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Creamy Butternut Squash Soup Recipe Easy Homemade with Crispy Sage Topping

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A cozy, creamy butternut squash soup with a velvety texture and a crispy sage topping that adds a burst of herbaceous crunch. Perfect for chilly evenings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 lbs / 900g to 1.4kg), peeled, seeded, and cubed
  • 2 tablespoons olive oil (for roasting and sautéing)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (950ml), preferably low-sodium
  • ½ cup heavy cream or coconut cream (120ml)
  • About 12 fresh sage leaves (for crispy topping)
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional: splash of apple cider vinegar or fresh lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the baking sheet.
  3. Roast the squash for 25-30 minutes, turning once halfway through, until tender and slightly caramelized with golden edges.
  4. While the squash roasts, dice the onion and mince the garlic. Warm 1 tablespoon olive oil in a large pot over medium heat.
  5. Sauté the onion until softened and translucent, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
  6. Add the roasted squash to the pot. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to marry flavors.
  7. Remove the pot from heat and puree the soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully.
  8. Return the pot to low heat. Stir in the heavy cream or coconut cream, ground nutmeg, salt, and pepper. Adjust seasoning to taste. Add a splash of apple cider vinegar or lemon juice if desired.
  9. Heat a small skillet over medium heat with 1 tablespoon olive oil. Fry sage leaves in a single layer for 1-2 minutes per side until crisp but not burnt. Remove with a slotted spoon and drain on paper towels.
  10. Ladle the soup into bowls and garnish with crispy sage leaves. Optionally drizzle with olive oil or sprinkle freshly cracked black pepper.

Notes

Do not rush roasting; caramelization adds rich flavor. Fry sage leaves just before serving to keep them crispy. Blend carefully to avoid splatter. Adjust seasoning gradually to avoid over-salting. For dairy-free, use coconut cream. For lighter soup, substitute heavy cream with plain Greek yogurt at the end.

Nutrition

Keywords: butternut squash soup, creamy soup, crispy sage, easy soup recipe, fall soup, cozy dinner, vegetarian soup, gluten-free soup, dairy-free option

Find it online: https://blixfood.com/creamy-butternut-squash-soup-recipe-easy-homemade-with-crispy-sage-topping/