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Cozy Roasted Butternut Squash Soup Recipe with Sage Brown Butter

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This velvety roasted butternut squash soup is elevated with nutty sage brown butter and crispy sage leaves. A late-night experiment turned dinner party staple, it’s quick, easy, and packed with deep, caramelized flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon ground nutmeg (freshly grated preferred)
  • 4 tablespoons unsalted butter (European-style like Kerrygold recommended)
  • 10–12 fresh sage leaves, plus extra for garnish
  • Flaky sea salt (like Maldon), for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Roast the squash: Toss the cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are lightly caramelized.
  3. Sauté the aromatics: While the squash roasts, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then the chopped onion. Cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.
  4. Simmer the soup: Add the roasted squash to the pot along with 3 cups of vegetable broth. Stir, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low. Cook for 10 minutes to meld flavors.
  5. Blend until smooth: Remove pot from heat. Use an immersion blender to puree until completely smooth. If using a countertop blender, work in batches, filling no more than halfway. Blend on low, then high for 30 seconds. Hold lid down with a towel.
  6. Finish with cream and nutmeg: Stir in ½ cup heavy cream and ¼ teaspoon ground nutmeg. Taste and adjust seasoning with salt and pepper. Add a splash of broth or water if too thick.
  7. Make the sage brown butter: In a small skillet, melt 4 tablespoons butter over medium heat. Add fresh sage leaves. Cook, swirling occasionally, for 3-4 minutes until butter turns golden amber and sage leaves are crispy. Remove from heat immediately when you smell a nutty aroma and see brown specks.
  8. Serve and garnish: Ladle soup into bowls. Drizzle each with sage brown butter and a few crispy sage leaves. Sprinkle with flaky sea salt and a crack of black pepper. Serve hot.

Notes

For extra-silky texture, pass blended soup through a fine-mesh strainer before adding cream. Soup tastes even better the next day. Make ahead and reheat gently. Watch brown butter carefully—it can burn in seconds. Use cold cream to prevent curdling. Season in layers for depth of flavor.

Nutrition

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

Find it online: https://elaraeats.com/cozy-roasted-butternut-squash-soup-recipe-with-sage-brown-butter/