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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup - featured image
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A cozy and comforting soup featuring roasted butternut squash blended to a silky smooth texture, topped with a nutty and aromatic sage brown butter drizzle. Perfect for chilly evenings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 to 3 pounds butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 large garlic cloves, smashed or minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • 10 to 12 fresh sage leaves, roughly chopped for brown butter and a few whole for garnish
  • 4 tablespoons unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with olive oil, salt, and a pinch of black pepper on a rimmed baking sheet. Spread it out in a single layer.
  2. Roast the squash for 25 to 30 minutes, stirring halfway through, until caramelized and tender but not mushy.
  3. Meanwhile, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent and slightly golden, about 5 to 7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Transfer the roasted squash to the pot with the onions and garlic. Pour in the broth and bring to a gentle simmer. Let simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until silky smooth. If using a countertop blender, blend in batches carefully.
  6. Stir in the heavy cream or coconut milk for creaminess, and season with salt, pepper, and nutmeg if using. Keep warm on low heat.
  7. To make the sage brown butter, melt the butter in a small skillet over medium heat. Cook until it foams and turns golden brown with a nutty aroma (3 to 5 minutes). Add the fresh sage leaves and cook for 1 minute until crisp and fragrant. Remove from heat immediately.
  8. Ladle the soup into bowls and drizzle generously with the sage brown butter. Garnish with a few whole sage leaves. Serve warm.

Notes

For a dairy-free version, substitute heavy cream with coconut milk and butter with vegan margarine or olive oil. Roasting the squash skin-side down helps concentrate sweetness. Brown butter browns quickly, so watch carefully and swirl pan often. Add broth or water if soup is too thick after blending. Fresh sage is preferred for brown butter but dried can be used in a pinch.

Nutrition

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

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