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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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This cozy roasted butternut squash soup with sage brown butter is proof that sometimes the best discoveries come from letting go of what you think you know. Roasting the squash whole concentrates its natural sweetness, and the brown butter adds a rich, nutty depth that plain soup just can’t match.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 4 cups (960 ml) vegetable or chicken broth
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (56 g) unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). While it heats, wash the butternut squash and pat it dry. Use a sharp knife to pierce the squash in several places—about 6-8 deep stabs. Place the whole squash on a rimmed baking sheet.
  2. Roast the squash for 45-60 minutes, until it’s tender all the way through. You’ll know it’s done when a knife slides in easily with no resistance.
  3. While the squash roasts, toss the chopped onion and unpeeled garlic cloves with 2 tablespoons of olive oil and a pinch of salt on a separate baking sheet or on the same one if there’s room. Roast for 20-25 minutes, stirring once halfway through, until the onion is soft and translucent and the garlic feels tender when squeezed.
  4. When the squash is done, let it cool for 10-15 minutes. Once it’s cool enough to handle, cut it in half lengthwise. Scoop out and discard the seeds and stringy bits. Then scoop the flesh into a large pot or Dutch oven.
  5. Squeeze the roasted garlic cloves out of their skins into the pot with the squash. Add the roasted onion, vegetable or chicken broth, and ground nutmeg. Stir everything together.
  6. Bring the soup to a gentle simmer over medium heat. Let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
  7. Blend the soup until smooth. If using an immersion blender, blend directly in the pot until creamy. If using a regular blender, let the soup cool for 5 minutes, then blend in batches (fill the blender no more than halfway) and return the blended soup to the pot.
  8. Stir in the heavy cream or coconut milk, if using. Taste and adjust seasoning with salt and pepper. Keep the soup warm over low heat while you make the sage brown butter.
  9. Make the sage brown butter: In a small skillet, melt the butter over medium heat. Once melted, add the fresh sage leaves. Cook, swirling the pan occasionally, until the butter turns a golden-brown color and smells nutty—about 3-4 minutes. The sage leaves will become crisp and slightly darker. Remove from heat immediately and stir in a pinch of flaky sea salt.
  10. Serve the soup in bowls, drizzling each serving with a spoonful of sage brown butter and a few crispy sage leaves.

Notes

Don’t skip roasting the squash whole. Watch the brown butter like a hawk. Season in layers. If your soup is too thick, thin it with extra broth or water. For the smoothest texture, blend thoroughly.

Nutrition

Keywords: butternut squash soup, roasted butternut squash, sage brown butter, fall soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://platebelle.com/cozy-roasted-butternut-squash-soup-with-sage-brown-butter-easy-fall-recipe/