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Creamy One-Pot Butternut Squash Soup with Sage Brown Butter

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A velvety, comforting butternut squash soup made entirely in one pot, topped with nutty sage brown butter. Simple ingredients and minimal effort yield a restaurant-quality bowl that’s perfect for cozy fall and winter evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 4 tablespoons unsalted butter, divided
  • 10–12 fresh sage leaves
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon pure maple syrup (optional)
  • ¼ cup heavy cream or full-fat coconut milk (optional)

Instructions

  1. Prep the squash: Cut off both ends of the butternut squash, peel with a vegetable peeler, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 5-6 cups).
  2. Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Add squash and broth: Add cubed squash, vegetable broth, salt, and pepper. Stir to combine. The broth should almost cover the squash; add a little more if needed.
  4. Simmer until tender: Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until squash is fork-tender, about 20-25 minutes.
  5. Blend until silky: Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, let cool 10 minutes, then blend in batches, filling no more than halfway.
  6. Season and adjust: Taste and adjust seasoning. Stir in maple syrup and/or heavy cream or coconut milk if desired. Add more broth or water if too thick.
  7. Make the sage brown butter: In a small skillet, melt remaining 2 tablespoons butter over medium heat. Add sage leaves and cook, swirling occasionally, until butter turns golden amber and smells nutty, and sage leaves are crispy (about 3-4 minutes). Remove from heat immediately.
  8. Serve: Ladle soup into bowls, drizzle with sage brown butter, and top with crispy sage leaves. Serve hot.

Notes

The brown butter can go from perfect to burnt in about 30 seconds—watch closely. For a deeper flavor, roast the cubed squash at 400°F for 25 minutes before adding to the pot. Save and roast the squash seeds for a crunchy topping. The soup tastes even better the next day; store brown butter separately if possible.

Nutrition

Keywords: butternut squash soup, creamy soup, one-pot soup, sage brown butter, fall soup, winter soup, vegetarian soup, gluten-free soup

Find it online: https://forkifyfun.com/creamy-one-pot-butternut-squash-soup-with-sage-brown-butter/