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Creamy One-Pot Butternut Squash Soup with Crispy Sage

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A velvety, savory butternut squash soup made in one pot with simple ingredients, topped with crispy sage leaves. It’s naturally gluten-free, dairy-free, and vegan-friendly, perfect for a cozy weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ – 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon ground nutmeg
  • 4 cups vegetable broth (low-sodium)
  • ½ cup full-fat coconut milk (from a can)
  • Salt and black pepper, to taste
  • 12–15 fresh sage leaves
  • 2 tablespoons butter or olive oil (for sage)
  • Flaky sea salt, for finishing

Instructions

  1. Prep the Squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent. Add minced garlic and grated ginger, cook 1 minute until fragrant.
  3. Toast the Squash: Add cubed squash to the pot, stir to coat. Let cook undisturbed for 5 minutes until the bottom of the cubes get golden brown.
  4. Add Broth and Spices: Pour in vegetable broth and add ground nutmeg. Stir, scraping up browned bits. Bring to a boil, then reduce heat to low, cover, and simmer 20-25 minutes until squash is fork-tender.
  5. Blend Until Silky: Remove from heat. Use an immersion blender to blend soup directly in the pot until smooth. (If using a regular blender, work in batches and be careful with hot liquid.)
  6. Add Coconut Milk: Stir in coconut milk. Season with salt and pepper to taste.
  7. Make Crispy Sage: In a small skillet over medium heat, heat butter or olive oil. Fry sage leaves in a single layer for 15-20 seconds per side until darker and crisp. Transfer to paper towel-lined plate and sprinkle with flaky sea salt.
  8. Serve: Ladle soup into bowls. Top with crispy sage leaves and a drizzle of extra coconut milk or olive oil if desired. Serve hot.

Notes

Don’t rush the toasting step—it deepens the flavor. Watch sage leaves carefully as they burn quickly. Season gradually with salt. Use full-fat coconut milk for best creaminess. Let soup rest 10-15 minutes after blending for melded flavors. Soup can be made a day ahead.

Nutrition

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

Find it online: https://freshforkful.com/creamy-one-pot-butternut-squash-soup-with-crispy-sage/