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Butternut Squash Soup Recipe Easy Cozy Fall Dinner with Sage and Crunch

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A velvety, comforting butternut squash soup infused with fresh sage and topped with crispy pepitas for a creamy crunch. Perfect for chilly fall evenings, gatherings, or a cozy family dinner.

Ingredients

Scale
  • 2 lbs (about 4 cups) butternut squash, peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 8–10 fresh sage leaves, divided
  • 1 large carrot, peeled and sliced
  • 2 celery stalks, diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • Salt and black pepper, to taste
  • 1/4 tsp ground nutmeg (optional)
  • 1/3 cup pepitas (pumpkin seeds)
  • 1 tbsp olive oil (plus more for sautéing)
  • Pinch flaky sea salt

Instructions

  1. Peel and cube the butternut squash. Dice the onion, slice the carrot, chop the celery, and mince the garlic.
  2. Heat 1 tbsp olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for 5–7 minutes until soft and onion is translucent.
  3. Stir in garlic and half the sage leaves; cook for 1 minute until fragrant.
  4. Add cubed squash and stir to coat. Pour in broth, add salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until squash is fork-tender.
  5. Blend soup until completely smooth using a blender or immersion blender. Add more broth if needed for desired consistency.
  6. Return soup to pot and stir in heavy cream. Heat gently over low for 3–5 minutes. Adjust seasoning to taste.
  7. For the topping: Heat 1 tbsp olive oil in a small skillet over medium. Fry remaining sage leaves for 30 seconds per side until crisp; drain on paper towels. Toast pepitas in the same skillet for 2–3 minutes until golden and popping. Sprinkle with flaky sea salt.
  8. Ladle soup into bowls. Top with fried sage leaves and crunchy pepitas. Drizzle with extra cream if desired.

Notes

For deeper flavor, roast squash cubes at 400°F for 30–40 minutes before simmering. Taste and adjust seasoning as squash sweetness varies. Use coconut cream and vegetable broth for vegan/dairy-free. Toast pepitas on medium heat and stir constantly to avoid burning. Soup thickens as it sits; thin with broth when reheating.

Nutrition

Keywords: butternut squash soup, fall soup, sage, creamy soup, gluten-free, vegetarian, cozy dinner, easy soup, autumn recipe, pepitas, comfort food

Find it online: https://yumyep.com/butternut-squash-soup-recipe-easy-cozy-fall-dinner-with-sage-and-crunch/