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Perfect Cozy Roasted Butternut Squash Soup with Brown Butter and Sage

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This isn’t just another squash soup. Roasting brings out a deep, caramelized sweetness, then you add nutty brown butter and crispy sage for a game-changing flavor. It’s the kind of soup that makes you slow down and feel like you’re getting a hug in a bowl.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 30-35 minutes, flipping halfway, until tender and edges are caramelized.
  3. While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
  4. Add roasted squash and vegetable broth to the pot. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes.
  5. Use an immersion blender to puree the soup until smooth. (If using a countertop blender, work in batches, filling only halfway, removing center cap, and covering with a towel.)
  6. Stir in heavy cream (or coconut milk). Taste and adjust seasoning with salt and pepper. Keep warm over low heat.
  7. In a small skillet over medium heat, melt butter. Add sage leaves and swirl constantly. Cook until butter turns nutty brown with brown specks and sage leaves are crispy, about 3-4 minutes. Remove from heat immediately.
  8. Ladle soup into bowls. Drizzle brown butter over top, garnish with crispy sage leaves and a sprinkle of flaky sea salt.

Notes

Don’t crowd the pan when roasting squash to ensure caramelization. Watch brown butter carefully as it can burn quickly. For a thicker soup, use 3 cups of broth. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://forkifyfun.com/perfect-cozy-roasted-butternut-squash-soup-with-brown-butter-and-sage/