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Easy Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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This cozy roasted butternut squash soup is made with a whole roasted squash for maximum sweetness, then blended with a touch of cream and topped with nutty sage brown butter. It’s simple enough for a weeknight but special enough for company.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), whole
  • 1 medium yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil, divided
  • 4 cups vegetable broth, low-sodium
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1/4 cup heavy cream (optional)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the butternut squash well and place it whole on a baking sheet. Poke it a few times with a fork. Roast for 50-60 minutes, until a knife slides in easily.
  2. While the squash roasts, toss the chopped onion and smashed garlic with 1 tablespoon olive oil and a pinch of salt on a separate baking sheet. Roast for 25-30 minutes, until soft and starting to brown.
  3. When the squash is done, let it cool for about 10 minutes. Cut it in half lengthwise, scoop out the seeds and stringy bits, then scoop out the tender flesh into a bowl (about 4 cups).
  4. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the roasted onion and garlic and cook for 1-2 minutes. Add the roasted squash, vegetable broth, salt, pepper, and nutmeg. Bring to a gentle simmer and cook for 10 minutes.
  5. Remove from heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth. Return to the pot.
  6. Stir in the heavy cream (if using). Taste and adjust seasoning. Keep warm over low heat.
  7. In a small skillet, melt the butter over medium heat. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns golden-brown and smells nutty, about 3-4 minutes. Remove from heat immediately.
  8. Ladle the soup into bowls. Drizzle each serving with sage brown butter and top with crispy sage leaves. Serve hot.

Notes

Roast the squash whole for best flavor and texture. Watch the brown butter carefully as it can burn quickly. For a vegan version, use coconut cream and olive oil instead of butter. The soup thickens as it sits; add more broth when reheating. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

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

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