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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup with sage brown butter - featured image
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This creamy roasted butternut squash soup is velvety, rich, and topped with nutty sage brown butter. It’s a simple yet luxurious fall soup that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes (about 5–6 cups)
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and black pepper to taste
  • Optional garnishes: flaky sea salt, toasted pumpkin seeds, extra cream, nutmeg or cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the cubed butternut squash and chopped onion with olive oil, a generous pinch of salt, and black pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway through, until fork-tender and caramelized. Add the smashed garlic cloves to the pan in the last 10 minutes of roasting.
  3. While the vegetables roast, warm the vegetable broth in a large pot or Dutch oven over medium heat.
  4. Transfer the roasted vegetables and garlic to the pot with the broth. Bring to a gentle simmer and cook for 5 minutes, allowing flavors to meld.
  5. Turn off the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender, holding the lid down with a towel.)
  6. Return the pot to low heat. Stir in the heavy cream. Season with additional salt and pepper to taste. Warm through for 2-3 minutes without boiling.
  7. In a small skillet over medium heat, melt the unsalted butter. Swirl occasionally until it foams, then the foam subsides and the butter turns a golden amber color and smells nutty (about 3-4 minutes). Immediately add the fresh sage leaves; they will sizzle and crisp. Swirl for about 30 seconds, then remove from heat.
  8. Ladle the soup into bowls. Drizzle with sage brown butter and top with crispy sage leaves and a pinch of flaky sea salt. Serve hot.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deep flavor. Watch the brown butter closely; it burns quickly. For a vegan version, use vegan butter and full-fat coconut milk. The soup tastes even better the next day. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Make brown butter fresh for best texture.

Nutrition

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

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