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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

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This creamy roasted butternut squash soup is the result of a happy accident—deeply caramelized squash blended into a velvety soup, topped with nutty sage brown butter. It’s a comforting, crowd-pleasing fall recipe that feels special but comes together easily.

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, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon ground nutmeg (freshly grated is best)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt (like Maldon) for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash using a vegetable peeler. Cut off the stem end and the bottom, then slice the squash in half where the narrow neck meets the bulbous base. Cut each piece in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  2. Toss the squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on your baking sheet. Spread them in a single layer. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and the edges are caramelized and slightly browned.
  3. While the squash roasts, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then add the diced onion. Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and bring everything to a boil. Reduce the heat to low and let it simmer for 10 minutes.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches, filling the blender no more than halfway. Blend until velvety smooth.
  6. Stir in the heavy cream and ground nutmeg. Add salt and pepper to taste. Keep the soup warm over low heat while you make the sage brown butter.
  7. For the sage brown butter: In a small skillet over medium heat, melt the 4 tablespoons of butter. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see brown specks forming at the bottom. This takes about 3-4 minutes. When the butter smells nutty and is golden-brown, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the pan from heat immediately.
  8. Ladle the soup into bowls. Drizzle each serving with the sage brown butter, making sure to get some crispy sage leaves on top. Finish with a pinch of flaky sea salt. Serve hot.

Notes

Roast the squash until deeply caramelized for the best flavor. Watch the brown butter carefully—it can burn quickly. For dairy-free, use full-fat coconut milk and olive oil instead of butter. The soup can be made ahead and tastes even better the next day. Make fresh sage brown butter when reheating.

Nutrition

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

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