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Cozy Butternut Squash Soup with Easy Brown Butter Sage

cozy butternut squash soup with brown butter and sage - featured image
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A comforting fall soup featuring roasted butternut squash, nutty brown butter, and crispy sage. Simple ingredients come together for a rich, velvety soup that’s perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cubed
  • 4 tablespoons unsalted butter, divided
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • 1 tablespoon maple syrup
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra crispy sage leaves, flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss with 1 tablespoon melted butter, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and edges are browned.
  2. While squash roasts, heat 1 tablespoon butter in a large pot over medium heat. Add diced onion and cook 5-6 minutes until soft. Add minced garlic and cook 1 minute more.
  3. In a small skillet, melt remaining 2 tablespoons butter over medium heat, swirling constantly. When butter foams, then subsides and golden specks appear (about 3-4 minutes), remove from heat. Immediately add sage leaves; they will crisp in about 30 seconds. Set aside.
  4. Add roasted squash to pot with onions. Pour in vegetable broth and bring to a gentle simmer. Cook 5 minutes. Stir in maple syrup and nutmeg.
  5. Remove pot from heat. Using an immersion blender, puree soup until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  6. Stir in heavy cream and half of the brown butter mixture. Season with salt and pepper to taste. If too thick, add a splash of broth or water.
  7. Ladle soup into bowls. Drizzle with remaining brown butter and top with crispy sage leaves. Garnish with flaky sea salt and toasted pumpkin seeds if desired.

Notes

Don’t rush the brown butter; it can burn quickly. Roasting the squash concentrates its sweetness. Season in layers with salt. Soup tastes even better the next day. For a vegan version, use vegan butter and coconut milk. For a dairy-free version, use coconut oil and coconut milk.

Nutrition

Keywords: butternut squash soup, brown butter sage soup, fall soup, vegetarian soup, gluten-free soup, cozy soup

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