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Is that soup made with cream? How many times have you heard a girl ask that question at a restaurant? (Maybe some guys too—if that’s how they roll.) The answer, when it comes to butternut squash soup, is no. Then why is it so creamy without the addition of any cream? Well, that’s why we use the butternut squash, which gets all lush without any milk or cream. The fried sage and sage-infused butter give it an earthy finish that really makes the whole damn soup irresistible.