Butternut Squash Soup with Sage Recipe

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Pearl Published: January 6, 2021 Modified: June 1, 2021

How To Make Butternut Squash Soup with Sage

Enjoy a bowl made from fall staples with this butternut squash soup with sage! A dish that’s flavorful and creamy certain to leave your tummy satisfied!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 2cupsbutternut squash,peeled, seeds removed, cubed
  • 1carrot,peeled
  • 1small onion,chopped
  • 1celery rib,chopped
  • 6cupsbroth,fat-free chicken or vegetable
  • 2clovesgarlic,halved
  • 4sage leaves
  • ½cup1% milk
  • salt and freshly ground pepper


  1. Cut squash into medium size cubes. The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash lengthwise.

  2. In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage, and broth. Bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.

  3. Discard the sage. Puree the soup using an immersion blender.

  4. Add milk and adjust the salt and pepper to taste. Serve.

Recipe Notes

Great topped with freshly grated Parmesan cheese.


  • Calories: 47.66kcal
  • Fat: 0.50g
  • Saturated Fat: 0.22g
  • Monounsaturated Fat: 0.14g
  • Polyunsaturated Fat: 0.08g
  • Carbohydrates: 10.43g
  • Fiber: 2.15g
  • Sugar: 3.30g
  • Protein: 1.73g
  • Cholesterol: 1.02mg
  • Sodium: 756.10mg
  • Calcium: 82.92mg
  • Potassium: 297.02mg
  • Iron: 0.76mg
  • Vitamin A: 356.53µg
  • Vitamin C: 12.63mg
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