Name: Butternut Squash Soup with Sage and Smoked Paprika Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large yellow onion, diced (about 1 3/4 cups); 2 medium carrots, peeled and diced (about 1 cup); 4 cloves garlic, crushed and peeled; 1 large butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups); 3 tablespoons unsalted butter or olive oil; 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups); Heavy cream, crème fraîche, or coconut cream, for drizzling (optional); 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt, plus more as needed; Freshly ground black pepper

The moment you take your first spoonful of this cozy, velvety soup, you'll understand why the Butternut Squash Soup with Sage and Smoked Paprika Recipe becomes an instant favorite. Its warm, smoky aroma hints at the comforting flavors inside, making it a perfect recipe to share any time you want to feel nurtured and satisfied.

A round white bowl filled with thick, smooth orange soup, swirled on top with white cream in loose circular patterns. Small green herb leaves and black pepper flakes are scattered lightly on the soup's surface. A spoonful of the soup, showing the same orange color with a bit of white cream, is held above the bowl. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Butternut Squash Soup with Sage and Smoked Paprika Recipe
Top Tip
How to Serve Butternut Squash Soup with Sage and Smoked Paprika Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Soup with Sage and Smoked Paprika Recipe

Why You'll Love This Recipe

I can't tell you how many times this soup has saved me on chilly evenings—it’s simple yet so full of flavor. The blend of sage and smoked paprika gives it that unique depth you don't expect in a typical squash soup. Plus, it's a crowd-pleaser you can easily whip up in under an hour.

Rich Flavor Profile: The smoked paprika adds an earthy, smoky edge, balancing the natural sweetness of the butternut squash.
Easy to Prepare: Minimal ingredients and straightforward steps make this recipe accessible even for weeknight cooks.
Comfort in a Bowl: Creamy texture and warm spices create that perfect cozy feeling we all crave in cooler months.
Flexible & Versatile: You can tweak herbs, add creaminess, or serve it in fancy ways—the options are endless!

A close-up view of a white pot filled with smooth, thick orange soup that has a creamy texture. The soup surface is sprinkled with small black pepper specks, and a wooden spoon is partially submerged, resting on the right side, slightly lifting some soup. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Butternut Squash Soup with Sage and Smoked Paprika Recipe plays a critical part in layering flavors and creating its silky texture. Here’s a quick look at what makes them shine, plus some shopping tips to get the best results.

Flat lay of a large peeled and cut butternut squash with chunky orange pieces, a large diced yellow onion, two peeled and diced medium carrots, four whole garlic cloves, a small bunch of fresh sage and thyme sprigs, a small bowl of golden melted butter, a clear glass container of light vegetable broth, a small dish with smoked paprika, a small bowl of coarse kosher salt, a pepper grinder with freshly ground black pepper, and a drizzle of creamy white heavy cream, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter or Olive Oil: I often switch between butter for richness and olive oil for a lighter taste; either way, they form the perfect base to gently soften the veggies.
Yellow Onion: Adds natural sweetness and depth when browned just right—diced finely so it melds nicely into the soup.
Carrots: Their subtle sweetness complements the squash and helps build the soup’s body.
Garlic: Four cloves give a gentle warmth, not overpowering, but steadily enhancing everything else.
Butternut Squash: The star of the show—choose a firm, medium-large squash with a bright orange flesh for the best flavor and texture.
Low-Sodium Broth: Whether vegetable or chicken, low sodium lets you control the saltiness at the end.
Fresh Sage: There’s no substitute for fresh here—its woodsy, pine-like aroma pairs beautifully with the squash and paprika.
Smoked Paprika: This is the magic touch that sets this soup apart, adding a subtle smokiness without heat.
Kosher Salt and Black Pepper: Essential seasonings to round out the flavors and give that final punch.
Cream or Coconut Cream (optional): A swirl on top adds luscious creaminess and makes the soup feel extra indulgent.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup depending on what’s in my pantry or mood. You can easily shift herbs or add toppings to suit your style—it's all about making this cozy bowl feel like yours.

Variation: Sometimes I swap fresh sage for thyme or rosemary for a slightly different herbaceous aroma, and it still sings. Give it a try if you want a different twist!
Dairy-Free Option: Skip the butter and cream; use olive oil and coconut cream instead to keep it creamy without losing that rich mouthfeel.
Spice Level: For a subtle kick, I add a pinch of cayenne or a dash of chili flakes alongside smoked paprika—love how it wakes up the palate.

Step-by-Step: How I Make Butternut Squash Soup with Sage and Smoked Paprika Recipe

Step 1: Sauté Aromatics to Build Depth

Start by melting butter or heating olive oil in a heavy-bottomed pot over medium-high heat. Toss in the diced onion, carrots, and crushed garlic. Stir occasionally and let them cook until they’ve softened and you start to see golden spots on the onions, about 8 minutes. This part is key for that savory base—don’t rush it or turn up the heat too high to avoid burning.

