Oh, I absolutely love this Creamy Butternut Squash Soup with Sage and Pepitas Recipe! It’s one of those comforting dishes that instantly warms you up from the inside out, especially when the crisp fall air starts creeping in. What makes it so special is that velvety texture combined with the earthy aroma of sage and the crunchy pepitas on top—trust me, that little pepita crunch is everything.
Whenever I make this soup, it’s a guaranteed hit with my family and friends. It’s wonderfully rich but still light enough that you don’t feel weighed down afterward. Plus, it’s pretty straightforward to whip up anytime you want something cozy without spending hours in the kitchen. You’ll find that this Creamy Butternut Squash Soup with Sage and Pepitas Recipe quickly becomes a favorite go-to for chilly evenings or casual get-togethers.
Why You’ll Love This Recipe
- Richly Creamy Texture: The butternut squash blends into a silky smooth soup that’s both filling and nourishing.
- Herbaceous Flavor Boost: Fresh sage and rosemary add an irresistible depth that feels both fresh and earthy.
- Easy to Make: It’s a straightforward method that doesn’t require fancy equipment or exotic ingredients.
- Perfect Garnish Crunch: Toasted pepitas give a delightful textural contrast and a subtle nutty flavor.
Ingredients You’ll Need
These ingredients play beautifully together in this Creamy Butternut Squash Soup with Sage and Pepitas Recipe, creating balance between sweetness, earthiness, and herbal notes. When possible, I recommend grabbing fresh herbs and roasting pepitas yourself for maximum flavor.
- Extra-virgin olive oil: Gives a fruity base and helps soften the onions and squash.
- Yellow onion: Adds sweetness and depth when caramelized gently.
- Sea salt: Enhances all the flavors without overpowering anything.
- Butternut squash: The star ingredient; pick one that’s firm and heavy for its size with tan skin.
- Garlic cloves: Brings a gentle pungency that complements the herbs beautifully.
- Fresh sage: Provides that signature savory, slightly peppery aroma essential for this soup.
- Fresh rosemary: Adds a subtle piney note that pairs surprisingly well with butternut squash.
- Fresh ginger: Offers a mild zing—feel free to adjust based on your love of spice.
- Vegetable broth: The liquid base that makes everything smooth and soup-like.
- Freshly ground black pepper: For seasoning and a little kick.
- Chopped parsley: Optional fresh garnish to brighten the bowl.
- Toasted pepitas: For that essential crunch that elevates every spoonful.
- Crusty bread: Because dipping is half the fun!
Variations
I love encouraging you to make this Creamy Butternut Squash Soup with Sage and Pepitas Recipe your own. It’s easy to tweak to suit different tastes or dietary needs without losing any of the soul-soothing goodness.
- Add Coconut Milk: For a dairy-free creaminess, swap half the broth for full-fat coconut milk; I tried this when I had guests with dairy sensitivities and everyone loved the subtle tropical twist.
- Spice it Up: Toss in a pinch of cayenne or smoked paprika for a little heat that balances the sweetness of the squash.
- Make it Vegan: This recipe is inherently vegan, but just double-check your broth to keep it plant-based.
- Use Different Nuts: If you don’t have pepitas, toasted almonds or walnuts work beautifully for crunch and flavor.
How to Make Creamy Butternut Squash Soup with Sage and Pepitas Recipe
Step 1: Sauté the Base
Start by heating your olive oil in a large pot over medium heat. Toss in the chopped yellow onion, sprinkle with sea salt and some fresh black pepper, then sauté gently until the onion turns soft and translucent—about 5 to 8 minutes. This slow softening really unlocks the onion’s natural sweetness, which is essential for depth in this soup. Don’t rush this step; patience here pays off big time!
Step 2: Cook the Butternut Squash
Next, add your peeled, seeded, and cubed butternut squash to the pot. Let it cook with the onions, stirring occasionally, until the squash starts to soften and get a little caramel color, about 8 to 10 minutes. This step adds a touch of roasted flavor even before you blend it all up.
Step 3: Add Garlic, Herbs, and Broth
Now’s the moment to build your herb flavors — toss in the chopped garlic, fresh sage, rosemary, and grated ginger. Stir everything and let it cook just long enough for those wonderful aromas to bloom, about 30 seconds to a minute. Then pour in 3 cups of vegetable broth, bring the mixture to a boil, cover, and reduce to a gentle simmer. Cook it until the squash is completely tender, roughly 20 to 30 minutes.
Step 4: Blend Until Silky Smooth
Once the squash is tender, take a few minutes to let the pot cool slightly before blending. Pour the contents into a blender in batches (careful, it will still be warm!) and blend until perfectly smooth. If your soup feels too thick, add an extra splash of broth and blend again until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
Step 5: Serve and Garnish
Ladle your creamy soup into bowls and finish with a sprinkle of chopped parsley for freshness and a handful of toasted pepitas for that unbeatable crunch. Don’t forget a slice of crusty bread on the side to soak up every luscious drop—trust me, it’s not just a side, it’s part of the experience.
