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Squash Soup With Sage

Squash Soup With Sage recipe image
This creamy butternut squash soup is the ultimate comfort food for chilly evenings. By saut&# 195;©ing leeks and onions until golden, you build a deep, savory base that complements the natural sweetness of the squash. The addition of fresh sage and thyme adds an earthy, aromatic complexity that elevates this dish from simple to sophisticated. Silky smooth when blended, it offers a luxurious texture that feels indulgent yet remains light and healthy. Perfect for a cozy weeknight dinner, a make-ahead lunch, or a starter for a holiday feast, this vegan-friendly soup brings warmth and flavor to any table. Serve with crusty bread for dipping to soak up every last drop of this delicious broth.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 157.8
Dietary: Gluten-free
Description
This creamy butternut squash soup is the ultimate comfort food for chilly evenings. By saut&# 195;©ing leeks and onions until golden, you build a deep, savory base that complements the natural sweetness of the squash. The addition of fresh sage and thyme adds an earthy, aromatic complexity that elevates this dish from simple to sophisticated. Silky smooth when blended, it offers a luxurious texture that feels indulgent yet remains light and healthy. Perfect for a cozy weeknight dinner, a make-ahead lunch, or a starter for a holiday feast, this vegan-friendly soup brings warmth and flavor to any table. Serve with crusty bread for dipping to soak up every last drop of this delicious broth.
Ingredients
  • 1/4 cup Olive oil
  • 1 Minced Onion
  • 1 Leek, halved and thinly
  • 2 lb Butternut squash, peeled, seeded, and cubed
  • 4 c Vegetable or chicken stock
  • 2 Sage leaves, finely chopped
  • 1 Sprig of thyme
  • Salt and pepper to taste
Directions
  1. 1
    Heat the olive oil in a large pot over medium heat.
  2. 2
    Add the minced onion and thinly sliced leeks to the pot.
  3. 3
    Sauté the onions and leeks for 5-7 minutes until softened and translucent.
  4. 4
    Add the cubed butternut squash to the pot and stir to coat in the oil.
  5. 5
    Pour in the vegetable or chicken stock, ensuring the squash is submerged.
  6. 6
    Add the thyme sprig and bring the liquid to a boil.
  7. 7
    Reduce heat to low, cover, and simmer for 20 minutes until the squash is tender when pierced with a fork.
  8. 8
    Remove the thyme sprig and discard.
  9. 9
    Carefully blend the soup using an immersion blender until completely smooth, or transfer in batches to a standard blender.
  10. 10
    Return the soup to the pot if using a standard blender.
  11. 11
    Stir in the chopped sage leaves.
  12. 12
    Season with salt and pepper to taste.
  13. 13
    Simmer for 2 more minutes to meld flavors.
  14. 14
    Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 157.8kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 11.0mg1%
Total Carbohydrate 5.8g2%
Dietary Fiber 0.9g4%
Sugars 2.3g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer texture, you can stir in a splash of coconut milk or heavy cream after blending.

Crispy fried sage leaves make a beautiful garnish. Fry whole leaves in hot oil for 10 seconds until crisp, then drain on paper towels.

This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of stock if it thickens too much.

You can freeze this soup for up to 3 months. Leave some space in the container for expansion.

If you don't have fresh sage, you can use 1/2 teaspoon of dried sage, but add it earlier in the cooking process to allow the flavor to bloom.

Keywords: butternut squash, vegetable soup, vegan, gluten free, winter soup, sage, leek, comfort food, easy dinner, healthy recipe, blended soup, thyme, mediterranean, low calorie, meal prep, fall flavors
Read it online: https://www.chefs-mate.com/recipe/squash-soup-with-sage/