why make this recipe
This soup is warm, creamy, and full of fall flavor. It uses simple ingredients and cooks in one pot. If you like hearty bowls, also try the Creamy Chicken Tortilla Soup for a different spice and texture.
introduction
Creamy Butternut Squash Risotto Soup with Sage is smooth and comforting. It blends the creaminess of risotto rice with sweet squash. The sage adds a warm, earthy note that fits well with cold nights. If you enjoy rich, creamy soups, you might also like the Creamy Bacon Potato Soup as another option.
how to make Creamy Butternut Squash Risotto Soup with Sage
Heat olive oil, cook onion and garlic until soft. Add diced squash and Arborio rice and stir. Slowly add broth one ladle at a time. Keep stirring so the rice releases its starch and the soup becomes creamy. When the rice is al dente and the squash is soft, stir in heavy cream and Parmesan. Taste and add salt and pepper. Serve hot with fresh sage on top. For a different creamy twist, see the Creamy Cowboy Soup.
Ingredients :
2 cups butternut squash, peeled and diced, 1 cup Arborio rice, 1 onion, chopped, 2 cloves garlic, minced, 4 cups vegetable or chicken broth, 1 cup heavy cream, 1/2 cup Parmesan cheese, grated, 2 tablespoons olive oil, Salt and pepper to taste, Fresh sage leaves for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
- Add diced butternut squash and Arborio rice, stirring to combine. Cook for about 2 minutes.
- Gradually add the broth, one ladle at a time, stirring continuously until absorbed before adding more. This process should take about 18-20 minutes.
- Once the rice is al dente and creamy, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves.
how to serve Creamy Butternut Squash Risotto Soup with Sage
Serve in warm bowls. Add a few fresh sage leaves on top for color and flavor. A slice of crusty bread or a light salad pairs well. You can also drizzle a little olive oil or add a sprinkle of extra Parmesan. For another plated soup idea, try the Creamy Lasagna Soup.
how to store Creamy Butternut Squash Risotto Soup with Sage
Cool the soup to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring so it stays creamy. For longer storage, freeze in portions for up to 2 months.
tips to make Creamy Butternut Squash Risotto Soup with Sage
Use Arborio rice so the soup becomes creamy. Stir often when you add broth to release the rice starch. Taste and adjust salt at the end. If the soup is too thick, add a little more broth or water when reheating. For a mushroomy twist, you can add cooked mushrooms or check the Creamy Mushroom Soup for ideas on texture and flavor.
variation (if any)
- Make it vegetarian by using vegetable broth.
- Add cooked sausage or shredded chicken for more protein.
- Roast the squash first for deeper flavor before adding to the pot.
FAQs
Q: Can I use a different rice?
A: Arborio rice gives the best creaminess. Other short-grain rices may not make the same texture.
Q: Can I make this dairy-free?
A: Yes. Use coconut milk or a dairy-free cream and skip the Parmesan or use a dairy-free cheese.
Q: How do I keep the soup smooth when reheating?
A: Reheat slowly on low heat and stir. Add a little broth or water if it thickens too much.
Q: Can I prep this ahead?
A: You can chop the squash and onion a day ahead. Cook the soup and cool before refrigerating. Reheat before serving.
Creamy Butternut Squash Risotto Soup with Sage
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
- Add diced butternut squash and Arborio rice, stirring to combine. Cook for about 2 minutes.
- Gradually add the broth, one ladle at a time, stirring continuously until absorbed before adding more. This process should take about 18-20 minutes.
- Once the rice is al dente and creamy, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh sage leaves.