Butternut Squash Soup with Sage Butter and Cream

I see all the exquisite squash at the Farmers Market in the fall and wonder what to do with them.

On a whim, I tried this soup and it was delicious! Light and nutritious, while also being sweet and savory.

Served with a slice of homemade bread, it is perfect for a cold fall or winter evening dinner.

This soup with quick and easy to make. I blended it up in our Ninja flood blender, but having an immersion hand blender would make it much easier and quicker.

Butternut Squash Soup with Sage Butter


1 butternut squash
2 TBL butter
1 onion chopped
2 tsp minced garlic
4 cups vegetable broth
cream - heavy or 1/2 and 1/2

Sage Butter

1/4 cup butter
6 sage leaves


Preheat your oven to 400F. Slice the squash in half and clean out the seeds. Lay the squash in a baking dish. Bake for 1 - 1.5 hours, until a fork inserts easily into the squash. Remove from oven and let the squash cool. Then scrape the squash out of it's skin into a bowl.
In a heavy pot, melt your butter over medium heat. Add your onions and garlic and saute till soft, about 5 minutes.

Add your roasted squash and broth. You can see that some of my broth is still frozen in the picture.

Simmer for 20 minutes to blend the flavors. Remove from heat and let cool slightly.

Working in batches, puree soup in a blender. An immersion blender would work as well.

To make your sage butter, melt the butter in a sauce pan over low heat. Add the sage leaves and cook until the butter browns and the sage is very aromatic - 3-4 minutes.

Pour soup into a large serving bowl.

Serve the soup, drizzled with browned sage butter, 1-2 sage leaves, and a swirl of cream.
Enjoy with a salad and a slice of homemade bread.

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