The season for soup is finally here! There’s nothing better than homemade soup. Store bought soup just isn’t the same. Plus, it’s often high in sodium and preservatives. This recipe has 10 simple ingredients and can be puréed either with an immersion blender or using a high powered blender like Vitamix. You’ll get a smoother texture using a high a powered blender. I’ve always thought that this soup is better on day 2 or 3. It’s also quite delicious with crusty bread or a big green salad – or both! The fragrance of the sage and nutmeg is enticing and the deep, golden color comes from the carrot. The classic and simple combination of sage and butternut squash is one my favorites. It’s also very filling yet low in calories. This soup is great to make ahead on a Sunday. You can prep your butternut squash a few days in advance to cut down on prep time the day you decide to cook it. As always, let me know how it turns out by tagging @thefriendlyepicurean on Instagram, Facebook, and Twitter!
Butternut Squash Soup with Sage
- 2.5 lbs butternut squash, roughly chopped into 1″ cubes
- 1 carrot, diced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbs olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 2 tsp chopped sage, plus 1 tsp chopped sage to garnish
DirectionsCook onions in olive oil in a large saucepan or stockpot on medium heat, about 3 minutes. Next add garlic and cook for 1 additional minute. Next, add butter, carrot, and butternut squash and cook for about 3 minutes on medium heat. Next add vegetable broth, salt, and pepper and simmer for about 10 minutes or until squash is soft all the way through. Next, add sage and nutmeg and allow to simmer for another 3-5 minutes. Carefully transfer to a high powered blender such as Vitamix and puree until smooth. You may need to do this several cups at a time depending how much your blender holds. Or puree soup with an immersion blender. Garnish with chopped sage and serve. May be stored in an airtight container in the fridge for up to 3-4 days.
Nutrition Information: Makes 7 cups
- Approximate Calories Per Cup: 110 cal