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Cozy Creamy Brown Butter Sage Squash Soup

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A rich, velvety butternut squash soup with nutty brown butter and earthy sage. This easy fall recipe comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 lbs / 1.1–1.4 kg), peeled, seeded, and cubed
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves, plus extra for garnish
  • 3 cloves garlic, smashed
  • 1 medium yellow onion, chopped
  • 4 cups (960ml) low-sodium vegetable broth
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons pepitas (pumpkin seeds), toasted (optional garnish)
  • Heavy cream or coconut milk, for drizzling (optional garnish)
  • Freshly grated Parmesan cheese (optional garnish)
  • Fried sage leaves (optional garnish)

Instructions

  1. Prep the squash: Preheat oven to 400°F (200°C). Peel, halve, seed, and cube the squash into 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and fork-tender. (Alternatively, skip roasting and add raw cubes directly to the pot with broth for a faster stovetop method.)
  2. Brown the butter: In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Swirl occasionally. After 4-5 minutes, the butter will foam, then subside, and brown specks will form. When it smells nutty and turns golden-amber, immediately add the fresh sage leaves. Cook for 30 seconds until crisp, then remove sage with a slotted spoon and set aside for garnish.
  3. Sauté aromatics: To the pot with brown butter, add chopped onion and smashed garlic. Sauté over medium heat for 4-5 minutes, scraping up brown bits, until onion is soft and translucent.
  4. Simmer the soup: Add the roasted (or raw) squash cubes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (if using raw squash, cook until very tender).
  5. Blend until silky: Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth and velvety. (If using a countertop blender, let cool 5 minutes, blend in batches, and cover lid with a towel to prevent splatters.)
  6. Finish and adjust: Taste and adjust seasoning with more salt or pepper. For extra creaminess, stir in a splash of heavy cream or coconut milk. If too thick, add more broth or water to desired consistency.
  7. Prepare garnishes: While soup simmers, toast pepitas in a dry skillet over medium heat for 2-3 minutes. For crispy sage, fry reserved leaves in a little butter for 15 seconds per side. Drain on paper towel.
  8. Serve: Ladle soup into warm bowls. Top with a swirl of cream, toasted pepitas, crispy sage leaves, and a crack of black pepper.

Notes

Don’t walk away from browning butter—it can burn in seconds. Roasting the squash before adding to the pot enhances sweetness. The crispy sage leaves from the brown butter step make an excellent garnish. For a vegan version, use vegan butter and coconut milk. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://cookluma.com/cozy-creamy-brown-butter-sage-squash-soup-easy-fall-recipe/