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Cozy Butternut Squash Soup with Easy Brown Butter Sage

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A velvety butternut squash soup with nutty brown butter and crispy sage leaves, inspired by a beloved bistro recipe. Perfect for cozy nights and family meals.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half where the neck meets the bulb. Cut each piece in half lengthwise and scoop out the seeds with a spoon. Cube the flesh into 1-inch pieces.
  2. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and edges are caramelized.
  3. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the roasted squash and 4 cups of broth to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Remove from heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, let cool for 5 minutes, then blend in batches, filling no more than halfway. Hold the lid down with a towel.
  6. Stir in 1/2 cup heavy cream and 1/4 teaspoon nutmeg. Taste and adjust salt and pepper. If too thick, add more broth or water to reach desired consistency.
  7. For the brown butter and sage topping: In a small skillet over medium heat, melt 4 tablespoons butter. Swirl occasionally. After 3-4 minutes, the butter will foam. When the foam subsides and golden brown specks appear, and it smells nutty, add the sage leaves. Cook for about 30 seconds until crispy. Remove from heat and transfer to a small bowl.
  8. Ladle the soup into bowls. Drizzle with brown butter and top with 2-3 crispy sage leaves. Sprinkle with flaky sea salt. Serve immediately.

Notes

Don’t skip roasting the squash for best flavor. Watch the brown butter carefully as it can burn quickly. For a vegan version, use vegan butter and coconut milk. The soup tastes even better the next day. Store brown butter and sage separately.

Nutrition

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

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