American Squash Soup

Fried whole sage leaves make an interesting garnish for this soup. Simply panfry fresh sage leaves in butter or olive oil for a minute and drain on a paper towel.

Serves: 4Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 1⁄2 cup chopped onion
  • 1 Tbsp. fresh sage, chopped
  • 2 Tbsp. olive oil
  • 4 cups chicken broth
  • 2 cups butternut squash, peeled and chopped
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 cup croutons
  • 1⁄4 cup bacon crumbles


  • In a soup pot, sauté onions and sage in olive oil until translucent. Add chicken broth and squash. Bring to a boil, then simmer until squash is cooked, 45 minutes.
  • Purée soup in a blender until smooth, then season with salt and pepper.
  • Serve hot with croutons and bacon crumbles sprinkled on top of the soup.