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Creamy Butternut Squash Risotto Soup with Sage – Easy Recipe

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This Butternut Squash Risotto Soup with Sage is a delightful fusion of creamy soup and risotto, perfect for a comforting meal. Enjoy the sweet, velvety butternut squash paired with aromatic sage in every spoonful.

Ingredients

Scale
  • 1 butternut squash
  • 1 cup Arborio rice
  • 4–6 cups vegetable broth or chicken broth
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 yellow or white onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup non-alcohol alternative (apple cider vinegar or non-alcoholic white wine alternative)
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste
  • Heavy cream, half-and-half, or full-fat coconut milk (optional)
  • Beef (optional, finely diced and browned)
  • Nutmeg (optional, for seasoning)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully halve the butternut squash lengthwise, scoop out the seeds and stringy bits. Brush the cut sides lightly with olive oil, sprinkle with a pinch of salt and pepper. Place cut-side down on a baking sheet and roast for 30-45 minutes, or until fork-tender. Once cool enough to handle, scoop out the flesh and set aside.
  2. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add one finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add 2-3 cloves of minced garlic and about 1 tablespoon of finely chopped fresh sage leaves, cooking for another minute until fragrant, being careful not to burn the garlic.
  3. Add 1 cup of Arborio rice to the pot with the aromatics. Stir constantly for 2-3 minutes until the edges of the rice grains become translucent, but the center is still opaque.
  4. Pour in about 1/4 cup of your chosen non-alcohol alternative. Stir constantly, scraping up any browned bits from the bottom of the pot, until the liquid has almost completely evaporated.
  5. Begin adding your warm broth, about 1 cup at a time, to the rice mixture. Stir frequently, allowing each addition of broth to be mostly absorbed by the rice before adding the next. Continue this process for about 15-20 minutes, or until the rice is al dente.
  6. Once the rice is nearly cooked, add the roasted butternut squash flesh to the pot. Stir to combine. Gradually add more warm broth, about 2-3 cups, stirring until you reach your desired soup consistency.
  7. For an extra smooth and luxurious texture, you can carefully use an immersion blender directly in the pot, blending until the soup is velvety. If you don't have an immersion blender, carefully transfer batches of the soup to a regular blender and blend until smooth, then return to the pot.
  8. Remove the pot from the heat. Stir in 1/2 cup of freshly grated Parmesan cheese and a swirl of heavy cream or your chosen dairy (if using). Taste and adjust seasoning with salt, pepper, and perhaps a pinch of nutmeg.
  9. Ladle the hot soup into bowls. Garnish with a sprinkle of fresh sage, a little more Parmesan, or some crispy sage leaves. Enjoy immediately!

Nutrition

Keywords: Roasting the butternut squash enhances its flavor. Keep your broth warm for best results, and feel free to adjust the consistency of the soup by adding more broth as needed.

Find it online: https://mamablueberry.com/creamy-butternut-squash-risotto-soup-with-sage-easy-recipe/