Ginger Sage Butternut Squash Soup

by Cindy Yanasha Angulo in , , , , , , , ,

What a delicious start to Fall soup meals!! There's nothing better than a creamy healthy bowl of Butternut squash soup infused with fresh ginger, chili powder & sage! 


Time: 1 hour  


  • 1 medium sized butternut squash 
  • 1/2 cup freshly chopped ginger
  • 1/4 cup chopped onion  
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 2-3 Sage leaves (sage is pretty strong so you don't need a lot) 
  • Salt & pepper to taste
  • water as needed
  • 1 tablesooon vegetable oil  


  1. Peel & chop the butternut squash into small cubes. 
  2. Add the vegetable oil & onions to a large pot on medium heat. Let simmer until the onions are transparent, then add the ginger & garlic. Sauté for about 1-2 minutes. 
  3. Add the butternut squash, sage, & the chili powder (can add the salt & pepper at this time too). Stir to combine.  
  4. Once the squash is seasoned, add enough water to completely cover the top of the squash. You should raise the heat at this time to high so it boils.  
  5. Cover & let the squash boil for about 15-20 minutes (stirring & adding water as needed occasionally).  
  6. Once the squash is fork-tender, you can use an immersion blender to smooth it out. 
  7. You can test for salt at this time. Add fresh sage to garnish & serve!