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Easy Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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This roasted butternut squash soup with sage brown butter is the recipe that turned a skeptic into a believer. Sweet caramelized squash, nutty brown butter, and crispy sage leaves come together in a velvety, wholesome soup that’s perfect for chilly days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, smashed
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth (or chicken broth)
  • ½ cup full-fat coconut milk (canned)
  • 4 tablespoons unsalted butter (European-style preferred)
  • 10–12 fresh sage leaves, plus extra for garnish
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer and roast for 35-40 minutes, flipping halfway, until tender and golden-brown.
  2. While squash roasts, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and diced onion. Cook for 5-7 minutes until soft and translucent. Add smashed garlic and cook for 1 minute until fragrant.
  3. Add roasted squash cubes and 4 cups vegetable broth to the pot. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  4. Remove pot from heat. Using an immersion blender, blend soup until completely smooth (about 2 minutes). If using a regular blender, work in batches, being careful with hot liquid. Return soup to pot. Stir in coconut milk and remaining ½ teaspoon salt. Taste and adjust seasoning.
  5. In a small skillet over medium heat, melt 4 tablespoons butter. Add fresh sage leaves. Swirl pan as butter foams. Cook until butter turns amber and smells nutty (about 3-4 minutes). Immediately remove from heat. Transfer crispy sage leaves to a paper towel-lined plate.
  6. Ladle soup into bowls. Drizzle each serving with sage brown butter. Top with crispy sage leaves and a sprinkle of flaky sea salt. Serve immediately.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. Watch the brown butter closely; it can burn in seconds. Season in layers for best results. Blend while hot for smoothest texture. Toasted squash seeds make a great garnish.

Nutrition

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

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