There’s no disputing the fact that butternut squash makes one of the best soups. And though butternut squash is great in everything from pies to pasta, I think it still shines best in soup.
But just because this soup is a classic, it doesn’t mean there aren’t a ton of different varieties when it comes to choosing the perfect recipe. Some recipes add apple and some are all about the garlic.
The best butternut squash soup recipe, however, perfectly balances the sweet and savory features of this fall squash, and is finished off by a surprise ingredient – fried sage. This sage adds a layer that will elevate your butternut squash soup’s flavor, while the garlic and thyme ensure it will still have all the markings of the classic butternut squash soup you love. It’s important to note this recipe uses chicken stock, but vegetarians can easily sub in vegetable stock instead.
Serves 4 to 6 | Prep 10 minutes | Cook time 35 minutes
- 4 cups 1/2-inch cubes peeled seeded butternut squash
- 1 1/2 Tablespoons grass fed butter
- 2 Tablespoons extra virgin olive oil (EVOO)
- 2 cups chopped onions
- 1 bunch sage
- 4 sprigs thyme, chopped
- 1 1/2 teaspoons coarse sea salt
- 2 garlic cloves, minced
- 5 cups chicken stock
Melt butter with oil in large pot over medium-high heat. Add onions and sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired.
Add 2 tablespoons of chopped fried sage and the thyme leaves to the warm soup AFTER you blend it in the blender. Otherwise, your soup will turn puke green. Yum. Garnish with 2-3 more fried sage leaves.
- 1 bunch fresh sage
- 1/4 cup extra virgin olive oil
Pinch off leaves from sage. Heat olive oil in a small skillet over medium-high heat until hot.
Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels.