Print

Cozy Butternut Squash Soup with Easy Sage Brown Butter

butternut squash soup with sage brown butter - featured image
Print Recipe

A velvety butternut squash soup enriched with nutty sage brown butter, roasted to caramelized perfection for deep, comforting flavor. Perfect for fall and winter, this easy recipe comes together in about 45 minutes and is sure to become a seasonal favorite.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon nutmeg (freshly grated if possible)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Use a vegetable peeler to remove the skin, then cut the flesh into 1-inch cubes.
  3. Spread the cubed squash, chopped onion, and smashed garlic cloves on the prepared baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast for 25-30 minutes, or until the squash is tender and starting to caramelize at the edges. Halfway through, give the pan a shake to ensure even cooking.
  4. While the squash roasts, melt the butter in a small skillet over medium heat. Once melted, add the sage leaves. Cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty — about 3-4 minutes. The sage leaves will crisp up as they cook. Pour everything into a small heatproof bowl (including the crispy sage leaves) and set aside.
  5. Transfer the roasted squash, onion, and garlic to a large pot or Dutch oven. Add the vegetable broth, salt, pepper, and nutmeg. Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 10 minutes, allowing all the flavors to meld together.
  6. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, work in batches — fill the blender no more than halfway, hold the lid down with a towel, and blend until smooth. Return the blended soup to the pot.
  7. Reserve about 2 tablespoons of the brown butter (with a few sage leaves) for drizzling on top. Pour the remaining brown butter into the soup and stir to combine. Taste and adjust seasoning — you might want more salt or a pinch more nutmeg.
  8. Ladle the soup into bowls. Drizzle each serving with the reserved brown butter and top with a crispy sage leaf. Sprinkle with flaky sea salt if you have it. Serve hot, with crusty bread or a simple salad on the side.

Notes

Never leave brown butter unattended; it goes from perfect to burnt in about 30 seconds. For the best flavor, do not skip roasting the squash — it concentrates natural sugars. If the soup is too thick, add more broth or water; if too thin, simmer uncovered to reduce. Be careful with nutmeg — a little goes a long way. Make the brown butter first and set it aside to avoid rushing at the end. The soup tastes even better the next day as flavors meld.

Nutrition

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

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