If you’re looking for a cozy, comforting soup that feels like a warm hug in a bowl, you absolutely have to try this Butternut Squash Soup with Sage and Smoked Paprika Recipe. The way the smoky paprika pairs with the earthy sweetness of the butternut squash and the fragrant herbal notes of fresh sage is just magical. It’s one of those recipes I keep coming back to during the cooler months, and I promise you’ll find it’s surprisingly simple to make but tastes like you spent hours in the kitchen.
When I first tried this Butternut Squash Soup with Sage and Smoked Paprika Recipe, I was blown away by how the ingredients come together in such a harmonious way. Plus, it’s perfect for dinner parties or a quiet night in, and since it’s naturally creamy without needing heavy cream (though a drizzle on top is divine), it’s great for anyone who loves flavorful, wholesome meals. Trust me, it’s a recipe that’ll quickly become a fall and winter staple in your house.
Why You’ll Love This Recipe
- Simple Ingredients: Uses common pantry staples with fresh herbs for big flavor without fuss.
- Comforting & Cozy: Perfect for chilly days when you want something rich, warm, and satisfying.
- Versatile & Customizable: Easy to adjust for dietary preferences and garnish ideas.
- Make-Ahead Friendly: Keeps well refrigerated or frozen and reheats beautifully for quick meals.
Ingredients You’ll Need
Each ingredient in this Butternut Squash Soup with Sage and Smoked Paprika Recipe plays a vital role in building layers of flavor. When shopping, pick a firm butternut squash without blemishes and fresh herbs that are vibrant and fragrant to make the biggest difference.
- Unsalted butter or olive oil: Butter adds a richness I adore, but olive oil keeps it dairy-free while still delivering warmth.
- Yellow onion: Diced finely to soften into sweetness, forming the base of the soup’s flavor.
- Carrots: They add subtle sweetness and a bit more body to the texture.
- Garlic cloves: Crushed and peeled, garlic deepens the savory notes without overpowering.
- Butternut squash: The star ingredient, peeled and diced into chunks that cook down into creamy comfort.
- Low-sodium vegetable or chicken broth: Using low-sodium lets you control the saltiness perfectly.
- Fresh sage (or thyme, rosemary): I love sage here—it has that perfect earthy, aromatic punch.
- Smoked paprika: This is the secret zing that makes the soup really stand out with a subtle smoky warmth.
- Kosher salt and freshly ground black pepper: To season and bring balance to all the flavors.
- Heavy cream, crème fraîche, or coconut cream (optional): For drizzling — makes each spoonful feel elegant and luscious.
Variations
I love to tweak this Butternut Squash Soup with Sage and Smoked Paprika Recipe depending on the season and my mood. Feel free to experiment — personalizing it keeps it exciting and tailored to your taste buds!
- Make it vegan: Swap butter for olive oil and use vegetable broth — just as delicious and kinder to a plant-based lifestyle.
- Add heat: I once added a pinch of cayenne, and it gave the soup a lovely subtle kick without overpowering the smoky paprika.
- Herb swaps: While fresh sage is my favorite, thyme or rosemary also work brilliantly if that’s what you have on hand.
- Roasted squash twist: Roasting the squash before adding it adds a deeper caramelized flavor — try it if you have extra time!
How to Make Butternut Squash Soup with Sage and Smoked Paprika Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by melting the butter (or heating olive oil) in a heavy-bottomed pot over medium-high heat. Then, toss in the diced onion, carrots, and crushed garlic. Keep an eye on them and stir occasionally — you want them softened and lightly browned, which takes around 8 minutes. This step develops the soup’s depth, so don’t rush it!
Step 2: Add the Butternut Squash and Spices
Next, stir in your peeled and chopped butternut squash chunks along with the broth. Sprinkle in the finely chopped fresh sage leaves, smoked paprika, and salt. Bring everything up to a gentle boil — this is when the magic starts as the flavors meld together.
Step 3: Simmer Until Tender and Aroma-Filled
Reduce the heat to a simmer, partially cover the pot, and let it cook for 20 to 30 minutes until the squash is tender and beginning to fall apart. You’ll know it’s ready when the edges of the squash chunks start softening into the broth, and your kitchen smells unbelievably inviting.
Step 4: Blend to Creamy Perfection
Turn off the heat and use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Whichever method you choose, blend until silky smooth and creamy. This part is fun because you literally transform humble chunks into a velvety dream. Taste and adjust seasoning with salt and freshly ground pepper.
Step 5: Serve with a Lush Drizzle and Fresh Sage
Ladle the soup into bowls and, if you’re feeling fancy (or just indulgent), drizzle with heavy cream, crème fraîche, or coconut cream. Scatter some finely chopped fresh sage leaves and a twist of black pepper on top for that finishing touch that always impresses.
Pro Tips for Making Butternut Squash Soup with Sage and Smoked Paprika Recipe
- Peeling Made Easy: I use a sharp vegetable peeler and sometimes cut the squash in half first for easier handling.
