Description

A velvety, comforting butternut squash soup made by roasting the squash for deep flavor, then finishing it with nutty brown butter and crispy sage leaves. It’s a quick, elegant, and budget-friendly meal perfect for busy weeknights.

Ingredients

Scale

1 large butternut squash (about 3 lbs / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
Kosher salt and freshly cracked black pepper
4 cups low-sodium vegetable or chicken broth
1/2 cup heavy cream (full-fat)
3 tablespoons unsalted butter
10–12 fresh sage leaves
Optional: 1 peeled and diced apple, 1 teaspoon grated ginger, or red pepper flakes

Instructions

Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
While squash roasts, heat a splash of olive oil in a large stockpot or Dutch oven over medium heat. Sauté onion for 3-4 minutes until soft, then add garlic and cook for 1 minute until fragrant.
Add the roasted squash to the pot with the onions. Pour in the broth and bring to a boil, then reduce heat to low and simmer for 5 minutes to meld flavors.
Remove pot from heat. Use an immersion blender to puree the soup until completely smooth. Stir in the heavy cream.
In a small skillet, melt butter over medium heat. Swirl until foam subsides and brown specks appear (nutty aroma). Immediately add sage leaves and cook until crisp (about 10 seconds).
Ladle soup into bowls and drizzle with the brown butter and crispy sage. Serve immediately.

Notes

Roasting the squash concentrates flavor and prevents watery soup. Do not rush the brown butter as it burns quickly. Save squash seeds, toss with salt, and roast at 350°F for 10 minutes for a garnish. For extra silkiness, push soup through a fine-mesh sieve. Add a splash of apple cider vinegar or lemon juice to balance sweetness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sodium: 450
Fat: 14
Saturated Fat: 8
Carbohydrates: 32
Fiber: 6
Protein: 4

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