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Best Easy Creamy Butternut Squash Soup with Crispy Sage

creamy butternut squash soup - featured image
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This quick and easy creamy butternut squash soup comes together in about 30 minutes with simple ingredients. Topped with crispy sage leaves, it’s a comforting weeknight meal that feels fancy enough for guests.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups vegetable broth or chicken broth (low-sodium preferred)
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Pinch of nutmeg or cinnamon (optional)
  • 12–15 fresh sage leaves
  • 2 tablespoons unsalted butter or olive oil (for crispy sage)
  • Flaky sea salt (for finishing)

Instructions

  1. Dice the onion and mince the garlic. If using a whole butternut squash, peel, seed, and cut into 1-inch cubes.
  2. Place a large pot over medium heat and melt 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the cubed butternut squash and 4 cups of broth to the pot. Stir, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until the squash is tender when pierced with a fork.
  4. Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or let cool for 5 minutes and blend in batches in a regular blender (fill no more than halfway and hold lid down with a towel).
  5. Stir in ½ cup of heavy cream or coconut milk. Season with salt, pepper, and a pinch of nutmeg if using. Adjust consistency with additional broth or water if needed. Keep warm over low heat.
  6. Pat sage leaves dry with a paper towel. In a small skillet over medium heat, melt 2 tablespoons of butter. Add sage leaves in a single layer and cook for 30-60 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  7. Ladle soup into bowls. Top with crispy sage leaves and a drizzle of sage-infused butter from the pan. Serve immediately.

Notes

For a vegan version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The soup can be made up to 3 days in advance and tastes even better the next day. Store crispy sage separately at room temperature for up to 2 days. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, crispy sage, easy soup, fall soup, weeknight dinner, comfort food, gluten-free soup

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