ChowdersAmericanEasy

Butternut Squash and Sage Chowder

Name: Butternut Squash and Sage Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs (900 g) butternut squash, peeled, seeded, and cut into 1-inch cubes; 3 tbsp (45 g) unsalted butter; 1 large (225 g) onion, diced; 4 cloves (15 g) garlic cloves, minced; 4 cups (950 ml) vegetable broth; 1 cup (240 ml) heavy cream; ¼ cup (10 g) fresh sage, fresh leaves, finely chopped; salt, to taste; black pepper, freshly ground, to taste; nutmeg, pinch (optional); crushed red pepper flakes, pinch (optional)

From the MyKitchenBank Kitchen

A silky, warming chowder that celebrates the natural sweetness of butternut squash, balanced with earthy fresh sage and enriched with heavy cream. This stovetop classic comes together in under an hour and is perfect for fall gatherings or cozy weeknight dinners. The soup is naturally vegetarian, makes excellent leftovers, and freezes beautifully.

Prep: 15 min
Cook: 15 min
Wait: 25 min
Total: 55 min
Makes: About 5 to 6 cups (4 servings as a main course, 6 as an appetizer)

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Steps

Before you start

Peel and cut the butternut squash into 1-inch cubes before you start (or prepare it up to 1 day ahead and refrigerate)
Measure and prep all ingredients in advance—mise en place ensures smooth, uninterrupted cooking
Use a pot with at least 4-quart capacity to allow room for the soup to simmer gently
An immersion blender is ideal but optional; a regular blender works fine if you let the soup cool slightly first

1
Prepare the squash
- Cut butternut squash in half lengthwise using a sharp chef's knife.
- Scoop out the seeds and strings with a sturdy spoon.
- Using a vegetable peeler or sharp knife, carefully remove the tan skin from the flesh.
- Cut the peeled squash into 1-inch cubes (you should have about 4 cups total).
- Place the cubes on a cutting board or in a bowl and set aside.
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Ready when: squash is peeled, seeded, and cut into uniform 1-inch cubes
Tip: If the squash skin is very hard to peel, pierce it with a fork and microwave for 2–3 minutes to soften it, making it easier to work with.
2
Sauté onion and garlic
- Melt unsalted butter in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3 minutes until the onion is softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant (do not allow the garlic to brown, as it will become bitter).
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Ready when: onion is translucent and garlic is fragrant but not browned
Tip: Keep the heat at medium to avoid browning the garlic; lower it if the pan seems too hot.
3
Add squash and broth
- Add all the butternut squash cubes to the pot and stir well to combine with the butter and aromatic onion and garlic.
- Pour in the vegetable broth and increase the heat to medium-high.
- Bring the mixture to a rolling boil, stirring occasionally.
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Ready when: mixture comes to a rolling boil
4
Simmer squash until tender
- Reduce the heat to medium-low and simmer the soup uncovered for 20–25 minutes.
- Stir occasionally to ensure even cooking.
- The squash is fully done when it is completely soft and a fork pierces it with no resistance—pieces should almost fall apart in the liquid.
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Ready when: all squash pieces are very soft and break apart easily when pressed with a spoon
Tip: Stir every 5 minutes or so to promote even cooking and prevent sticking on the bottom of the pot.
5
Blend the soup smooth
- Reduce the heat to low.
- Using an immersion blender, blend the soup until mostly smooth with just a few small chunks of squash remaining for texture.
- If using a regular blender, let the soup cool for 5 minutes (to prevent splashing), then carefully blend in two batches, covering the blender lid with a kitchen towel, and pour the blended soup back into the pot.
- Return to low heat.
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Ready when: soup is smooth or nearly smooth with a pleasant creamy texture
Tip: When using a regular blender, never fill it more than halfway, and always cover the lid with a towel before blending hot liquid to prevent burns from steam and splatters.
6
Add cream and fresh sage
- With the pot on low heat, slowly pour in the heavy cream while stirring constantly to ensure it combines smoothly with the soup.
- Add the finely chopped fresh sage and a small pinch of nutmeg (if using), along with a grinding of fresh black pepper.
- Stir everything together until the sage is fully distributed.
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Ready when: cream is fully incorporated and sage is evenly distributed throughout
Tip: Adding cream slowly while stirring prevents it from curdling or separating. Keep the heat low to maintain a gentle warmth.
7
Infuse flavor and season
- Simmer the soup gently over low heat for 5 minutes to allow the fresh sage flavor to fully infuse throughout the cream and broth.
- Taste the soup and season generously with salt and freshly ground black pepper to your preference.
- If you'd like a hint of heat, add a small pinch of crushed red pepper flakes.
- Ladle the chowder into bowls and serve immediately while hot.
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Ready when: soup is hot throughout and sage aroma is prominent
Tip: Taste the seasoning after adding just a pinch of salt—it's always easier to add more than to remove it. Adjust to your preference.

Good to know

Tips

For a silkier, completely smooth soup, strain it through a fine-mesh sieve after blending to remove any fibrous bits. Press gently with the back of a spoon to extract all the creamy goodness.
Brown the butter before adding the onion for a deeper, nuttier flavor: heat the butter in the pot over medium-high heat, swirling occasionally, until the milk solids turn light golden and smell toasty (about 3–4 minutes). Then add the onion.
To make this chowder heartier, stir in small diced potatoes (about ½ cup) in step 3 when you add the squash, and increase the simmer time to 25–30 minutes so the potatoes have time to soften.
Crispy sage leaves make an excellent garnish: fry fresh sage leaves in a little olive oil or butter until crispy (about 30 seconds), then drain on paper towels and crumble over each bowl just before serving.

Make ahead

Prepare the soup up to 2 days ahead through step 6 (before the final infusion). Cool completely, then refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching. In the final step, add fresh sage and adjust the seasoning for the brightest flavor. If the soup has separated slightly, whisk or blend gently to recombine before serving.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. To freeze: Let cool completely, then transfer to freezer bags or containers, leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring often. If the soup has separated or thickened, whisk in a splash of vegetable broth or cream to restore the original consistency.

Substitutions

vegetable broth → chicken broth. Adds deeper savory flavor; still vegetarian if omitted from serving. Use the same quantity.
heavy cream → half-and-half or whole milk. Creates a lighter soup with less richness. The result will be thinner; you may need to simmer longer or add a splash of cream to achieve desired consistency.
fresh sage → fresh thyme or rosemary. Both are earthy herbs that pair beautifully with butternut squash. Use the same quantity and add at the same time.
butternut squash → kabocha squash, pumpkin, or delicata squash. All have similar sweetness and texture. Adjust simmering time based on how quickly your chosen squash softens.