Nothing beats a bowl of Winter Squash Soup with Sage Croutons on a frosty December day! This velvety soup combines the natural sweetness of roasted squash with a hint of warmth from garlic and spices. The sage croutons add a delightful crunch and herbal aroma, making this dish a sensory celebration of the season.
Whether you’re hosting a cozy family dinner or just need a quick lunch to fight the chill, this soup is comforting, flavorful, and irresistibly festive.
Ingredients List
| Ingredient | Measurement (Imperial) | Measurement (Metric) |
|---|---|---|
| Butternut squash (peeled and cubed) | 3 lbs | 1.4 kg |
| Olive oil | 3 tbsp | 45 ml |
| Yellow onion (chopped) | 1 medium | 1 medium (150 g) |
| Garlic (minced) | 3 cloves | 3 cloves |
| Vegetable stock | 4 cups | 1 liter |
| Heavy cream (optional) | ½ cup | 120 ml |
| Ground nutmeg | ¼ tsp | 1 g |
| Salt | To taste | To taste |
| Black pepper | To taste | To taste |
| Bread cubes (for croutons) | 2 cups | 150 g |
| Fresh sage leaves (chopped) | 2 tbsp | 10 g |
Recipe Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons (30 ml) of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- Cook the Aromatics: Heat the remaining olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute.
- Simmer the Soup: Add the roasted squash, vegetable stock, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the Soup: Using an immersion blender (or transferring to a countertop blender), puree the soup until smooth and creamy. Stir in the heavy cream if using. Adjust seasoning with salt and pepper.
- Prepare Sage Croutons: Heat a skillet over medium heat. Toss the bread cubes with chopped sage and a drizzle of olive oil. Toast in the skillet until golden and crispy, about 5 minutes.
- Serve: Ladle the soup into bowls and top with the sage croutons. Garnish with a sprinkle of freshly chopped sage or a dash of nutmeg.
Kitchen Accessories Needed
- Baking sheet
- Large pot
- Immersion or countertop blender
- Skillet
- Knife and cutting board
- Measuring cups and spoons
Nutritional Information & Servings
- Servings: Makes 4-6 servings
- Calories per Serving: 210 kcal
- Fat: 10 g
- Carbohydrates: 28 g
- Protein: 4 g
- Fiber: 4 g
- Sugar: 7 g
Origin of the Dish
This dish draws inspiration from traditional harvest soups, which use seasonal vegetables like squash to create hearty, nourishing meals. The addition of sage croutons reflects a classic pairing of squash with earthy herbs, making this recipe a tribute to the flavors of winter.
Frequently Asked Questions
- Can I use other types of squash? Yes, you can substitute butternut squash with acorn squash or pumpkin for a slightly different flavor.
- How do I make the soup vegan? Use plant-based cream or coconut milk instead of heavy cream, and ensure your vegetable stock is vegan.
- How long does the soup last in the fridge? The soup can be stored in an airtight container in the fridge for up to 4 days.
- Can I freeze the soup? Absolutely! Allow the soup to cool completely before freezing in airtight containers for up to 3 months. Thaw and reheat before serving.
- What other toppings work well with this soup? Try roasted pumpkin seeds, a drizzle of olive oil, or a sprinkle of Parmesan cheese.
- Can I use pre-cubed squash? Yes, pre-cubed squash saves time and works just as well.
This Winter Squash Soup with Sage Croutons is a seasonal showstopper that’s as nutritious as it is delicious. Its creamy texture, coupled with the crunchy sage croutons, creates a perfect balance of flavors and textures. Don’t wait—grab your immersion blender and bring the warmth of winter to your table today!
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