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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup - featured image
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A cozy and sophisticated soup featuring roasted butternut squash blended with a nutty sage brown butter for a rich, creamy flavor without heaviness.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • ½ cup heavy cream (optional, can substitute with coconut cream for dairy-free)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for roasting squash, optional)
  • Optional garnish: toasted pumpkin seeds, a drizzle of brown butter, or crispy sage leaves

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel the butternut squash, remove seeds, and cut into roughly 1-inch cubes. Toss with olive oil and a pinch of salt. Spread evenly on the baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until tender and caramelized with golden edges.
  4. While the squash roasts, melt 1 tablespoon butter in a large pot over medium heat. Add chopped onion and cook 5-7 minutes until softened and translucent, stirring occasionally.
  5. Add minced garlic and cook 1-2 minutes until fragrant, avoiding burning.
  6. In a small saucepan, melt the remaining 3 tablespoons butter over medium heat. Add sage leaves and cook until butter foams and turns nutty brown, about 3-4 minutes. Remove from heat and leave sage leaves in butter.
  7. Transfer roasted squash to the pot with onions and garlic. Pour in vegetable broth and simmer gently for 10 minutes to meld flavors.
  8. Puree the soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully and return to pot.
  9. Stir in heavy cream and half of the sage brown butter. Season with salt and freshly ground black pepper to taste. Warm through 2-3 minutes without boiling.
  10. Ladle soup into bowls and drizzle with remaining sage brown butter. Garnish with crispy sage leaves or toasted pumpkin seeds if desired.

Notes

Roast squash until just golden to avoid bitterness. Brown butter carefully to prevent burning. Adjust soup thickness by adding more broth or cream if needed. For dairy-free, substitute butter with olive or coconut oil and cream with coconut milk. Soup reheats well and flavors deepen after a day.

Nutrition

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

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