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Creamy Salted Honey Butternut Squash Soup Recipe Easy Homemade with Crispy Sage

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A cozy, creamy butternut squash soup balanced with salted honey and topped with crispy sage leaves, perfect for warming up chilly evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 lbs / 900–1100 g), peeled and cubed
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups (960 ml) vegetable broth
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons honey
  • 1 teaspoon flaky sea salt, plus more for finishing
  • About 12 large fresh sage leaves
  • Freshly ground black pepper, to taste

Instructions

  1. Peel and cube the butternut squash into roughly 1-inch (2.5 cm) pieces. Set aside.
  2. Heat butter in a large heavy-bottomed pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent and fragrant.
  3. Stir in minced garlic and cook for another 1-2 minutes, careful not to burn it.
  4. Add the cubed butternut squash to the pot and stir to coat with butter and aromatics.
  5. Pour in 4 cups (960 ml) vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes until squash is fork-tender.
  6. Use an immersion blender to puree the soup until silky smooth. If using a countertop blender, blend in batches and return to pot.
  7. Stir in ½ cup (120 ml) heavy cream, 2 tablespoons honey, 1 teaspoon flaky sea salt, and freshly ground black pepper to taste. Warm gently for 5 minutes, stirring occasionally. Adjust seasoning as needed.
  8. While the soup simmers, heat a small skillet over medium heat with a tablespoon of butter or oil. Fry sage leaves until crisp, about 1-2 minutes per side. Remove and drain on paper towels.
  9. Ladle soup into bowls, top with crispy sage leaves, and finish with an extra sprinkle of flaky sea salt if desired.

Notes

Add honey gradually and taste as you go to avoid overly sweet soup. If soup is too thick after blending, add a splash of broth or water to loosen. Crisp sage leaves just before serving to maintain crunch. For dairy-free version, substitute heavy cream with full-fat coconut milk or cashew cream. Roasting the squash instead of sautéing adds smoky depth but increases cook time.

Nutrition

Keywords: butternut squash soup, creamy soup, honey, salted honey, crispy sage, fall recipe, easy soup, cozy dinner

Find it online: https://rowanrecipes.com/creamy-salted-honey-butternut-squash-soup-recipe-easy-homemade-with-crispy-sage/