Butternut Squash Soup


This creamy and hearty soup is just perfect for the holidays and cold weather. The sage butter adds a unique earthy undertone to the soup, while the cream gives it the velvety texture. This is a wonderful way to use up mashed butternut squash from holiday meals. Full of nutrients and flavor, this soup is a perfect meal with some crusty bread or as a side dish for a holiday meal.


  • 1 2-3 lb. butternut squash, halved and seeded
  • olive oil
  • 2 tablespoons pure maple syrup
  • salt and pepper
  • 2 tablespoons butter
  • 8 sage leaves
  • 2 shallots, chopped
  • 5 cups chicken broth http://mysaltykitchen.com/recipe/chicken-broth/
  • 1 cup heavy cream


Preheat oven to 400 degrees.

Using a very sharp knife, cut the squash lengthwise in half and remove the seeds. Place, cut side up, in a baking dish. Brush with olive oil and maple syrup and season generously with salt and pepper. Cook for 45 minutes to 1 hour, or until fork tender. Allow to cool to the touch, and scoop out the flesh.

Meanwhile, over medium heat, melt butter until bubbling and slightly toasty brown, about 4 minutes. Add sage leaves and cook for 2 minutes until crispy. Drain on paper towels. Cook shallots in the sage butter for about 5 minutes or until golden and translucent.

In a food processor or blender, puree squash, shallots and sage butter, 2 sage leaves, chicken broth, and cream. Season with salt and pepper to taste. Heat in a large pot over medium heat until warmed through. Garnish with remaining sage leaves.

Servings: 6

Jenn Knapp

About Jenn Knapp

Jenn is a self-taught home cook who's passionate about using local and seasonal ingredients. She's a stay-at-home mother of two constantly looking for innovative ways to encourage her kids to be healthy and adventurous eaters.