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Creamy Roasted Butternut Squash Soup Recipe with Brown Butter and Sage

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A cozy and comforting soup featuring roasted butternut squash, enriched with nutty brown butter and crispy sage leaves for a rich, silky texture and layered flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 lbs / 900g to 1.4kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter (about 60g), divided
  • About 12 fresh sage leaves, rinsed and patted dry
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (1 liter) vegetable broth
  • 1/2 cup (120ml) heavy cream or full-fat coconut milk
  • A pinch of freshly ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and dice the butternut squash into roughly 1-inch cubes. Toss with olive oil, salt, and pepper. Spread evenly on the baking sheet in a single layer.
  3. Roast the squash for about 40 minutes, flipping halfway through, until tender and golden brown on some edges.
  4. While the squash roasts, melt 2 tablespoons of butter in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
  5. In a small skillet over medium-low heat, melt the remaining 2 tablespoons of butter. Add half of the sage leaves and brown the butter for 3-4 minutes until golden and nutty, with crispy sage leaves. Remove from heat and set aside.
  6. Add the roasted squash to the pot with onions and garlic. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to meld flavors.
  7. Use an immersion blender to puree the soup until silky smooth. If using a countertop blender, blend in batches carefully and return to the pot.
  8. Stir in the browned butter with sage (reserve crispy sage leaves for garnish), heavy cream or coconut milk, nutmeg, and lemon juice. Adjust salt and pepper to taste. Warm gently over low heat without boiling.
  9. Ladle soup into bowls and garnish with the crispy sage leaves.

Notes

Do not overcrowd the baking sheet to ensure proper caramelization. Watch the butter carefully when browning to avoid burning. Use fresh sage for best flavor and texture. If soup is too thick, add broth or water to adjust consistency. Lemon juice brightens the flavor and balances richness. For vegan version, substitute butter with olive oil and cream with coconut milk.

Nutrition

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

Find it online: https://leilameals.com/creamy-roasted-butternut-squash-soup-recipe-with-brown-butter-and-sage-easy-and-delicious/