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Cozy Butternut Squash Soup with Sage Brown Butter

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This velvety butternut squash soup is elevated with nutty sage brown butter. Roasting the squash first concentrates its natural sweetness, making this quick and easy soup taste like it simmered for hours.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Salt and black pepper to taste
  • Optional garnish: toasted pumpkin seeds, heavy cream or coconut milk, extra crispy sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash using a vegetable peeler or sharp knife. Cut in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes. Place on prepared baking sheet.
  3. Roast the squash: Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and edges are golden brown.
  4. While squash roasts, start the base: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook 5-7 minutes until translucent. Add smashed garlic and cook 1 minute until fragrant.
  5. Combine and simmer: Add roasted squash and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  6. Blend until smooth: Carefully transfer soup to a blender (work in batches if needed) and blend on high for 1-2 minutes until silky smooth. Alternatively, use an immersion blender directly in the pot. Season with salt and pepper to taste.
  7. Make the sage brown butter: While soup simmers, melt 4 tablespoons unsalted butter in a small skillet over medium heat. Add fresh sage leaves. Cook for 3-4 minutes, swirling occasionally, until butter turns deep golden brown and smells nutty. Remove from heat immediately.
  8. Serve and garnish: Ladle soup into bowls. Drizzle with sage brown butter and top with crispy sage leaves. Add flaky sea salt and toasted pumpkin seeds if desired. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars for deeper flavor. Watch the brown butter carefully; it can go from perfect to burnt in seconds. For a vegan version, substitute butter with high-quality vegan butter or coconut oil. The soup thickens as it cools; add more broth to adjust consistency. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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