Recipe: Butternut Squash Soup with Fried Sage

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


  • images4 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.

Fried Sage

  • 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.

Butternut Squash Soup

in Diet/Recipes

Wendy Myers, FDN-P, is a detox expert, functional diagnostic nutritionist, NES Bioenergetic Practitioner, and founder of She is the #1 bestselling author of Limitless Energy: How to Detox Toxic Metals to End Exhaustion and Chronic Fatigue . Additionally, Wendy is the host of The Heavy Metals Summit, the Myers Detox Podcast, and the Supercharged Podcast. Passionate about the importance of detox to live a long and healthy life, she created the revolutionary Myers Detox Protocol , and Mitochondria Detox kit after working with thousands of clients, as well as a range of supplements to help you detox from everyday living and maintain a healthy lifestyle!