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Creamy Butternut Squash Soup with Brown Butter Sage

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This creamy butternut squash soup with brown butter sage is a happy accident turned staple. It delivers a rich, velvety texture without heavy cream, and the nutty brown butter sage topping transforms it into something special.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1/4 cup heavy cream (optional)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  1. Prep the squash (10 minutes): Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
  2. Sauté the aromatics (5 minutes): Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the squash and broth (2 minutes): Add the cubed squash to the pot along with the vegetable broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  4. Simmer until tender (20-25 minutes): Bring the soup to a boil, then reduce heat to low and cover. Simmer until the squash is fork-tender.
  5. Blend until silky (3 minutes): Remove from heat. Use an immersion blender to blend the soup directly in the pot until smooth. If using a regular blender, let cool for 5 minutes, then blend in batches. Stir in heavy cream (if using) and nutmeg.
  6. Make the brown butter sage (5 minutes): While soup simmers, melt butter in a small skillet over medium heat. Swirl occasionally until it turns golden brown and smells nutty. Add sage leaves and cook for 30 seconds until crispy. Remove from heat immediately.
  7. Finish and serve (2 minutes): Ladle soup into bowls. Drizzle brown butter over each serving and top with a crispy sage leaf.

Notes

Don’t skip the nutmeg—it enhances the squash flavor. Brown butter can burn quickly, so watch it carefully. Let the soup rest for 10-15 minutes before serving for better flavor melding. Use a light-colored pan for browning butter to see the color change.

Nutrition

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

Find it online: https://bitesienna.com/creamy-butternut-squash-soup-with-brown-butter-sage-42-characters-easy-fall-recipe/