This Sage Butternut Squash Soup is creamy, flavorful, and easy to make. It’s naturally dairy-free, gluten-free, and perfect for a simple weeknight dinner or meal prep. The combination of roasted squash and toasted sage creates a balanced, comforting flavor that is perfect for the fall.
Ingredients: Sage Butternut Squash Soup
- butternut squash
- onion
- garlic
- chicken bone broth
- sage
- olive oil
- canned coconut milk
- salt
- pepper
I like to use Native Forest Full Fat Coconut Cream in this recipe because it makes the soup rich and creamy without needing any dairy. It blends perfectly with the squash without overpowering it.
For the broth, I use Kettle & Fire Chicken Bone Broth because it’s high-quality, adds depth of flavor, and boosts the protein and nutrients in the soup without extra work.
For blending, I love using my Vitamix Immersion Blender, because it lets me blend everything right in the pot without transferring hot liquid to a regular blender. It keeps the cleanup super minimal and gives the soup the perfect texture in seconds.
How to make it
- Heat olive oil in a large pot and sauté onion and garlic for about 5 minutes until soft and fragrant.
- Add cubed butternut squash and chicken bone broth. Cover and simmer until squash is tender, about 7 minutes.
- In a small pan, toast sage in a little olive oil for 1–2 minutes until fragrant.
- Add toasted sage, coconut cream, salt, and pepper to the pot with the cooked squash and onion.
- Use a Vitamix immersion blender to blend the soup until smooth and creamy directly in the pot. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Serve hot. Optional toppings: extra toasted sage, sprouted pumpkin seeds, and red pepper flakes.
Extra tips
- You can use pre-cut or frozen cubed butternut squash to save time
- If you don’t have an immersion blender, transfer the soup to a regular blender in batches and blend until smooth.
- This soup reheats beautifully and makes amazing leftovers for lunch the next day.
Love the Sage Butternut Squash Soup? Make these recipes next:
Vegan Pumpkin Soup
One-Pot Lasagna Soup
Root Vegetable Chili
Sage Butternut Squash Soup
Ingredients
- 1 tbsp olive oil
- 1/2 white onion chopped
- 1 tsp minced garlic
- 4 cups butternut squash cubed
- 1 cup chicken bone broth
- 1 tsp chopped sage
- 1/2 cup canned coconut cream
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Heat olive oil in a large pot and sauté onion and garlic for about 5 minutes until soft and fragrant.
- Add cubed butternut squash and bone broth, cover, and simmer for about 7 minutes until squash is tender.
- In a separate pan, chopped sage in a little olive oil for 1–2 minutes.
- Add coconut cream, sage, salt, and pepper to the pot.
- Blend with an immersion blender until smooth and creamy.
- Serve hot and optionally top with extra sage, pumpkin seeds or red pepper flakes.