Step 2: Add Squash, Broth, and Seasonings

Now, stir in the cubed butternut squash along with your broth, fresh sage, smoked paprika, and salt. Bring everything up to a boil, then reduce to a simmer. I usually partially cover the pot here to let the flavors meld without losing too much liquid. Let it simmer gently for 20 to 30 minutes, or until your squash is so tender it’s starting to fall apart.

Step 3: Puree Until Silky Smooth

Once the squash is tender, turn off the heat. I use an immersion blender to puree right in the pot—it’s quick and minimizes cleanup. If you don’t have one, blend in batches in a stand blender, but be careful with hot liquids. Blend until the soup is velvety smooth and creamy. Taste and adjust salt and pepper as needed.

Step 4: Serve Warm with a Creamy Drizzle

Ladle your soup into bowls and finish with a light drizzle of heavy cream, crème fraîche, or coconut cream. Sprinkle some freshly chopped sage and a crack of black pepper on top. It’s those little touches that transform a simple soup into a comforting experience.

Top Tip

Having made this Butternut Squash Soup with Sage and Smoked Paprika Recipe dozens of times, I’ve learned a few tricks that really make a difference. These tips will help you nail the flavor balance and texture every time!

Don’t Skip the Browning: Take your time softening and lightly caramelizing the onion and carrots; it adds an irresistible savory sweetness.
Use Fresh Herbs: Fresh sage delivers brightness and complexity that dried just can’t match—always worth the extra trip to buy some.
Control Your Broth: Start with low-sodium broth and season at the end to avoid over-salting—better to add later than fix a salty soup.
Smooth Texture: Blend long enough to avoid any fibrous bits from the squash; it really changes the mouthfeel from good to spectacular.

How to Serve Butternut Squash Soup with Sage and Smoked Paprika Recipe

butternut squash soup - Serving Suggestion

Garnishes

I’m a big fan of keeping garnishes simple but flavorful. Usually, I add a drizzle of cream and scatter some finely chopped fresh sage leaves on top—that herbaceous pop makes the soup shine. Sometimes I throw in a few crunchy toasted pepitas or a sprinkle of smoked sea salt for contrast.

Side Dishes

This soup pairs wonderfully with crusty bread—think a warm baguette or sourdough. If I’m feeling fancy, I serve it alongside a crisp green salad dressed with lemon vinaigrette to brighten the meal. Roasted chickpeas or garlic knots can also add a nice texture contrast.

Creative Ways to Present

For dinner parties, I like to serve the soup in mini pumpkin bowls or rustic soup crocks for an autumnal feel. Adding a swirl of crème fraîche in a decorative pattern or a few tiny sage leaves on top always gets compliments. You can even add a small spoon of crème fraîche mixed with smoked paprika in the center for a pretty two-tone effect.

Make Ahead and Storage

Storing Leftovers

After cooling the soup to room temperature, I store leftovers in airtight containers in the fridge. It keeps great for 3 to 4 days and tastes even better after the flavors meld overnight—perfect for a quick lunch or dinner.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or thick freezer bags, leaving some space for expansion. When I’m ready to enjoy, I thaw it overnight in the fridge, then gently reheat on the stove.

Reheating

Reheat the soup slowly over low-medium heat, stirring frequently to keep the cream from breaking and to prevent scorching. Add a splash of broth or water if it seems too thick, and swirl in extra cream if you like it richer. It’s just as comforting the second time around.

Frequently Asked Questions:

Can I make this Butternut Squash Soup with Sage and Smoked Paprika Recipe vegan?

Absolutely! Use olive oil instead of butter and swap heavy cream with coconut cream or another plant-based cream to keep it creamy and delicious without dairy.

What can I use if I don’t have fresh sage for the soup?

While fresh sage is ideal for its bright flavor, dried sage can be substituted—use about one-third of the fresh amount. Alternatively, fresh thyme or rosemary can add a lovely herbal note too.

How do I prevent the soup from being too watery?

Make sure to simmer the soup uncovered or partially covered until the squash breaks down and thickens naturally. If it’s still thin after blending, you can simmer it a bit longer or mash some of the squash chunks for extra body.

Is smoked paprika spicy?

Smoked paprika adds smoky flavor without much heat, so it’s generally mild and won’t make your soup spicy. If you want heat, consider adding a pinch of cayenne or chili flakes in addition.

Final Thoughts

I never get tired of this Butternut Squash Soup with Sage and Smoked Paprika Recipe because it feels like a warm hug in a bowl. Whether you’re feeding a family or just yourself, it’s one of those recipes that’s easy to make, impressive to serve, and comforting to enjoy. I hope you give it a go—you’ll be amazed at how simple ingredients can transform into something truly special.