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Cozy Butternut Squash Soup with Brown Butter and Sage

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A velvety smooth butternut squash soup with deep caramelized flavor from roasted squash, finished with nutty brown butter and crispy sage. This comforting fall soup is quick to make and perfect for chilly evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter (European-style recommended)
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces.
  2. Toss cubed squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook 5-7 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  4. Add roasted squash to the pot with onions and garlic. Pour in 4 cups broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  5. Remove pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches, filling no more than halfway and leaving lid slightly ajar.
  6. Stir in 1/2 cup heavy cream (or coconut milk) and 1/2 teaspoon nutmeg. Taste and adjust salt and pepper. Keep warm on low heat.
  7. In a small skillet over medium heat, melt 4 tablespoons butter. Swirl occasionally. After 3-4 minutes, butter will foam, turn golden amber, then deep nutty brown. Immediately add sage leaves; they will sizzle and crisp in about 30 seconds. Remove from heat and pour into a heatproof bowl.
  8. Ladle soup into bowls. Drizzle brown butter over each serving, top with crispy sage leaves, and finish with flaky sea salt.

Notes

Don’t skip roasting the squash – it concentrates flavor and prevents watery soup. Watch brown butter carefully as it can burn in seconds. Season in layers for best flavor. Soup tastes even better the next day. For thinner soup, simmer uncovered to reduce. For thicker soup, add cornstarch slurry.

Nutrition

Keywords: butternut squash soup, brown butter, sage, fall soup, cozy soup, comfort food, easy soup recipe

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