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Butternut Squash Leek Soup Recipe with Crispy Sage
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Butternut Squash Leek Soup Recipe with Crispy Sage

The most rustic and hearty butternut squash leek soup with crispy sage leaves and a drizzle of cream.
Course Soups
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Florentina


  • 1 leek extra large, sliced and rinsed well
  • 1 butternut squash cubed
  • 8 c water
  • 2 sage sprigs
  • 1 leave bunch sage sonly
  • 1 1/2 tsp se salt + more to taste
  • 3 tbsp olive oil + more for garnish
  • 2 tbsp organic butter salted
  • 2 tsp red pepper flakes
  • 3 tbsp heavy cream optional


  • In a large soup pot add a lug of olive oil over medium flame. Add the rinsed leeks and saute until wilted, bout 20 minutes.
  • Add 2 sage sprigs and the butternut squash cubes to the leeks and cover with the water. Bring to a simmer, add the sea salt and cover with a lid. Cook for about 30 minutes until the butternut squash is cooked through but still al dente not mushy.
  • Using a hand held immersion blender puree the soup to your linking, but try to keep some rustic textures going. Adjust seasonings to your taste with more sea salt at the point.
  • Meanwhile melt the butter in a large skillet on medium low flame. Add the sage leaves and crisp them up in the butter for about a minute making sure not to burn them
  • Transfer the sage to a paper towel lined plate to drain. Sprinkle with a pinch of sea salt.
  • Laddle the soup into bowls and serve with the crispy sage leaves on top and a good sprinkling of red pepper flakes and freshly cracked black pepper.
  • Serve garnished with a drizzle go heavy cream and crusty bread.