh sage leaves
- 1/4 cup heavy cream
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove pot from heat and carefully blend the soup using an immersion blender until completely smooth. Return to low heat.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Butternut Squash Soup with Fresh Sage take to make?
Total time is about 60 minutes (25 min prep + 35 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 Simmered Butternut Squash Soup with Fresh 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 medium, diced carrot from drying out.
Can I substitute ingredients in Simmered Butternut Squash Soup with Fresh 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 Simmered Butternut Squash Soup with Fresh 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.
Is Simmered Butternut Squash Soup with Fresh Sage vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
