Go Back
Butternut Squash Soup with Sage Cream | bsinthekitchen.com #butternutsquash #soup #bsinthekitchen

Butternut Squash Soup with Sage Cream

BS' in the Kitchen (Via Bon Appetit)
Creamy butternut squash, with the comforting spice of sage makes this a perfect soup for fall weather!
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Soup
Servings 12


  • 8 cups 4 pound squash 1-inch cubes peeled & seeded butternut squash
  • 4 tbsp olive oil
  • Salt & pepper
  • 1 1/2 cup sour cream
  • 1 tbsp dried sage
  • 1/4 cup butter
  • 1 1/2 cup thinly sliced shallots about 6
  • 7 cups chicken broth
  • 1 cup grated gruyere cheese
  • 12 fresh sage leaves for garnish


  • Preheat oven to 400F.
  • Spread cubed squash on two baking sheets, drizzle cubes with 2 tablespoons olive oil. Season with salt & pepper.
  • Roast 15 minutes, stir squash, and roast for about 10 minutes longer.
  • Meanwhile, heat sour cream and dried sage in small saucepan over medium heat until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
  • Melt butter in large pot on medium heat. Add shallots, and saute until translucent and beginning to soften, stirring often, 3-4 minutes.
  • Add roasted squash, then broth.
  • Increase heat and bring to boil, then reduce to medium, cover pot, and simmer until vegetables are very tender, stirring occasionally about 10 minutes.
  • Let cool about 15 minutes.
  • In batches, puree soup in processor until smooth. Return to pot, whisk 1 cup sage cream into soup, season to taste with salt & pepper.
  • Serve with with fresh sage cream, shredded cheese and a leaf of sage.