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Cozy Brown Butter Butternut Squash Soup (Best Easy Recipe)

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This velvety butternut squash soup is made with roasted squash (skin on!), nutty brown butter, and fresh sage. It’s a quick, easy, and deeply comforting bowl of goodness perfect for cozy evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), washed and cut into 2-inch chunks (skin on)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 6–8 fresh sage leaves
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash butternut squash, cut in half lengthwise, scoop out seeds, and cut into 2-inch chunks (do not peel).
  2. On a large baking sheet, toss squash chunks and chopped onion with olive oil, salt, and pepper. Add 4 sage leaves. Roast for 40-45 minutes, flipping halfway, until squash is fork-tender and edges are caramelized.
  3. While vegetables roast, make brown butter: melt 4 tablespoons butter in a small light-colored saucepan over medium heat. Swirl occasionally until it foams, then the foam subsides and milk solids turn amber (about 4-5 minutes). Immediately remove from heat, add 2-3 sage leaves, and pour into a heat-safe bowl.
  4. Transfer roasted vegetables to a large pot or Dutch oven. Add smashed garlic and cook over medium heat for 1 minute until fragrant.
  5. Pour in vegetable broth, add roasted squash and onions (including any caramelized bits from the baking sheet). Bring to a gentle simmer and cook for 10 minutes. Season with salt and pepper.
  6. Remove from heat. Carefully transfer soup to a blender (in batches if needed, filling no more than halfway). Blend on high until completely smooth and velvety, about 1-2 minutes. Alternatively, use an immersion blender directly in the pot for 2-3 minutes.
  7. Return blended soup to the pot. Stir in brown butter and crispy sage leaves (reserve a few for garnish). If using, stir in heavy cream or coconut milk and maple syrup. Adjust seasoning. Ladle into bowls and garnish with a swirl of cream, crispy sage leaves, and black pepper.

Notes

Roasting the squash with the skin on adds earthy flavor and creamy texture. Brown butter can burn quickly—watch it closely. For a vegan version, use olive oil or vegan butter and coconut milk. Soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://flurpchef.com/cozy-brown-butter-butternut-squash-soup-best-easy-recipe/