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Creamy Butternut Squash Soup Recipe with Sage Brown Butter

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A cozy and elegant fall soup featuring creamy butternut squash enhanced with nutty sage brown butter for a comforting and sophisticated flavor.

Ingredients

Scale
  • 4 cups (600g) peeled, seeded, and cubed butternut squash
  • 4 tablespoons unsalted butter (for sage brown butter)
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups (960ml) vegetable broth
  • 1 cup (240ml) whole milk or unsweetened plant milk (oat milk preferred)
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional: 1 medium peeled and cubed potato for extra creaminess

Instructions

  1. Peel the butternut squash with a vegetable peeler or sharp knife, cut in half lengthwise, scoop out seeds, and chop into roughly 1-inch cubes (about 4 cups or 600g).
  2. In a large pot over medium heat, melt 1 tablespoon of butter. Add chopped onion and cook for 5-7 minutes until translucent and soft, stirring occasionally.
  3. Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn.
  4. Add cubed butternut squash (and potato if using) to the pot. Pour in 4 cups (960ml) vegetable broth to just cover the squash.
  5. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 20 minutes or until squash is fork-tender.
  6. While the squash simmers, melt remaining 3 tablespoons butter in a small skillet over medium heat. When it foams and starts to brown (3-4 minutes), add sage leaves and fry until crispy (about 1 minute). Remove from heat and set aside.
  7. Remove pot from heat and puree soup with an immersion blender until smooth and creamy. If using a regular blender, blend in batches, filling halfway and venting lid to avoid steam buildup.
  8. Return pot to low heat. Stir in 1 cup (240ml) milk or plant milk to loosen soup and add creaminess.
  9. Season with 1/4 teaspoon ground nutmeg, salt, and freshly ground black pepper to taste. Heat gently for 3-5 minutes, stirring occasionally.
  10. Ladle soup into bowls and spoon warm sage brown butter with crispy sage leaves over the top before serving.

Notes

Keep a close eye on the butter when browning to avoid burning. Use a sharp peeler and knife for peeling squash safely. Blend just until smooth to avoid gluey texture. For extra creaminess, add a peeled cubed potato. Vegan versions can use plant-based butter and milk. Add a squeeze of lemon juice or apple cider vinegar to brighten flavors if needed.

Nutrition

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

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