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Easy Butternut Squash Soup with Brown Butter and Sage

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A quick and easy butternut squash soup that’s velvety smooth, naturally sweet, and topped with nutty brown butter and crispy sage. Perfect for busy weeknights, this forgiving recipe delivers impressive flavor with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of nutmeg (optional)
  • 4 tablespoons unsalted butter (for brown butter topping)
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing (optional)

Instructions

  1. Start with the brown butter (optional but recommended as a first step): In your large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the sage leaves and cook, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty — about 3-4 minutes. The sage leaves will crisp up beautifully. Use a slotted spoon to transfer the sage leaves to a paper towel-lined plate. Pour the brown butter into a small bowl and set aside. Don’t wipe the pot — that resi…
  2. Sauté the aromatics: In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent — about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the squash and broth: Toss in the cubed butternut squash and stir to coat it in the onion mixture. Pour in the vegetable broth — it should just about cover the squash. If it doesn’t, add a splash more broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the squash is fork-tender.
  4. Blend until smooth: Remove the pot from the heat. Use an immersion blender directly in the pot to puree the soup until silky smooth. If using a regular blender, work in batches — fill the blender no more than halfway, hold the lid down with a towel, and blend carefully. Return the pureed soup to the pot.
  5. Finish with cream and seasonings: Stir in the heavy cream, salt, pepper, and a pinch of nutmeg if using. Taste and adjust the salt. If the soup seems too thick, add a little more broth or water until it’s your preferred consistency.
  6. Serve with the brown butter and sage: Ladle the soup into bowls. Drizzle each serving with a spoonful of the reserved brown butter. Crumble the crispy sage leaves over the top and finish with a pinch of flaky sea salt.

Notes

For a vegan version, use coconut oil instead of butter for sautéing, and coconut cream instead of heavy cream. The brown butter step can be replaced with a drizzle of toasted pumpkin seed oil. If making ahead, stop after step 4, store pureed soup in the fridge, then reheat and add cream just before serving. Brown butter and sage topping is best made fresh.

Nutrition

Keywords: butternut squash soup, easy soup recipe, brown butter sage, fall soup, weeknight dinner, vegetarian soup, comfort food

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