Creamy Butternut Squash Soup with Sage and Thyme

This Creamy Butternut Squash Soup with Sage and Thyme is a cozy, comforting dish that’s perfect for chilly days. The naturally sweet butternut squash is blended into a velvety smooth soup, with fresh sage and thyme adding depth and earthiness. It’s a simple yet elegant dish that’s both nourishing and delicious, ideal for a warm appetizer or a hearty main course.

Ingredients

• 1 medium butternut squash, peeled and cubed

• 1 medium onion, chopped

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 4 cups vegetable broth

• 1/2 cup heavy cream or coconut milk

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 1 tsp dried sage (or 1 tbsp fresh sage, chopped)

• Salt and pepper to taste

• A pinch of ground nutmeg (optional)

• Fresh sage leaves for garnish (optional)

Preparation Steps

1. Roast the Butternut Squash

Preheat your oven to 200°C (400°F). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with a pinch of salt and pepper. Roast for 25-30 minutes until the squash is tender and caramelized on the edges, stirring halfway through for even cooking.

2. Sauté the Aromatics

While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic, dried thyme, and dried sage, and cook for an additional minute, stirring to release their fragrant oils.

3. Simmer the Soup

Once the butternut squash is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together. If desired, add a pinch of nutmeg for an extra layer of warmth.

4. Blend the Soup

Once the soup has simmered, use an immersion blender to blend it directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. Once blended, return the soup to the pot if using a regular blender.

5. Add the Cream

Stir in the heavy cream or coconut milk and adjust the seasoning with salt and pepper. Continue to simmer the soup on low heat for another 5-10 minutes, allowing the flavors to fully develop.

6. Serve and Garnish

Ladle the soup into bowls and garnish with fresh sage leaves for a burst of color and flavor. Serve warm and enjoy the velvety smooth texture of the soup.

Expert Tips

• Vegan Option: For a dairy-free version, use coconut milk instead of heavy cream. It adds a subtle sweetness that complements the butternut squash perfectly.

• Smoothness Variations: If you prefer an extra silky texture, you can strain the soup after blending to remove any remaining bits of squash.

• Herb Variations: Experiment with adding a dash of rosemary or a sprinkle of red pepper flakes for a spicy kick.

Why This Dish Works

The creamy butternut squash soup is rich and velvety, with the natural sweetness of the squash perfectly balanced by the earthy flavors of thyme and sage. The addition of cream makes the soup smooth and indulgent, while the fresh herbs elevate the flavor, making each spoonful comforting and satisfying.

Conclusion

Creamy Butternut Squash Soup with Sage and Thyme is a heartwarming, flavorful dish that’s easy to make yet impressive enough for any occasion. Its velvety texture and rich flavor make it a perfect comfort food for fall and winter, but it’s delicious all year round.