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Cozy Butternut Squash Soup with Brown Butter & Sage

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A velvety butternut squash soup with nutty brown butter and earthy sage, made easy by roasting the squash whole. This comforting fall recipe is naturally creamy, deeply flavorful, and perfect for cozy evenings or holiday gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Optional: 1/4 cup heavy cream or coconut milk
  • For garnish: extra fried sage leaves, a drizzle of brown butter, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C). Poke the whole butternut squash about 10-12 times with a sharp knife. Place on a baking sheet and roast for 60-75 minutes until soft and tender.
  2. While squash roasts, make brown butter: In a small skillet over medium heat, melt 4 tablespoons butter. Swirl occasionally. After 3-4 minutes, when butter foams and turns golden with brown specks and a nutty aroma, add sage leaves. Sizzle for 30 seconds, then remove from heat. Transfer sage leaves to a paper towel-lined plate. Pour brown butter into a small bowl, reserving 1 tablespoon in the skillet.
  3. In a large pot, heat the reserved 1 tablespoon brown butter over medium heat. Add diced onion and cook 5-6 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  4. Remove roasted squash from oven and let cool 10 minutes. Cut in half lengthwise, scoop out seeds and stringy bits, then scoop flesh into the pot with onions.
  5. Add vegetable broth, nutmeg, salt, and pepper. Bring to a gentle simmer and cook 10 minutes, allowing flavors to meld.
  6. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway, hold lid with a towel). Return blended soup to pot.
  7. Stir in remaining brown butter. Taste and adjust seasoning. If using cream or coconut milk, stir in and heat gently for 2 minutes without boiling.
  8. Ladle into bowls. Top with crispy fried sage leaves, a drizzle of extra brown butter, and toasted pumpkin seeds if desired.

Notes

Watch brown butter carefully as it can burn quickly. Soup thickens as it sits; add broth when reheating. Make extra brown butter for drizzling. For vegan version, use olive oil or vegan butter and skip cream. Soup freezes well for up to 3 months.

Nutrition

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

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