Butternut Squash & Sage Soup

I don’t know about you guys, but it has been extra chilly around these parts and nothing makes me feel more warm and cozy than a good, thick, hearty soup and a chunk of crusty bread to go along side.

Butternut squash (or any squash really) has become an integral part of our winter menu as they are abundant in the cold, winter months and full of yummy nutrients and vitamins.  We’ve done the squash fold-overs, the squash tacos, squash lasagna, squash curry, squash everything.  But nothing really compares to the original: Butternut Squash & Sage Soup.

Thick, hearty, sweet and savory, rich and delicious, this recipe is as easy as they come.  This one pot recipe is sure to warm those cold toes on the long, Adirondack winter nights.

Butternut Squash & Sage Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Butternut Squash & Sage Soup 


2 Tbsp safflower oil
2 shallots, thinly sliced
1 Tbsp soy sauce
2 garlic cloves, minced
½ cup red wine
2 cup vegetable broth
1 cup water
½ tsp ground, dried sage
5-7 basil leaves, chopped
2-3 cups butternut squash, peeled & cubed
2-3 small yams, peeled & cubed (if using sweet potato, use 1 large)
¼ tsp black pepper
1 ½ Tbsp salt
3 Tbsp honey (substitute any other sweetener for vegan)
1 cup heavy cream (or almond milk for vegan option)


In a large pot over medium heat, add safflower oil and shallots, cook 3-5 minutes or until translucent.  Add soy sauce and garlic, cook an additional 1-2 minutes, being careful not to burn the garlic.

Add red wine to deglaze the pot, cooking an additional 3-5 minutes or until wine has reduced down to half.


Add in vegetable broth, water, sage, basil, butternut squash, yams, black pepper, salt and honey. Stir to combine.

Bring mixture to a boil, then turn heat down to low and let simmer 55 minutes. Liquid should reduce by half.


Add in heavy cream, cook additional 3-5 minutes.


Poor entire mixture into blender, pulse until desired consistency. If consistancy is too thick, add in more vegetable broth accordingly. Soup should coat spoon.


Taste and adjust seasonings accordingly.

Grab a chunk of crusty wholegrain bread for dunking and enjoy!


Happy eating!

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