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Creamy Roasted Butternut Squash Soup with Brown Butter Sage

creamy roasted butternut squash soup with brown butter sage - featured image
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This creamy roasted butternut squash soup is made with caramelized squash, aromatics, and a rich brown butter sage topping. It’s naturally creamy, dairy-free friendly, and perfect for batch cooking.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 1 teaspoon kosher salt (Diamond Crystal; reduce to ¾ teaspoon if using table salt)
  • ½ teaspoon black pepper, freshly ground
  • 3 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk (optional, for extra creaminess)
  • 4 tablespoons unsalted butter (European-style preferred)
  • 12–15 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, and scoop out seeds. Cut into 1-inch cubes.
  3. Toss squash cubes on the baking sheet with chopped onion, smashed garlic, and thyme sprigs. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer.
  4. Roast for 35-40 minutes, flipping halfway, until squash is tender and edges are caramelized and golden brown. Remove thyme stems and discard.
  5. Transfer roasted squash, onions, and garlic to a heavy-bottomed pot. Add vegetable broth. Use an immersion blender to puree until completely smooth (about 2 minutes). If using a countertop blender, work in batches. Taste and adjust salt and pepper. Stir in coconut milk if using. Keep warm over low heat.
  6. In a small light-colored skillet, melt butter over medium heat. Swirl occasionally. After 2-3 minutes, foam will subside and butter will turn golden. When it turns deep amber and smells nutty (about 3-4 minutes total), add sage leaves. They will crisp in about 30 seconds. Immediately remove from heat and pour butter and sage into a heatproof bowl.
  7. Ladle soup into bowls. Drizzle each serving with brown butter and top with crispy sage leaves. Finish with a pinch of flaky sea salt. Serve immediately.

Notes

Don’t rush the roasting; 400°F is the sweet spot for caramelization. Watch brown butter closely—it goes from perfect to burnt in seconds. Season in layers: salt before roasting, adjust after blending, finish with flaky salt. Soup tastes even better the next day. Store without brown butter topping; make fresh for serving.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, brown butter sage, fall soup, vegetarian soup, dairy-free soup

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