Pro Tips for Making Creamy Butternut Squash Soup with Sage and Pepitas Recipe
- Peel and Cube Carefully: I always cut the butternut squash into uniform cubes to ensure it cooks evenly without mushy bits.
- Fresh Herbs Matter: Using fresh sage and rosemary makes a huge flavor difference—I avoid dried for this recipe unless fresh isn’t available.
- Blend in Batches: To avoid soup splatters, blending in small batches with the lid slightly open and covered keeps things safe and smooth.
- Don’t Skip Toasting Pepitas: Toasting your pepitas brings out flavor and crunch that pre-packaged can’t match—plus, it’s super easy on a skillet.
How to Serve Creamy Butternut Squash Soup with Sage and Pepitas Recipe
Garnishes
For garnishes, I swear by fresh chopped parsley and toasted pepitas. The parsley brightens the bowl visually and flavor-wise, while the pepitas add that satisfying crunch that makes each spoonful exciting. If you want, a drizzle of good-quality extra-virgin olive oil or a swirl of coconut cream can add a lovely finishing touch too.
Side Dishes
Pair this soup with warm, crusty bread or garlic naan for dipping—something with a strong crust and soft interior. For a fuller meal, I like to serve it alongside a fresh green salad or even roasted Brussels sprouts with a touch of balsamic glaze to round out the flavors.
Creative Ways to Present
For special occasions, I’ve served the soup in elegant mugs or small pumpkin-shaped bowls which made the presentation festive and fun. Topping it with a small sage leaf stuck into the pepita pile feels fancy but is effortless, and adding a dusting of smoked paprika can add dramatic visual appeal.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. If you’d like to preserve the texture, wait to add crunchy pepitas until serving time rather than storing them in the soup.
Freezing
This Creamy Butternut Squash Soup with Sage and Pepitas Recipe freezes beautifully! I ladle cooled soup into freezer-safe containers, leaving some headroom for expansion, and it keeps for up to 3 months. Just make sure to freeze without garnishes and add them fresh after reheating.
Reheating
When reheating, do it gently on the stovetop over low heat, stirring frequently so it heats evenly without curdling or burning. If the soup thickens too much, splash in a bit of broth or water to loosen it up. Once hot, add fresh garnishes and enjoy like it’s freshly made.
FAQs
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Can I use frozen butternut squash for this soup?
Absolutely! Frozen butternut squash can be a great time-saver. Just thaw it before cooking, and be mindful that it may cook faster, so keep an eye on texture during simmering.
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Do I have to use fresh sage and rosemary?
Fresh herbs definitely give the best flavor in this Creamy Butternut Squash Soup with Sage and Pepitas Recipe, but if you only have dried, use about one-third of the amount and add it earlier in the cooking process to bloom those flavors.
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How can I make this soup vegan?
This recipe is naturally vegan if you use a vegetable broth. Just double-check your broth ingredients, and avoid any non-vegan garnishes like cheese.
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What’s the best way to store leftover soup?
Store leftovers in airtight containers in the fridge for up to 4 days, and keep garnishes separate until ready to serve to maintain their texture and freshness.
Final Thoughts
Seriously, this Creamy Butternut Squash Soup with Sage and Pepitas Recipe is one I return to again and again, especially in the cooler months when I want something comforting but not complicated. I love how it feels like a warm hug in a bowl and how easy it is to customize depending on what herbs or spices I have on hand. If you’re looking for a soup that’s approachable, delicious, and just downright satisfying, give this one a try—I promise you’ll be making it on repeat!
Print
Creamy Butternut Squash Soup with Sage and Pepitas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful Butternut Squash Soup featuring fresh herbs and ginger, this comforting recipe is perfect for a cozy meal. Sautéed onions and butternut squash are simmered in vegetable broth and blended to silky smoothness, then garnished with toasted pepitas and fresh parsley for an added crunch and brightness.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Heat the Oil and Sauté Onion: Warm the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and a few grinds of black pepper. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 to 8 minutes.
- Add and Soften Squash: Add the cubed butternut squash to the pot. Continue cooking, stirring occasionally, until the squash begins to soften, approximately 8 to 10 minutes.
- Add Aromatics and Herbs: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Add Broth and Simmer: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook until the squash is tender when pierced with a fork, about 20 to 30 minutes.
- Blend the Soup: Allow the soup to cool slightly. Transfer it in batches to a blender and blend until completely smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again to achieve desired consistency.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- Peeling and cubing the butternut squash can be made easier by microwaving it for 2 minutes before handling.
- For a vegan meal, ensure the crusty bread contains no dairy or eggs.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes when adding the herbs.
- Leftover soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
