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Why You'll Love This creamy butternut squash soup with sage and spinach for cozy dinners
- Easy to Make: This recipe is a breeze to prepare, and the steps are easy to follow, even for a beginner cook.
- Customizable: Feel free to adjust the amount of sage and spinach to your liking, or add other spices and herbs to make the soup your own.
- Nourishing: Butternut squash is packed with vitamins and minerals, making this soup a nutritious and healthy option for a weeknight dinner.
- Comforting: There's something about a warm, creamy bowl of soup that just feels like a hug in a bowl - perfect for a chilly evening.
- Make-Ahead Friendly: This soup can be made ahead of time and refrigerated or frozen for later, making it a great option for meal prep or a quick weeknight dinner.
- Impressive: The combination of roasted butternut squash, sage, and spinach makes for a beautiful and impressive presentation - perfect for serving to guests.
- Flavorful: The flavors in this soup are rich and complex, with a perfect balance of sweet, savory, and spicy notes.
- Versatile: This soup can be served as a main course, a side dish, or even as a starter - it's up to you!
Ingredient Breakdown
The key ingredients in this recipe are butternut squash, onion, garlic, sage, chicken or vegetable broth, heavy cream, and spinach. The butternut squash provides a sweet and nutty flavor, while the onion and garlic add a depth of flavor and a bit of crunch. The sage is the star of the show, with its earthy and slightly bitter flavor that pairs perfectly with the sweetness of the squash. The chicken or vegetable broth adds moisture and a touch of saltiness, while the heavy cream gives the soup a rich and creamy texture. Finally, the spinach adds a burst of freshness and color to the dish. When selecting these ingredients, look for a ripe butternut squash with a sweet and nutty aroma, and choose fresh sage leaves with a fragrant and slightly bitter scent. You can also use frozen spinach if fresh is not available.
How to Make creamy butternut squash soup with sage and spinach for cozy dinners
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, and chop the onion and garlic. Place the squash on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until tender and caramelized.
In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the chopped sage leaves to the pot and cook for 1-2 minutes, until fragrant. Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded together.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Return the soup to the pot and add the heavy cream. Stir to combine and heat over low heat until warmed through.
Stir in the chopped spinach leaves and cook until wilted, about 1-2 minutes. Season the soup with salt and pepper to taste, and serve hot.
Ladle the soup into bowls and serve hot, garnished with additional sage leaves and a dollop of sour cream if desired. Enjoy the creamy, comforting goodness of this delicious soup!
Tips for Perfect Results
Fresh sage leaves have a more vibrant flavor and aroma than dried sage, so try to use them if possible. Simply chop the leaves and add them to the pot for a burst of flavor.
Blend the soup just until it's smooth, as over-blending can make it too thin and unappetizing. You want to maintain some texture and body in the soup.
A pinch of nutmeg can add a warm, aromatic flavor to the soup, so don't be afraid to experiment and add a pinch to taste.
The quality of the broth can make or break the flavor of the soup, so try to use a high-quality chicken or vegetable broth for the best results.
The heavy cream adds a rich, creamy texture to the soup, so don't skip it if you want the best results. You can also use half-and-half or coconut cream as a substitute.
Feel free to experiment with different spices and herbs to make the soup your own. Some options include cumin, paprika, or dried thyme.
Turn the soup into a meal by serving it with a side of crusty bread, a green salad, or a grilled cheese sandwich.
The soup can be frozen for up to 3 months, so feel free to make a batch and freeze it for later. Simply thaw and reheat when you're ready to enjoy.
Common Mistakes to Avoid
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Overcooking the Squash:
Fix: Check the squash frequently while it's roasting, and remove it from the oven when it's tender and caramelized. Overcooking can make the squash too soft and mushy.
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Not Using Enough Sage:
Fix: Use at least 2-3 tablespoons of chopped fresh sage leaves, and adjust to taste. The sage is a key ingredient in the soup, and using too little can result in a bland flavor.
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Adding Too Much Cream:
Fix: Start with a small amount of heavy cream (about 1/4 cup) and adjust to taste. Adding too much cream can make the soup too rich and overpowering.
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Not Seasoning Enough:
Fix: Taste the soup frequently and adjust the seasoning as needed. Add salt, pepper, and other spices to taste, and don't be afraid to experiment with different flavor combinations.
