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Cozy Butternut Squash Soup with Easy Brown Butter Sage

cozy butternut squash soup with brown butter and sage - featured image
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This velvety butternut squash soup is roasted to caramelized perfection, then blended with aromatic vegetables and finished with nutty brown butter and crispy sage. It’s the ultimate fall comfort food, ready in under an hour.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 4 tablespoons (60 g) unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing
  • Toasted pumpkin seeds (optional)
  • Extra drizzle of cream or coconut milk (optional)
  • Fresh thyme sprigs (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, and drizzle cut sides with olive oil. Season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 35-40 minutes until fork-tender. Let cool slightly, then scoop out flesh (about 3 cups).
  2. While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook 5-6 minutes until soft. Add minced garlic and cook 1 minute until fragrant.
  3. Add roasted squash and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer 10 minutes. Stir in nutmeg, salt, and pepper.
  4. Remove from heat and puree with an immersion blender until smooth. (Alternatively, let cool 10 minutes and blend in batches in a regular blender.) Return pureed soup to pot.
  5. Stir in heavy cream or coconut milk. Taste and adjust seasoning. Keep warm over low heat.
  6. In a small skillet over medium heat, melt butter. Swirl occasionally until it foams and milk solids turn golden brown (about 3-4 minutes). Add sage leaves and fry about 30 seconds per side until crispy. Remove sage with a fork and drain on paper towel. Pour brown butter into a small bowl, leaving burnt bits behind.
  7. Ladle soup into bowls. Drizzle with brown butter, top with crispy sage leaves, and sprinkle with flaky sea salt. Garnish with optional pumpkin seeds, cream swirl, or thyme sprigs. Serve immediately.

Notes

Roasting the squash is key for deep flavor—don’t skip it. Watch the brown butter carefully; it can burn in seconds. Season in layers for best results. Use room temperature cream to prevent curdling. Soup thickens as it sits; thin with broth when reheating.

Nutrition

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

Find it online: https://tablemira.com/cozy-butternut-squash-soup-with-easy-brown-butter-sage/