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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

roasted butternut squash soup with sage brown butter - featured image
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A velvety, rich butternut squash soup with a nutty sage brown butter drizzle that transforms simple ingredients into a comforting fall classic. Perfect for meal prep and impressive enough for guests.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing
  • Optional: toasted pumpkin seeds, heavy cream or coconut milk, maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the squash: Cut off both ends, slice in half where the neck meets the bulb, peel with a vegetable peeler, scoop seeds from the bottom, and cut both pieces into 1-inch cubes.
  3. Roast the squash: Spread cubes on a baking sheet, drizzle with olive oil, season with salt and pepper, toss to coat, and roast in a single layer for 25-30 minutes, flipping halfway, until caramelized and fork-tender.
  4. While squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt, cook until translucent and golden at edges (6-8 minutes). Add smashed garlic and cook 1 minute until fragrant.
  5. Add roasted squash to the pot with onions and garlic. Pour in vegetable broth, add dried thyme and nutmeg, stir, bring to a gentle simmer, then reduce heat to low and cook for 10 minutes. Adjust seasoning.
  6. Remove pot from heat. Blend with an immersion blender until smooth (2-3 minutes), or in batches in a regular blender (fill no more than halfway, hold lid with a towel).
  7. Make sage brown butter: In a small skillet, melt butter over medium heat. Add sage leaves, swirl pan. Cook until butter foams, foam subsides, and brown specks appear (3-4 minutes). Remove from heat immediately.
  8. Serve: Ladle soup into bowls, drizzle with sage brown butter, top with crispy sage leaves and flaky sea salt. Add optional garnishes if desired.

Notes

Don’t skip roasting the squash—it’s key for caramelization. Watch brown butter carefully; it can burn in seconds. Season in layers for best flavor. Let soup rest 15-20 minutes before serving for deeper flavor. For vegan version, use vegan butter or coconut oil. Soup keeps 5 days in fridge or 3 months frozen.

Nutrition

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

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