Print

Best Creamy Butternut Squash Soup with Easy Sage Brown Butter

creamy butternut squash soup - featured image
Print Recipe

This creamy butternut squash soup is velvety smooth, rich with roasted squash and coconut milk, and topped with a nutty sage brown butter drizzle. It’s a comforting, crowd-pleasing fall recipe that’s surprisingly simple to make.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces.
  2. Toss cubed squash with 2 tablespoons olive oil, a generous pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25 minutes, flip pieces, and roast another 5-10 minutes until fork-tender and golden brown.
  3. While squash roasts, heat a drizzle of olive oil in a large soup pot over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add smashed garlic and cook 1 minute more, stirring constantly.
  4. Add roasted squash cubes to the pot with onions and garlic. Pour in 4 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer 10 minutes. Stir in 1/2 teaspoon nutmeg.
  5. Remove pot from heat. Using an immersion blender, puree soup until completely smooth. (If using a regular blender, let soup cool slightly, then blend in batches, filling only halfway and holding lid with a towel.)
  6. Stir in 1/2 cup coconut milk. Taste and adjust seasoning with salt and pepper. Add more broth or water if too thick.
  7. In a small skillet over medium heat, melt 4 tablespoons butter. Swirl occasionally. Butter will foam, then foam subsides and brown specks form (about 3-4 minutes). When light amber and nutty-smelling, add fresh sage leaves; they will sizzle and crisp in about 30 seconds. Remove from heat and stir in a pinch of flaky sea salt.
  8. Ladle soup into bowls. Drizzle sage brown butter over each serving. Garnish with crispy sage leaves and black pepper. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates flavor and prevents watery soup. Watch brown butter carefully after foam subsides; it goes from perfect to burnt in about 15 seconds. Soup can be made a day ahead; flavors deepen overnight. Make brown butter fresh just before serving.

Nutrition

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

Find it online: https://gleamgulp.com/best-creamy-butternut-squash-soup-with-easy-sage-brown-butter/