Texas Butternut Squash Soup with Sage
A velvety autumn soup featuring roasted butternut squash and fresh sage for a comforting, seasonal meal. This american-inspired soups ready in about 55 minutes pairs peeled and cubed butternut squash, chopped onion, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1/2 cup chopped onion
- 4 cups chicken broth
- 6 fresh sage leaves
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups peeled and cubed butternut squash with 1 tbsp olive oil, salt, and pepper, spreading in a single layer on a baking sheet.
- Step 2: Roast for 25 minutes until squash is tender and caramelized around the edges.
- Step 3: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup chopped onion and sauté for 5 minutes until translucent.
- Step 4: Add roasted squash, 4 cups chicken broth, and 6 fresh sage leaves to the pot. Bring to a simmer and cook for 15 minutes.
- Step 5: Remove sage leaves and blend soup until smooth using an immersion blender. Stir in 1/4 cup heavy cream and simmer for 2 minutes until heated through and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas Butternut Squash Soup with Sage take to make?
Total time is about 55 minutes (15 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 Texas Butternut 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 onion from drying out.
Can I substitute ingredients in Texas Butternut 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 Texas Butternut 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 Texas Butternut 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
