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Creamy Butternut Squash Soup with Sage Brown Butter

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This creamy butternut squash soup is roasted to caramelized perfection, then blended into a velvety smooth base and finished with a nutty sage brown butter drizzle. It’s a simple yet impressive fall soup that’s perfect for cozy evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups low-sodium vegetable broth
  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves, plus extra for garnish
  • Pinch of flaky sea salt (such as Maldon)

Instructions

  1. Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed butternut squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer and roast for 30-35 minutes, flipping halfway, until squash is tender and edges are caramelized.
  2. Transfer the roasted squash, onions, and garlic to a large pot. Add vegetable broth and water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes to meld flavors.
  3. Remove pot from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, let cool slightly, then blend in batches in a countertop blender (fill no more than halfway, hold lid with a towel). Return blended soup to pot. Taste and adjust salt and pepper as needed. If too thick, stir in additional broth or water.
  4. While soup simmers, make the sage brown butter: Place a small skillet over medium heat and add butter. Melt completely, swirling occasionally. Butter will foam, then subside, and brown specks will form. When butter turns golden-amber and smells nutty (about 4-5 minutes), immediately add sage leaves. They will sizzle and crisp in about 30 seconds. Remove from heat and stir in a pinch of flaky sea salt.
  5. Ladle hot soup into bowls. Drizzle a spoonful of sage brown butter over each serving, including a crispy sage leaf or two on top. Serve immediately.

Notes

Don’t skip roasting the squash—it builds deep flavor. Watch the brown butter closely; it can go from perfect to burnt in seconds. For a vegan version, use vegan butter or coconut oil. The soup can be made ahead and refrigerated for up to 5 days, or frozen for up to 3 months. Make the brown butter fresh when serving.

Nutrition

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

Find it online: https://leilameals.com/creamy-butternut-squash-soup-with-sage-brown-butter/