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Quick Roasted Butternut Squash Soup with Brown Butter Sage

roasted butternut squash soup with brown butter sage - featured image
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A quick and easy butternut squash soup that roasts in 20 minutes and is finished with nutty brown butter and crispy sage. Perfect for busy weeknights, this creamy soup delivers deep flavor without the long cooking time.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 1/4 cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Optional garnish: toasted pepitas, extra sage leaves, or a drizzle of cream

Instructions

  1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place cut-side down on the prepared sheet pan.
  3. Scatter the chopped onion and smashed garlic around the squash. Drizzle with olive oil and season with a pinch of salt and pepper. Toss the onion and garlic to coat.
  4. Roast for 20-25 minutes, until the squash is tender when pierced with a fork.
  5. While the vegetables roast, make the brown butter sage: In a small skillet over medium heat, melt the butter. Add the sage leaves and swirl the pan. Cook for 3-4 minutes until the butter turns amber and smells nutty. Remove from heat immediately.
  6. Once the squash is cool enough to handle, scoop the flesh from the skin. Transfer the squash, onion, and garlic to a large soup pot.
  7. Add the broth and bring to a boil. Reduce heat and simmer for 5 minutes.
  8. Remove from heat and blend until smooth using an immersion blender or standard blender (in batches, with the lid vented).
  9. Return the soup to low heat. Stir in the cream or coconut milk, then the brown butter and sage (reserve a few sage leaves for garnish). Season with salt and pepper to taste.
  10. Serve immediately, garnished with reserved sage leaves and optional toppings.

Notes

For a vegan version, use coconut oil for roasting, vegan butter, and full-fat coconut milk. For a spicy version, add a halved jalapeño to the sheet pan during roasting. The soup thickens as it sits; add more broth when reheating if needed. Brown butter can burn quickly—watch it carefully.

Nutrition

Keywords: butternut squash soup, brown butter sage, quick soup, fall soup, weeknight dinner, easy soup, roasted squash soup

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