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Cozy Butternut Squash Soup with Brown Butter Sage

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A quick and easy butternut squash soup with a nutty brown butter sage topping that tastes like it simmered all day but comes together in under an hour. Perfect for busy weeknights and guaranteed to impress.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the top and bottom, then slice the squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes.
  2. Toss the squash cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized on the edges.
  3. While the squash roasts, heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until translucent and soft. Add the minced garlic and cook for another minute until fragrant.
  4. Add the roasted squash to the pot. Pour in the 4 cups of broth, add the remaining 1/4 teaspoon salt, the black pepper, and the nutmeg if using. Bring to a gentle simmer over medium-high heat, then reduce the heat to low. Let it simmer for 10 minutes.
  5. Puree the soup using an immersion blender directly in the pot until smooth and velvety. If using a regular blender, let the soup cool for 5 minutes, then blend in batches—fill the blender no more than halfway, hold the lid down with a towel, and blend until smooth. Return the pureed soup to the pot and keep warm over low heat. Taste and adjust salt and pepper.
  6. In a small skillet, melt the 4 tablespoons of butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and the specks are amber-colored (about 3-4 minutes), add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Immediately remove the pan from the heat.
  7. Ladle the soup into bowls. Drizzle a spoonful of the brown butter over each serving, and top with a few crispy sage leaves. Sprinkle with flaky sea salt if desired. Serve hot.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deeper flavor. Watch the brown butter closely; it can go from perfect to burnt in seconds. Season in layers for best results. The soup tastes even better the next day. For extra creaminess, stir in a splash of full-fat coconut milk after pureeing.

Nutrition

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

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