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Cozy One-Pot Butternut Squash and Sage Soup – Easy Fall Recipe

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This creamy, earthy, soul-warming butternut squash and sage soup is a one-pot wonder that delivers restaurant-quality taste in under an hour. Perfect for cozy nights, it’s made with simple ingredients and is naturally gluten-free and vegan-friendly.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 3 cups vegetable broth
  • 1 cup water
  • ½ cup full-fat coconut milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 12–15 fresh sage leaves
  • 1 tablespoon olive oil
  • Optional garnishes: toasted pumpkin seeds, drizzle of coconut milk or heavy cream, fresh sage leaves fried in butter, crusty bread or sourdough

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes. You should have about 4 cups. Set aside.
  2. Sauté the aromatics: Place your Dutch oven over medium heat and add the butter and olive oil. Once the butter is melted and shimmering, add the diced onion. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Crisp the sage: Add the fresh sage leaves to the pot in a single layer. Cook for 1-2 minutes per side until they turn slightly crispy and the butter takes on a greenish hue. Remove about half the sage leaves and set them aside for garnish. Leave the rest in the pot.
  4. Add the squash and liquid: Toss in the cubed butternut squash, salt, and pepper. Stir everything together so the squash gets coated in the buttery sage mixture. Cook for 2-3 minutes, letting the edges of the squash soften slightly. Pour in the vegetable broth and water, scraping the bottom of the pot with your wooden spoon to release any flavorful browned bits.
  5. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the squash is fork-tender.
  6. Blend: Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway each time. Be sure to remove the center cap from the blender lid and cover it with a kitchen towel to let steam escape.
  7. Add the coconut milk: Once the soup is smooth, stir in the coconut milk. Start with ¼ cup, taste, and add more if you want a richer texture. Heat the soup gently over low heat for 2-3 minutes, but don’t let it boil after adding the coconut milk or it might separate.
  8. Taste and adjust: Taste your soup and adjust the seasoning. Does it need more salt? A pinch more pepper? Maybe a tiny squeeze of lemon juice to brighten it up? Trust your palate here. I usually add another ¼ teaspoon of salt and a grind of fresh pepper.
  9. Serve: Ladle the soup into bowls. Garnish with the reserved crispy sage leaves, a drizzle of coconut milk, and a sprinkle of toasted pumpkin seeds if you’re feeling fancy. Serve immediately with crusty bread on the side.

Notes

Don’t skip the sage-blooming step; it gives the soup its signature flavor. Cut squash evenly for even cooking. Watch your heat to avoid burning garlic. For a thicker soup, reduce broth to 2 ½ cups or simmer uncovered longer. For a thinner soup, add more broth or water. The soup freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, sage soup, one-pot soup, fall soup, creamy soup, vegan soup, gluten-free soup, easy soup recipe

Find it online: https://dinadishes.com/cozy-one-pot-butternut-squash-and-sage-soup-easy-fall-recipe/