Because it's too cold outside. And we could all use more soup in our lives. This butternut squash soup is simple, tasty, and makes you feel so fancy. I love a good soup for the season. When it gets chilly outside there is just nothing I love more than making warm tea or chili or soup. Just makes me feel like the all is right in the world.
For this recipe I recommend you try Imperfect Foods out for this recipe and use my code linked here for $10 off your first box! It's a soup, so your produce really doesn't have to be the prettiest anyways!
Table of Contents
Ingredients for Butternut Squash Soup
- 4 tablespoon butter (more as needed)
- 10 pieces of sage
- 12 oz butternut squash, cubed (one precut bag from Trader Joe's)
- 1 white onion, peeled and diced
- 1 pear, peeled and diced
- 3 ½ vegetable broth
- salt and pepper to taste
- roasted sage to top
How to make Soup
1) In a large 5-6 qt sauté pan melt butter with sage. Brown butter, Then add squash and onion. Cook until squash is tender. Then add in the pears. Cook for 2 minutes, stirring continuously.
2) Add broth into pan and heat. Once heated pour all heated ingredients into a blender or processor. Blend until smooth. Add salt and pepper to taste.
3) Pour soup into bowls and top with roasted sage. Enjoy!
Other Soups and Salads to Try
- Spring Mix Salad with Cilantro Parmesan Vinaigrette and Chicken
- Chimichurri and Fresh Salad with Chicken
- Veg-Heavy Tortilla Soup
- Vegan Sage & Garlic White Bean Soup
- Soup and Chili Roundup
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Ingredients
- 4 tablespoon unsalted butter more as needed
- 10 leaves sage
- 12 ounces butternut squash peeled and cubed
- 1 white onion peeled and diced
- 1 pear peeled and diced
- 3 ½ cups vegetable broth
- salt and pepper to taste
- roasted sage to top
Instructions
- In a large 5-6 qt sauté pan melt butter with sage. Brown butter, Then add squash and onion. Cook until squash is tender. Then add in the pears. Cook for 2 minutes, stirring continuously.
- Add broth into pan and heat. Once heated pour all heated ingredients into a blender or processor. Blend until smooth. Add salt and pepper to taste.
- Pour soup into bowls and top with roasted sage. Enjoy!
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