Butternut Squash Soup With Crispy Sage Leaves & Croutons

This warm and cozy butternut squash soup topped with crispy sage leaves is exactly what the doctor ordered for cooler weather and darker evenings.

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• Ingredients
• How to cook butternut squash soup
• Recipe variations and substitutions
• Wine pairing
• Equipment
• Storage
• More Soup recipes
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I am busy in the kitchen adding to my list of other Fall recipes (autumn recipes) at the moment, and if you have any requests for a particular ingredient, please let me know! I love hearing from people with questions about how to use something and being able to create something.

Ingredients

• Butternut squash peeled and chopped into small chunks. You can substitute acorn squash or honeynut squash if you prefer, or even pumpkin.
• Apples
• Shallot or regular white or yellow onion.
• Nutmeg
• Garlic
• Chicken stock or broth
• Butter and olive oil
• Sage leaves
• Cream
• Salt and pepper

See the recipe card at the bottom of this post for full quantities.

How to cook butternut squash soup

1. Peel and core the squash and apples. Cut them into small chunks.
2. Dice the shallot and garlic, and melt some butter in a thick-bottomed casserole pot.
3. Soften the shallot in the butter before adding the squash, apple, and garlic.
4. Grate over the nutmeg and leave the flavors to combine for another few minutes over low heat.
5. Pour over the stock/broth and bring to a simmer. Leave for 15 minutes or until the squash is tender.
6. Cut the crusts off your bread and cut them into small cubes.
7. Heat some butter and oil in a pan and fry the bread on all sides until crunchy, seasoning with salt and pepper.
8. Adding a bit more butter to the pan, now make your crispy sage leaves. Simply fry them for a couple of minutes, watching so that they don't burn.
9. Blend in a food processor or with an immersion blender with another tablespoon of cold butter and return to low heat before serving if it needs to. be warmed up again.
10. Ladle the butternut squash soup into warm bowls and top with the crispy sage leaves and crunchy croutons. Drizzle over some heavy cream and serve.

Recipe variations and substitutions

Here are a few ways you can make this dish suit you.

Add chili pepper flakes or cayenne pepper while cooking to give this easy soup recipe a bit of heat.

I like to add some crispy bacon bits on top if I am feeling decadent! And try my croissant croutons to be even more extra.

Make this butternut squash soup vegan by substituting your butter and cream for non-dairy versions (oat cream works well) and using vegetable broth.

If you love squash recipes, try this quick butternut squash ravioli with a delicious brown butter sauce.

Wine pairing

Serve an oaked Pinot Noir with butternut squash soup, it's spicy, smoky undertones make it the perfect accompaniment.

Equipment

I make all my soups in Le Creuset, which I know I talk about all the time. But honestly, it's just so worth the money and lasts forever. I still use the Le Creuset Dutch Ovens and other cookware that my parents were given as wedding gifts in 1975.

I always prefer using an immersion blender as you can stick it right into the saucepan to blend the butternut squash soup, which lightens the load of washing up.

Storage

Store any leftovers in the fridge and consume them within 2-3 days. To reheat the soup, let it simmer on low to medium heat in a saucepan for about 5 to 10 minutes.

More Soup recipes

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