This classic butternut squash soup recipe features fresh butternut squash, warm spices, creamy coconut milk, and a touch of honey. Simmered on the stovetop and blended until smooth, it’s a simple, nutritious, vegetarian comfort food that’s ready with a total time of less than 30 minutes!
Classic Butternut Squash Soup with Sage
If you love Panera butternut squash soup, you’re going to adore this homemade creamy butternut squash soup recipe! A classic vegetarian dish, it’s sweet, savory, and so easy to make.
I love to keep mine a little on the sweeter side with a sprinkle of cinnamon for topping. However, you can also spice it up like my husband does with a dash of cayenne pepper for a kick of heat.
Enjoy it on its own, or serve this soup as an appetizer or side dish with your favorite main course recipes. No matter what, all your guests are sure to be left scraping the bottoms of their bowls!
- Classic Butternut Squash Soup with Sage
- Creamy Butternut Squash Soup Ingredients and Notes
- How to Make This Classic Butternut Squash Soup Recipe
- Topping Ideas
- Serving Suggestions
- How to Store and Reheat
- Frequently Asked Questions
- For more soup recipes, check out my:
- More Popular The Fit Peach Recipes
Creamy Butternut Squash Soup Ingredients and Notes
- Aromatics - Shallots and garlic form the base of the soup, creating a savory flavor with a hint of heat. Then, I include freshly grated ginger for a bit of tang.
- Butternut squash - You’ll need one large butternut squash that has been peeled and cubed. To choose the best butternut squash, look for one that it is firm to the touch, beige in color, and feels heavy when you pick it up.
- Honey - A natural sweetener that balances out the savory, tangy flavors of the aromatics and seasonings.
- Herbs and spices - Sage, cinnamon, sea salt, and black pepper enhance the sweet and savory flavors of the recipe.
- Coconut milk - Look for canned coconut milk, not the liquid varieties in the refrigerated section. I recommend using a full-fat option for the richest taste and creamiest texture, but reduced-fat coconut milk will also work.
- Broth - I used vegetable broth, but any type will work. Use reduced-sodium to decrease the amount of salt in the dish.
How to Make This Classic Butternut Squash Soup Recipe
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Sauté the aromatics. Heat the oil in a Dutch oven or large pot over medium heat. Once the oil begins to shimmer, add the shallot and garlic, and cook until fragrant.
Step 2: Add the squash and seasonings. Stir the butternut squash cubes into the pot. Then, add the ginger, honey, sage, cinnamon, sea salt, and black pepper. Gently toss to coat and season the squash.
Step 3: Simmer. Pour the coconut milk and broth into the pot, covering the squash. Then, place the lid on top, and allow the mixture to simmer until the squash is soft.
Step 4: Blend. Transfer the soup mixture to a blender or food processor. Blend until it’s smooth and creamy, working in batches as needed. Then, pour the pureed butternut squash back into the pot. Alternatively, you can use an immersion blender. Once back in the pot, bring the mixture to a simmer.
Step 5: Serve. Divide the creamy butternut squash soup with sage into bowls, add your favorite toppings, and enjoy warm!
You can easily serve this creamy butternut squash soup on its own. However, I like to add extra flavor and texture with toppings like ground cinnamon, pumpkin seeds, and an extra drizzle of coconut milk.
This butternut squash soup with sage is plenty filling by itself. on its own but also pairs well with crusty bread and a side salad. Or, you can serve it as a side dish with a main course such as cast iron skillet salmon or a gorgonzola steak salad.
How to Store and Reheat
Allow your creamy butternut squash soup to cool down before storing it in an airtight container. It will keep for up to a week in the fridge or 3 months in the freezer.
When ready to enjoy, heat a bowl on the stove or in the microwave until hot. Top with desired toppings, and enjoy!
Frequently Asked Questions
Everyone’s definition of healthy is different. However, this classic butternut squash soup is dairy-free, gluten-free, nut-free, and full of fiber, vitamins, and nutrients. That makes it a healthy recipe in my book!
Feel free to stir in more or different seasonings. Or, load your soup up with a variety of toppings to amp up the flavor even more.
Technically, you don’t have to peel the squash before adding it to the soup. However, I recommended doing so to keep the soup smooth and creamy. Otherwise, it becomes a little chunky and difficult to blend.
Some butternut squash is more bitter than others, which may cause your soup to taste slightly bitter. If this is the case, try adding a bit more honey.
For more soup recipes, check out my:
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Butternut Squash Soup with Sage
- 1 Dutch Oven (or Large Pot)
- 1 Blender (or Food Processor)
- 2 tablespoon olive oil
- 1 shallot - diced
- 4 cloves garlic
- 1 butternut squash - peeled and cubed
- 1 tablespoon ginger - grated
- 2 tablespoon honey
- 1 teaspoon sage
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 15 oz can coconut milk
- 2 cups broth
- Pumpkin seeds
- Extra coconut milk drizzle
- Heat the olive oil in a dutch oven or pot over medium heat. Once the oil begins to shimmer, add the shallot and garlic and cook until fragrant.2 tablespoon olive oil, 1 shallot, 4 cloves garlic
- Add the butternut squash cubes to the pot and stir to combine.1 butternut squash
- Add the ginger, honey, sage, cinnamon, sea salt, and black pepper to the pot and gently toss into the squash.1 tablespoon ginger, 2 tablespoon honey, 1 teaspoon sage, ½ teaspoon cinnamon, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Pour the coconut milk and broth into the pot to cover the squash. Place the lid on top and allow the mixture to simmer for 20 minutes until soft.15 oz can coconut milk, 2 cups broth
- Transfer the mixture to a blender or food processor (or use an immersion blender) and blend well until smooth and creamy. Work in batches if needed. Pour the pureed butternut squash back into the pot and bring back to a simmer.
- Serve while warm in soup bowls and garnish with a drizzle of honey and pumpkin seeds if desired.Cinnamon, Pumpkin seeds, Extra coconut milk drizzle