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Cozy Honeynut Squash Soup with Brown Butter Sage Recipe

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A velvety, nutty soup made with roasted honeynut squash, brown butter, and fresh sage. This comforting fall recipe captures the cozy warmth of a restaurant favorite, ready in about 45 minutes.

Ingredients

Scale
  • 2 medium honeynut squash (about 1.5 lbs each)
  • 4 tablespoons unsalted butter (56g)
  • 10–12 fresh sage leaves
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (960ml)
  • 1/2 cup heavy cream (120ml)
  • 1 tablespoon maple syrup (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (30ml)

Instructions

  1. Preheat oven to 400°F (200°C). Cut honeynut squash in half lengthwise and scoop out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 30-35 minutes until fork-tender and edges are caramelized.
  2. While squash roasts, make brown butter and sage: In a small skillet over medium heat, melt 4 tablespoons butter. Swirl pan until butter foams, then subsides and brown specks form. When it smells nutty and is deep amber, add 8-10 sage leaves. Cook 30 seconds until crisp. Remove sage leaves to paper towel; reserve brown butter.
  3. Let roasted squash cool slightly, then scoop out flesh (about 3 cups). Set aside.
  4. In a large pot or Dutch oven, heat 1 tablespoon reserved brown butter over medium heat. Add diced onion and a pinch of salt; cook 5-6 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
  5. Add roasted squash puree and 4 cups vegetable broth. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook 10 minutes.
  6. Remove pot from heat. Blend soup with an immersion blender until smooth. (If using a regular blender, blend in batches, filling no more than halfway, and cover lid with a towel.)
  7. Stir in remaining brown butter (about 3 tablespoons) and heavy cream. Taste and adjust seasoning with salt and pepper. If too thick, add a splash of broth or water. If desired, stir in maple syrup for extra sweetness.
  8. Ladle soup into bowls. Garnish with a drizzle of remaining brown butter, crispy sage leaves, and a crack of black pepper. Optionally, add flaky sea salt.

Notes

Don’t skip roasting the squash—it concentrates sweetness. Watch brown butter closely; it can burn quickly. Taste squash before adding maple syrup; sweetness varies. Soup tastes even better the next day. For dairy-free, use plant-based butter and full-fat coconut milk.

Nutrition

Keywords: honeynut squash soup, brown butter sage soup, fall soup, creamy squash soup, easy soup recipe

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