Butternut Squash and Sage Soup

There’s nothing cozier than a bowl of butternut squash soup when the weather cools down. This version layers in aromatic leeks, sweet red peppers, and earthy herbs for a flavor that’s both comforting and bright. A touch of sage brings a classic autumn note, while thyme keeps it balanced and savory. Blended until silky smooth, it’s hearty enough to be a meal on its own, yet elegant enough to serve as a starter for guests. Top it with a swirl of cream and crisp fried sage leaves for a soup that feels just as special as it tastes.

6-8 Servings

Ingredients

• 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cut into cubes
• 1 large leek (white and light green parts only), thinly sliced and rinsed thoroughly
• 2 red bell peppers, seeded and diced
• 4 carrots, peeled and diced
• 4 celery stalks, diced
• 6 cloves garlic, minced
• 2–3 tablespoons avocado or olive oil
• 6 cups chicken or vegetable stock
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  ½ teaspoon dried sage or 1½ teaspoons fresh sage, finely chopped
• Salt and pepper, to taste
• Heavy cream, plain Greek yogurt (thinned with water), or unsweetened coconut milk, for drizzling (optional)
• Fried sage leaves, for garnish (optional)

Directions

1. In a large pot, heat the oil over medium heat. Add the leeks and cook until translucent, about 5 minutes. Add the peppers, carrots, and celery; cook until softened, about 5 more minutes. Stir in the garlic, thyme, and sage and cook for 30–60 seconds, just until fragrant.
2. Add the squash, stock, salt, and pepper. Stir well, bring to a boil, then reduce heat to a simmer. Cook until the squash is fork-tender, about 20–25 minutes.
3. To blend:
   • Immersion blender: Purée the soup directly in the pot until smooth.
   • Standard blender: Carefully transfer vegetables and some of the liquid to a blender, working in batches. Blend until smooth, then return to the pot with the remaining liquid and stir.
4. Bring the soup back to a gentle simmer and cook until it reaches your desired consistency. Taste and adjust seasoning as needed.
5. Ladle into bowls and finish with a drizzle of cream, coconut milk, or thinned Greek yogurt. Garnish with fried sage leaves, if desired.
6. Serve along side your favorite protein for a complete meal!