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One-Pot Butternut Squash Sage Soup: Easy Budget Dinner

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This cozy one-pot butternut squash and sage soup is a budget-friendly, naturally creamy, and vegan weeknight dinner that skips the fussy peeling and cubing. It’s a comforting, flavorful soup that comes together in one pot with simple ingredients.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 10–12 fresh sage leaves, plus more for garnish
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Optional: ½ cup canned coconut milk or heavy cream

Instructions

  1. Prep the squash: Scrub the butternut squash, cut it in half lengthwise, and scoop out the seeds and stringy pulp.
  2. Sauté the aromatics: In a large pot over medium heat, heat olive oil. Add chopped onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 minute more.
  3. Add the squash and liquids: Place the squash halves cut-side down in the pot. Pour in vegetable broth and water. Add fresh sage leaves, salt, and pepper. Stir gently.
  4. Simmer until tender: Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the squash is very tender (easily pierced with a fork).
  5. Remove the squash and cool slightly: Using tongs, lift the squash halves out of the pot and let them cool on a cutting board for 5 minutes.
  6. Blend the soup base: Using an immersion blender, blend the liquid in the pot until smooth. (If using a regular blender, carefully blend the hot liquid in batches, then return to the pot.)
  7. Add the squash flesh: Once the squash is cool enough to handle, scoop the soft flesh away from the skin and discard the skin. Add the flesh to the pot.
  8. Blend again until silky: Blend the squash and liquid together until completely smooth. Add more water or broth if needed to reach desired consistency.
  9. Season and finish: Taste and adjust salt and pepper. If using, stir in coconut milk or cream. Simmer for 2-3 minutes to heat through.
  10. Serve: Ladle into bowls and garnish with fresh sage leaves and a swirl of coconut milk or cream if desired.

Notes

For a thicker soup, simmer uncovered after blending. For a thinner soup, add more broth or water. To make it a meal, add a can of drained white beans during the last 5 minutes of simmering. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: butternut squash soup, one-pot soup, vegan soup, gluten-free soup, fall soup, easy dinner, budget-friendly

Find it online: https://bitesienna.com/one-pot-butternut-squash-sage-soup-easy-budget-dinner/