Warm up with a delicious and comforting bowl of soup!
You’ve got to try this savory butternut squash soup recipe my family is currently in love with! It definitely tastes gourmet, but simple enough for a busy weeknight. Using a bag of fresh pre-cut butternut squash and an immersion blender are two ways to cut down the prep time.
Savory Butternut Squash Soup
Slightly adapted from Cravings by Chrissy Teigen , Serves 6
- 2 small or 1 large butternut squash (about 3.5 lbs.), peeled, seeded, and cut into 1-inch cubes
(or 20oz. bag of fresh pre-chopped squash)
- 5 Tablespoons extra virgin olive oil
- 1 tsp salt
- 1 tsp. freshly ground black pepper
- 4 cups low-sodium chicken broth
- 10 sage leaves
- 1 medium onion, chopped
- 1 tbsp minced garlic (about 2 cloves)
- 3/4 cup heavy cream, plus a little more for serving
- 6 slices of bacon, cooked & crumbled. (*optional for topping)
- In a large bowl, toss together the squash, 1 tablespoon of the oil, the salt, and pepper.
- In the biggest soup pot you have, heat 2 tablespoons of the oil over medium-high heat. Add the squash and spread it out in one layer and let it sit there (don’t move it) until the underside gets nice and dark brown, 6 to 7 minutes. (Split this into two batches if your pot isn’t big enough.)
- Continue to turn the squash and cook until the underside is browned, 5 to 6 minutes. Add just a little of the broth to dissolve the sticky bits in the pot and dump it all into a separate plate or bowl.
- Heat two tablespoons of oil in the pot, then chop 10 sage leaves and add to the pot. Add the onion and garlic and cook, scraping the bottom of the pan to loosen those yummy browned bits, until the onions are soft and lightly golden, 7-8 minutes.
- Add the previous batch of squash and the remaining broth and bring to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 25 minutes.
- Use an immersion hand blender to puree or carefully transfer the soup to a blender and blend until almost smooth; a few chunks are okay. Return soup to pot, add cream and warm up for about 5 minutes.
- Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with bacon if desired.
This is the BEST soup I’ve made in a long time!! I’m not a fan of sweet tasting butternut squash soup, so this savory version with lots of sage and onion is perfect. We paired it with a nice salad and what a yummy meal! Enjoy!
Ps. I’ve really enjoyed this and other recipes I’ve made from the Cravings cookbook I bought this year, and it would make a fantastic Christmas gift for anyone who likes to cook!
Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.