1. Melt the 3 tablespoons butter in a large pot. Add chopped onions and saute for a few minutes, stirring occasionally, until soft and translucent.
2. Add potatoes, squash, paprika and broth. Bring to a boil and then turn down, cover, and simmer for 30 minutes or until tender.
3. Remove soup from the heat. If you prefer a thicker soup, remove and reserve about 1 cup of liquid from the pot. Puree the soup with a hand blender or upright blender until smooth. Add reserved liquid to thin soup if desired.
4. Add the cream and stir. Return soup to heat and warm over medium heat, do not boil rapidly. Salt and pepper to taste.
5. Put 1 tablespoon butter in a pan and fry sage over medium-high to high heat until leaves are crisp and the butter is browned. Garnish the soup bowls with sage leaves and if desired, sprinkle soups decoratively with the browned sage butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (920g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (53%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 50.9mg||16 %|
|Sodium 2626.6mg||91 %|
|Potassium 994.8mg||26 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 28.9g|
|Protein 7.2g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 315
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What would you serve with this? Link in another recipe
joy-fraserReally good! We didn't use the cream and it was awesome! I did add some nutmeg.9m ago
2princesses2loveThis was so good! I will make this often.9m ago
LehcarroxDelish. Simple to make and modifiable. I didn't have a potato so I just made due with the butternut squash. Still came out creamy and delicious without even having to add cream or milk. Immersion blender is the way to go to get a nice texture and keep as many lumps as you want. A dash of nutmeg and dollop of plain greek yogurt were the perfect finish.1y ago
SsuitepeaThis is my second time writing this and I just love it! It's my ONLY butternut squash soup recipe. This time I baked the squash for about 40 minutes at 350 degrees so the skin would pull off and I could cut it easily.2y ago
d9nmcsSimply outstanding! I have made this before but haven't been able to incorporate the sage butter prior to this preparation. It makes a great recipe positively phenomenal! As a side note: if you don't have potatoes you can use turnip, parsnip, carrot or any root vegetable for a nice variation.2y ago
Fergcx1This turned out great. I decided to caramelize the onions which took about 30 min--this really added a sweetness and extra flavor. I used a 1.5 lb squash and a sweet potato which required 4 cups of broth to cover. I also skipped the sage part and just added a dash or two of dried.2y ago
PaulHomeChefAmazing as is! Used sage powder instead. Was just as good on day 42y ago
Valerie411Great soup for a rainy day!3y ago
agnewman85Great tasting cream based soup. Excellent autumn tide fair.3y ago