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Butternut autumn squash soup with crispy sage

Butternut autumn squash soup with crispy sage leaves

A warm autumn soup perfect for cooler weather
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine American
Servings 4 people
Calories 553 kcal


  • Casserole pot or dutch oven
  • Blender


  • 4 butternut squash (medium size)
  • 2 apples
  • 1 shallot
  • 1 clove garlic
  • 50 grams butter
  • 3 tablespoon sage leaves
  • 2 tablespoon olive oil
  • ¼ teaspoon grated nutmeg
  • 100 ml double cream
  • 1 litre chicken broth


  • Peel and core the squash and apples. Cut them into small chunks.
  • Dice snd shallot and garlic, and melt some butter in a thick bottomed casserole pot. 
  • Soften the shallot in the butter before adding the squash, apple and garlic. 
  • Grate over the nutmeg and leave the flavours to combine for another few minutes over low heat.
  • Pour over the stock/broth and bring to a simmer. 
  • Leave for 15 minutes or until the squash is tender. Meanwhile, make the garnish.
  • Cut the crusts off your bread and cut into small cubes. Heat some butter and oil in a pan and fry the bread on all sides until crunchy, seasoning with salt and pepper.
  • 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.
  • Blend in a food processor or with an immersion blender and return to a low heat.
  • Ladle the autumn squash soup into warm bowls and top with the crispy sage leaves and crunchy croutons. Drizzle over some cream and serve. 


Calories: 553kcalCarbohydrates: 104gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 36mgSodium: 56mgPotassium: 2816mgFiber: 18gSugar: 27gVitamin A: 80163IUVitamin C: 163mgCalcium: 429mgIron: 6mg
Keyword autumn squash, butternut squash
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