Can you put sage in butternut squash soup?

Yes, sage is one of the best herbs to pair with butternut squash soup. Its earthy and slightly peppery flavor balances the natural sweetness of the squash, making the soup deeper and more aromatic. Fresh sage leaves work especially well when sautéed at the start or crisped for garnish.

What herb goes best with butternut squash soup?

Sage is the classic choice for butternut squash soup, but thyme and rosemary also complement it beautifully. Sage remains the most traditional herb because it highlights the soup’s richness without overpowering its natural sweetness.

What spices go into butternut squash soup?

Common spices for butternut squash soup include nutmeg, cinnamon, and black pepper. These warm spices enhance the squash’s sweetness and add cozy depth. A little cayenne can also give the soup a gentle kick.

Which herbs are with butternut squash?

Butternut squash pairs well with sage, thyme, rosemary, and even parsley for a fresh finish. Sage, however, is the star—it brings an earthy, savory note that balances the sweetness of the squash and makes the soup feel comforting.

“Butternut Squash Soup with Sage – 3 Simple Steps to Cozy

Description

A warm, creamy and comforting butternut squash soup infused with earthy sage – perfect for chilly days.

Ingredients

Scale

1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
4 cups vegetable broth
1/2 cup coconut milk or heavy cream
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté until translucent.
Stir in the sage and cook for 1 minute until fragrant.
Add the butternut squash cubes and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in coconut milk or cream, season with salt and pepper.
Simmer for an additional 5 minutes and serve warm.

Notes

Top with crispy sage leaves or a drizzle of cream for extra flavor. Great with crusty bread.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 4g
Sodium: 450mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg