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Quick Roasted Butternut Squash Soup with Brown Butter Sage

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A quick and easy roasted butternut squash soup with brown butter and sage that tastes like you spent all day stirring. Ready in under 40 minutes with simple ingredients, this creamy, comforting soup is perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled and cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 3–4 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • ½ cup canned full-fat coconut milk
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and black pepper to taste
  • Optional garnishes: toasted pepitas, drizzle of heavy cream, red pepper flakes

Instructions

  1. Preheat oven to 425°F (220°C).
  2. On a rimmed baking sheet, toss the squash, onion, and garlic with olive oil, ½ teaspoon salt, and a few grinds of black pepper. Spread in a single layer.
  3. Roast for 25-30 minutes, flipping halfway, until squash is tender and deeply browned on edges. Garlic should be soft inside its skin.
  4. While vegetables roast, make the brown butter and sage: In a large pot or Dutch oven over medium heat, melt the butter. Swirl occasionally until it foams, then subsides and brown specks form (about 3-4 minutes). Add sage leaves; they will sizzle and crisp in about 30 seconds. Transfer sage to a paper towel-lined plate. Pour brown butter into a small bowl and set aside.
  5. When vegetables are done, let cool slightly. Squeeze roasted garlic from skins. Add roasted squash, onion, and garlic to the pot (no need to wash).
  6. Add vegetable broth and bring to a simmer over medium-high heat. Let bubble gently for 2-3 minutes.
  7. Puree soup with an immersion blender directly in the pot, or in batches in a regular blender, until completely smooth (30-60 seconds). Add more broth if needed for desired consistency.
  8. Stir in coconut milk and reserved brown butter. Taste and adjust seasoning with salt and pepper.
  9. Ladle into bowls and top with crispy sage leaves and optional garnishes.

Notes

Roast at high heat (425°F) for caramelization. Do not overcrowd the pan. Watch brown butter carefully as it burns quickly. Blend soup while hot for smoothest texture. Season in layers. Soup tastes even better the next day.

Nutrition

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

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