
I would use the word “recipe” loosely in reference to this butternut squash soup. It is not fussy. You really don’t even need to measure with any tools besides your heart. It will turn out well every time. But, to give you a jumping off point, here is a recipe.
It is a creamy and velvety soup…and it can be thicker or thinner depending on how much stock you choose to use. I make mine with chicken stock, but you can absolutely use vegetable stock as well. Feel free to adjust anything. One thing I’d say, however, is that using fresh sage is key. You could use dried, but fresh really packs a punch and gives this butternut squash soup its signature essence. You can also try other herbs (like thyme or savory) but sage and squash are a perfect match!
If you prepare this to be on the thicker side (with less stock) it makes a really great sauce for pasta, especially ravioli.
PrintCreamy Butternut Squash Soup
Ingredients
- 1 large butternut squash (peeled, seeded, and chopped)
- Medium or large sweet onion (chopped)
- 3–4 large carrots (chopped)
- 6–8 cups stock (veggie or chicken)
- 1–2 tsp salt
- 1/2–1 cup heavy cream (light works well too)
- 2 tbsp maple syrup
- 2 sprigs fresh sage
- Fresh ground black pepper (if desired)
Instructions
- Bring the stock to a boil and add the squash, carrots, onion, and 1 tsp of salt.
- Cover, reduce heat to medium/low and simmer until squash is tender (about 30 minutes.) Then turn off the heat.
- Purée with an immersion blender until smooth. (Or you can transfer to a regular blender.)
- Gently roll the sage in your hands to “bruise” it. This will help release the aroma.
- Add the sage (whole), the cream, and maple syrup. Also add the fresh cracked black pepper to taste of desired. Stir. Let it sit for about 10 minutes while the sage infuses.
- Remove the springs of sage and give it a taste. At this stage you can add anything you think it needs (more salt, pepper, cream, or maple syrup.)
- Enjoy! It goes really well with some good, crusty bread.