Creamy Butternut Squash Soup with Crispy Pretzel Croutons

Name: Creamy Butternut Squash Soup with Crispy Pretzel Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: INGREDIENTS; 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried); Salt and pepper to taste; 1 cup pretzel bread, cubed; 2 tablespoons butter; 1/4 teaspoon garlic powder; Fresh sage leaves for garnish

by Linda October 1, 2026

written by Linda October 1, 2026

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This creamy butternut squash and sage soup is the perfect fall comfort food. The rich, velvety texture of the soup is enhanced by the earthy notes of fresh sage, making it a delightful bowl to warm you up on chilly days.

What truly sets this soup apart are the crunchy pretzel croutons. Their salty, crispy texture contrasts beautifully with the smooth soup, adding an unexpected twist that elevates each spoonful. This dish not only satisfies your taste buds but also provides a wonderful presentation for any dining occasion.

Creamy Butternut Squash Soup with Crispy Pretzel Croutons

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 250 calories 12g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
Salt and pepper to taste
1 cup pretzel bread, cubed
2 tablespoons butter
1/4 teaspoon garlic powder
Fresh sage leaves for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Stir in the garlic and fresh sage; cook for another minute until fragrant.
Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the squash is tender.
While the soup simmers, prepare the pretzel croutons: Spread the cubed pretzel bread on a baking sheet. Melt butter and mix with garlic powder, then drizzle over the pretzel cubes. Toss to coat.
Bake in the preheated oven for 10-12 minutes, or until golden and crispy.
Once the squash is tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
Season the soup with salt and pepper to taste. Serve hot, topped with pretzel croutons and garnished with fresh sage leaves.

Notes

For a vegan version, substitute butter with vegan margarine and ensure your vegetable broth is plant-based.

For the best flavor, roast your butternut squash until it’s caramelized; this will bring out its natural sweetness. If you’re short on time, you can use pre-cut butternut squash available in stores.

Feel free to experiment with different herbs such as thyme or rosemary if you’re not a fan of sage. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if needed for a thinner consistency.

butternut squash comfort food pretzel croutons sage soup

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Creamy Butternut Squash Soup with Crispy Pretzel Croutons

Creamy Butternut Squash Soup with Crispy Pretzel Croutons

Ingredients

Instructions

Notes

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