Butternut Squash Soup with Sage and Fusion® White Truffle Salt

Creamy, smooth and wonderful for the holidays, the fragrant truffle flavors in this butternut squash soup make it a crowd favorite.

Key Ingredient(s)

Fusion® White Truffle Salt
  • Servings: 6-8
  • Preparation Time: 20 minutes
  • Cook Time: 25 minutes


  • 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ medium white or yellow onion, chopped
  • 4 cups chicken broth
  • 2 teaspoons packed brown sugar
  • 5 sprigs fresh Italian parsley
  • 3 fresh sage leaves or ½ teaspoon dried sage
  • 1 teaspoon White Truffle Salt, or to taste
  • Toasted pumpkin seeds, optional topping
  • Sour cream or crème fraîche, optional topping


  1. Place a large saucepan over medium-high heat, add oil and then add the onions. Cook until the onions are soft and then add butternut squash cubes. Cook, stirring occasionally, until the squash is soft, about 10-15 minutes.
  2. Add the chicken broth, brown sugar, parsley, sage, and White Truffle Salt and bring to a gentle boil. Reduce heat and cook on a low simmer for 10 minutes. Remove from heat and when the soup is cool enough to safely handle, remove the parsley and fresh sage, if you used it, from the soup and puree the soup in a blender. If a finer texture is desired, strain the pureed soup through a fine mesh strainer.
  3. Pour the soup into a large saucepan. Season with additional White Truffle Salt, to taste. Heat to the desired serving temperature and serve with toasted pumpkin seeds and a dollop of sour cream/crème fraîche if desired.