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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup with sage brown butter - featured image
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A deeply flavorful, velvety butternut squash soup made by roasting the squash to caramelized perfection, then finished with a nutty sage brown butter drizzle. This comforting fall soup is naturally gluten-free and vegetarian, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, left in skins
  • 3 tablespoons olive oil
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of salt (for brown butter)
  • Extra crispy sage leaves (for garnish, optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • A drizzle of cream (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the baking sheet. Nestle garlic cloves (in skins) among the squash.
  3. Roast for 35-40 minutes, flipping halfway, until squash is tender with brown edges and garlic is soft when squeezed.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion and a pinch of salt. Cook 6-8 minutes until soft and translucent. Do not brown. Set pot aside.
  5. When squash and garlic are done, let cool slightly. Squeeze roasted garlic cloves out of their skins into the pot with the onions.
  6. Add roasted squash and 4 cups vegetable broth to the pot. Stir and bring to a gentle simmer over medium heat, then reduce to low. Simmer for 10 minutes.
  7. Remove pot from heat. Using an immersion blender, blend until completely smooth. (If using a regular blender, work in batches, filling no more than halfway; remove center cap, cover with a towel, and blend until smooth.)
  8. Stir in 1/2 cup heavy cream. Taste and adjust salt and pepper. Warm over low heat for 2-3 minutes; do not boil.
  9. While soup warms, melt 4 tablespoons butter in a small skillet over medium heat. Add sage leaves. Swirl pan gently. Cook 3-4 minutes until butter turns golden brown and smells nutty, and sage leaves are crispy. Remove from heat and sprinkle with a tiny pinch of salt.
  10. Ladle soup into bowls. Drizzle with sage brown butter. Garnish with crispy sage leaves and toasted pumpkin seeds if desired. Serve immediately.

Notes

Do not skip roasting the squash—it concentrates the natural sugars and creates deep flavor. Cut squash into uniform 1-inch cubes for even roasting. Watch brown butter carefully; it goes from perfect to burnt quickly. For best results, make the soup a day ahead; flavors meld and deepen overnight. Let soup cool slightly before blending to avoid splattering.

Nutrition

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

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