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Creamy Roasted Butternut Squash Soup

creamy roasted butternut squash soup - featured image
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A cozy and comforting fall soup featuring roasted butternut squash, brown butter, and crispy sage, perfect for quick and easy meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter
  • About 12 fresh sage leaves, washed and patted dry
  • 1 large yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • ½ cup heavy cream or coconut cream (optional)
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread it out in a single layer on a baking sheet. Roast for about 30-35 minutes, turning halfway through, until tender and lightly caramelized on edges.
  2. While the squash roasts, prepare the brown butter and crispy sage: In a small skillet over medium heat, melt the butter. Keep cooking, swirling the pan occasionally, until the butter foams and then develops a nutty brown color with fragrant aroma (about 4-5 minutes). Remove from heat and immediately add the sage leaves, stirring to coat and crisp them quickly. Transfer the browned butter and sage to a small bowl and set aside.
  3. In a large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the diced onions and a pinch of salt, cooking for about 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes, stirring often to prevent burning.
  4. Carefully transfer the roasted butternut squash into the pot with the onions and garlic. Pour in 4 cups (950 ml) of vegetable broth and stir in chopped fresh thyme if using. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld.
  5. Use an immersion blender right in the pot to blend the soup until silky smooth. Alternatively, transfer batches to a countertop blender, being cautious with hot liquids. Add more broth or water if the soup is too thick.
  6. Stir in ½ cup (120 ml) of heavy cream or coconut cream for extra richness. Taste and adjust salt and pepper as needed. Heat through for another 2-3 minutes, avoiding boiling once cream is added.
  7. Ladle soup into bowls and drizzle each serving with some of the brown butter and crispy sage for a nutty flavor and crunchy texture.

Notes

Roasting the squash is essential to bring out natural sweetness. Brown the butter carefully to avoid burning. Crisp the sage leaves in the brown butter for aromatic crunch. Adjust soup thickness with broth or water as needed. Use a sharp knife or good peeler for easier squash prep. For vegan version, substitute butter with olive oil or vegan margarine and heavy cream with coconut cream.

Nutrition

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

Find it online: https://cookluma.com/creamy-roasted-butternut-squash-soup-recipe-easy-and-perfect-for-fall/