Creamy Butternut Squash & Sage Soup Recipe
Creamy Butternut Squash & Sage Soup Recipe photo by Taste of Home
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Creamy Butternut Squash & Sage Soup Recipe

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I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, CA
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES: 4 servings


  • 4 cups cubed peeled butternut squash
  • 1 tablespoon olive oil
  • 2 tablespoons minced fresh sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SOUP:
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 4 cups water
  • 1 medium sweet potato, chopped
  • 1 medium carrot, chopped

Nutritional Facts

1-1/2 cups: 255 calories, 13g fat (5g saturated fat), 15mg cholesterol, 659mg sodium, 36g carbohydrate (10g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 3 fat, 2 starch.


  1. Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally.
  2. Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper.
  3. Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Yield: 4 servings.
Originally published as Creamy Butternut Squash & Sage Soup in Taste of Home November 2015, p10

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dinner47 User ID: 5797479 236200
Reviewed Nov. 2, 2015

"This was delicious! I only used 1T of butter cooking the onions. It didn't need the other tablespoon in the soup. It was rich and creamy."

i_like_pie User ID: 1201160 236199
Reviewed Nov. 2, 2015

"I really liked the flavor of this soup, and it is very creamy even without cream! I wondered if the sweet potato and carrot could have just been roasted with the squash. I was a little leery of it being made with water rather than broth, but I didn't miss it in the final product. Mine was a little thick, but it's probably because I halved the recipe, but used a whole sweet potato. I do not have either an immersion blender or regular one, so I used the food processor. It was probably not as smooth, but still delicious."

nsalb User ID: 1493919 235167
Reviewed Oct. 18, 2015

"This has received rave reviews! The sage was a great addition, and it has just enough warmth to make it extra special. This will be made many times, but next time I'm doubling the recipe so we have it longer. Definitely a keeper AND a favorite!"

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