Variations & Substitutions
Roast 2-3 cloves of garlic with the squash for added depth of flavor. Simply slice the top off the garlic head, drizzle with olive oil, and roast at 400°F (200°C) for 20-25 minutes, or until tender and caramelized.
Add a pinch of cayenne pepper or red pepper flakes to give the soup a spicy kick. You can also add diced jalapeños or serrano peppers for extra heat.
Replace the heavy cream with a non-dairy milk alternative, such as coconut cream or almond milk. You can also use a vegan broth and omit the cheese for a completely plant-based version.
Use gluten-free broth and omit any gluten-containing ingredients, such as bread or pasta. You can also serve the soup with gluten-free crackers or croutons for a gluten-free meal.
Omit the heavy cream and use a low-carb milk alternative, such as almond milk or coconut milk. You can also reduce the amount of squash and add more protein-rich ingredients, such as chicken or tofu.
Cook the soup in a slow cooker for 3-4 hours on low, or 1-2 hours on high. Simply add all the ingredients to the slow cooker and cook until the squash is tender and the flavors have melded together.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze the soup to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 3 days. Simply cool the soup to room temperature, then transfer it to an airtight container and refrigerate. Reheat the soup gently over low heat, whisking constantly, until warmed through.
The soup can be frozen for up to 3 months. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag and freeze. To reheat, thaw the soup overnight in the refrigerator, then reheat it gently over low heat, whisking constantly, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash, but it's best to thaw it first and squeeze out as much liquid as possible before using. This will help prevent a watery soup.
Can I substitute other types of squash?
Yes, you can substitute other types of squash, such as acorn or delicata squash. However, keep in mind that the flavor and texture may be slightly different. Butternut squash has a sweet and nutty flavor that pairs well with the sage and spinach, so it's the best choice for this recipe.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup to make it your own. Some options include diced chicken or bacon, chopped kale or collard greens, or a sprinkle of grated cheese. Feel free to experiment and find the combination that you enjoy the most.
Is this soup suitable for a special diet?
This soup is suitable for a gluten-free diet, and it can also be made vegan by substituting the heavy cream with a non-dairy milk alternative. However, if you have a specific dietary restriction, it's always best to consult with a healthcare professional or registered dietitian for personalized advice.
Can I serve this soup at a dinner party?
Yes, this soup is perfect for a dinner party! It's easy to make in large quantities, and it can be served with a variety of toppings, such as crusty bread, chopped herbs, or a dollop of sour cream. The soup is also a great option for a buffet-style dinner, as it can be served at room temperature or warmed through in a slow cooker.
How do I reheat the soup?
To reheat the soup, simply warm it gently over low heat, whisking constantly, until warmed through. You can also reheat the soup in the microwave, but be careful not to overheat it, as this can cause the soup to become too hot and separate.
Can I freeze the soup in individual portions?
Yes, you can freeze the soup in individual portions, such as in ice cube trays or small containers. This is a great way to have a quick and easy lunch or dinner option, and it's also perfect for meal prep. Simply thaw the soup overnight in the refrigerator, then reheat it gently over low heat, whisking constantly, until warmed through.
creamy butternut squash soup with sage and spinach for cozy dinners
Ingredients
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 cups chicken broth
- 1 cup fresh spinach leaves
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat and prep squash. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper. Roast for 30 minutes or until tender.
- Sauté the onion and garlic. In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Blend the squash and onion mixture. Scoop the roasted squash into the saucepan with the onion mixture. Use an immersion blender to puree the mixture until smooth.
- Add the sage, salt, and pepper. Stir in the dried sage, salt, and pepper.
- Pour in the heavy cream and chicken broth. Pour in the heavy cream and chicken broth, and stir to combine.
- Simmer and add spinach. Bring the mixture to a simmer and cook for 10-15 minutes or until heated through. Stir in the fresh spinach leaves and cook until wilted.
- Taste and adjust. Taste and adjust the seasoning as needed.
- Serve and enjoy. Ladle the soup into bowls and top with grated Parmesan cheese (if using). Serve immediately and enjoy!
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance and reheat when ready to serve.
- Substitution: Swap the heavy cream for half-and-half or whole milk for a lighter version.
- Pro tip: Use fresh sage for the best flavor, but dried sage works well too.
- Variation: Add cooked bacon or pancetta for a smoky flavor.
- Tip: Use an immersion blender to puree the soup right in the saucepan for a smooth texture.
