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5 from 1 vote

Butternut Pumpkin Sage Soup

This creamy, vegan soup just screams "fall"—and "healthy"!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: Beauty
Keyword: vegan
Servings: 4 servings
Author: Hello Glow
Cost: $10


  • Large stock pot
  • Blender or immersion blender


  • 8 cups vegetable broth organic and yeast-free OR water
  • 1 bay leaf
  • 4 cups chopped butternut squash
  • 2 cups chopped pumpkin
  • 2 stalks celery chopped
  • 1 large onion chopped
  • 1/2 bunch fresh sage or 3 to 4 teaspoons dried sage
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper


  • Add vegetable broth (or water), bay leaf, butternut squash, pumpkin, celery, and onion to a large soup pot. Place on medium high heat and cook for about 30 minutes (or until the squash is soft). Add sage, salt, and pepper. Simmer for another 3 to 5 minutes.
  • You can serve this soup as is, or make it smooth by blending it in batches with a blender or using an immersion blender.


Store leftovers in an airtight container in the refrigerator for up to 3 days.