- Balancing Flavor: Don’t skip the smoked paprika — it adds a subtle warmth that really makes the soup sing.
- Smoother Texture: If you want an ultra-smooth soup, strain it through a sieve after blending for that restaurant-quality finish.
- Avoid Overcooking: Keep an eye during simmering so the squash doesn’t turn mushy — you want it tender but not falling apart completely until blending.
How to Serve Butternut Squash Soup with Sage and Smoked Paprika Recipe
Garnishes
I always top my bowls with a drizzle of cream (or coconut cream for a dairy-free touch) and fresh chopped sage leaves. A quick crack of black pepper amps up the aroma, and sometimes I sprinkle toasted pepitas for a little crunch contrast — it adds delightful texture and a nutty twist.
Side Dishes
My go-to pairing is crusty artisan bread or warm garlic focaccia to soak up every last drop. Roasted chickpeas or simple mixed green salads dressed with lemon vinaigrette also complement the warmth and earthiness of this soup beautifully.
Creative Ways to Present
For special occasions, I like to serve this soup in mini pumpkin bowls—it’s a total showstopper and perfect for autumn gatherings. You could also swirl in a little sage oil or smoked paprika-infused olive oil just before serving for a glowing, gourmet look.
Make Ahead and Storage
Storing Leftovers
I store leftover Butternut Squash Soup with Sage and Smoked Paprika Recipe in airtight containers in the fridge for up to 4 days. I find dividing it into portions makes reheating quick and easy without drying out or losing flavor.
Freezing
This soup freezes wonderfully. I cool it completely, then freeze in freezer-safe tubs or heavy-duty zip bags for up to 3 months. When you’re short on time, a batch from the freezer feels like a homemade miracle waiting to be enjoyed.
Reheating
To reheat, warm on the stove over low heat while stirring occasionally. I add a splash of broth or water if it seems too thick after refrigeration. This keeps the texture creamy and fresh-tasting.
FAQs
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Can I make this Butternut Squash Soup with Sage and Smoked Paprika Recipe vegan?
Absolutely! Just swap out the butter for olive oil or a vegan butter substitute. Use vegetable broth to keep it fully plant-based. You can also replace heavy cream with coconut cream for that luscious finish.
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What can I use if I don’t have fresh sage?
If you don’t have fresh sage, dried sage works in a pinch — just use a bit less since it’s more concentrated. Alternatively, fresh thyme or rosemary can add a similar herbal note that complements the butternut squash beautifully.
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Is it necessary to peel the butternut squash?
Yes, peeling the butternut squash makes the soup smoother and more enjoyable. The skin is tough and doesn’t soften during cooking. Using a sharp peeler or carefully cutting it helps make this task easier.
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Can I prepare this soup ahead of time?
Definitely! This soup actually tastes even better the next day when the flavors have melded. Store it in the fridge for up to four days or freeze portions for longer storage.
Final Thoughts
I absolutely love how this Butternut Squash Soup with Sage and Smoked Paprika Recipe turns out every time. It’s one of those dishes that feels like a labor of love but comes together quickly, and it’s so satisfying to curl up with a bowl on a chilly evening. I hope you give it a try — it’s a beautiful way to enjoy the flavors of fall and winter, and I’m pretty sure your family and friends will ask for seconds before you know it!
Print
Butternut Squash Soup with Sage and Smoked Paprika Recipe
- Prep Time: 15 minutes
- Cook Time: 30 to 40 minutes
- Total Time: 45 to 55 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy Butternut Squash Soup made with sautéed onions, carrots, garlic, and fresh herbs, simmered until tender and blended smooth. Perfect for warming up on chilly days and easily customizable with cream or coconut cream toppings.
Ingredients
Sauté Base
- 3 tablespoons unsalted butter or olive oil
- 1 large yellow onion, diced (about 1 3/4 cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 4 cloves garlic, crushed and peeled
Soup
- 1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups)
- 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
- 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
Optional Garnish
- Heavy cream, crème fraîche, or coconut cream, for drizzling
Instructions
- Sauté the Vegetables: Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced large yellow onion, peeled and diced medium carrots, and crushed garlic cloves. Cook, stirring occasionally, until the vegetables are softened and lightly browned in spots, about 8 minutes.
- Add Squash and Broth: Stir in the chopped butternut squash, low-sodium vegetable or chicken broth, finely chopped fresh sage leaves, smoked paprika, and kosher salt. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook until the squash is tender and beginning to fall apart, about 20 to 30 minutes.
- Blend until Smooth: Turn off the heat. Use an immersion blender to blend the soup directly in the pot, or transfer in batches to a stand blender and puree until creamy and smooth.
- Season and Serve: Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed. Serve the soup drizzled with heavy cream, crème fraîche, or coconut cream if desired, and garnish with more chopped fresh sage leaves and black pepper.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- For a dairy-free option, use olive oil instead of butter and coconut cream for topping.
- Fresh herbs like thyme or rosemary can be substituted based on preference.
- To make the soup spicier, add a pinch of cayenne pepper or chili flakes when adding the paprika.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
