Print

Easy Cozy Roasted Butternut Squash Soup with Brown Butter and Sage

roasted butternut squash soup - featured image
Print Recipe

This cozy roasted butternut squash soup with brown butter and sage is rich, nutty, and velvety smooth. Roasted squash, fragrant sage, and a touch of cream make it the perfect comfort food for chilly days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 3 tablespoons unsalted butter
  • 8–10 fresh sage leaves, plus more for garnish
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 teaspoon ground nutmeg, freshly grated if possible
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon maple syrup or honey

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the stem and base, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Roast the squash: Spread cubes on the baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Start the brown butter: In a large pot over medium heat, melt the butter. Swirl occasionally until it foams, then the foam subsides and brown specks appear (about 4-5 minutes).
  5. Add the sage: Toss in fresh sage leaves; they will sizzle and crisp in about 30 seconds. Remove with a slotted spoon and set aside on a paper towel for garnish.
  6. Sauté the aromatics: Add diced onion to the brown butter pot. Cook over medium heat for 5-6 minutes until soft. Add minced garlic and cook 1 minute more.
  7. Add roasted squash and broth: Tip the roasted squash into the pot. Pour in the broth. Stir, scraping up browned bits from the bottom.
  8. Simmer: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes.
  9. Blend until smooth: Remove from heat. Use an immersion blender to puree until silky. If using a regular blender, let cool slightly, then blend in batches with the lid vented.
  10. Finish with cream and nutmeg: Stir in heavy cream (or coconut milk) and nutmeg. Season with salt and pepper. Add a splash of broth if too thick.
  11. Serve and garnish: Ladle into bowls. Crumble crispy sage leaves on top. Add a swirl of cream or extra brown butter if desired. Serve hot with crusty bread.

Notes

Don’t rush the brown butter; watch closely to avoid burning. Roasting the squash is essential for flavor—do not skip. The soup tastes even better the next day. For a dairy-free version, use vegan butter and coconut milk.

Nutrition

Keywords: butternut squash soup, brown butter, sage, fall soup, cozy soup, roasted squash soup

Find it online: https://lirafood.com/easy-cozy-roasted-butternut-squash-soup-with-brown-butter-and-sage/