Butternut Squash Sage Soup

pumpkin sage soupFall is pumpkin time! I’ve made delicious dish from different kind of pumpkin. Last time I’ve made Roasted rosemary butternut squash from Hokkaido pumpkin, this time I’ve made butternut squash soup with sage, taste good, perfect to serve it on cold rainy day weather like now, 7°C  in Hannover-Germany. I sliced and roasted the butternut squash, and scoop the flesh, I used some of the puree and keep the rest on refrigerator and use it for another recipe next day.

butternut squash sage soup

butternut squash sage soup


  • 1 Butternut squash, roasted (take 500g of the puree)
  • 5 Shallots
  • 2 cloves Garlic
  • 500ml Vegetable broth
  • 3 Sage, chopped
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper


  1. Preheat oven 180°C.
  2. Cut the butternut squash into 4 pieces. Remove the seeds.
  3. Roast butternut squash on baking sheet in a oven for 40-45 minutes. Cool down.
  4. Scoop the flesh with spoon. Take 500g of the puree. Keep the rest in the refrigerator (max 3 days).
  5. Peel and slice the shallots and garlic. Sauté shallots and garlic for 2 minutes.
  6. Pour vegetable broth, bring to boil.
  7. Add puree, season with salt and pepper.
  8. Add chopped sage.
  9. Cook and stir for another 10 minutes with medium heat.

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  1. That must be such a comforting soup. Roasted butternut squash tastes so good.
    Thanks for sharing.

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