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Cozy Roasted Butternut Squash Soup with Brown Butter Sage

roasted butternut squash soup with brown butter sage - featured image
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This deeply savory and slightly sweet soup features roasted butternut squash blended into a velvety texture, topped with nutty brown butter and crispy sage leaves. It’s the ultimate comfort food for chilly autumn evenings, made with simple, whole ingredients.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 35-45 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, heat 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion and cook 5-7 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  3. Add roasted squash, broth, dried thyme, and nutmeg to the pot. Stir, bring to a gentle simmer, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove pot from heat. Use an immersion blender to blend soup until smooth and velvety. Alternatively, blend in batches in a countertop blender. Adjust seasoning with salt and pepper to taste.
  5. In a small skillet, melt butter over medium heat. Swirl pan constantly. Once butter foams and then subsides, it will turn golden-amber. Add fresh sage leaves; they will sizzle and crisp in about 30 seconds. When butter is deep nutty brown and smells toasty, remove from heat immediately.
  6. Ladle hot soup into bowls. Drizzle brown butter over each serving, top with crispy sage leaves, and sprinkle with flaky sea salt. Serve immediately.

Notes

For a dairy-free version, use a high-quality vegan butter. Pat sage leaves dry before adding to butter to prevent splattering. Brown butter burns quickly; watch carefully and remove from heat as soon as it turns amber and smells nutty. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on stovetop, adding a splash of broth if needed. Make brown butter fresh when serving.

Nutrition

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

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