Print

Cozy Roasted Butternut Squash Soup with Brown Butter Sage

roasted butternut squash soup with brown butter sage - featured image
Print Recipe

This velvety roasted butternut squash soup is elevated with nutty brown butter and crispy sage leaves. It’s the perfect comforting fall and winter soup that even squash skeptics will love.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 cups vegetable broth
  • 3–4 sprigs fresh thyme (or 1 teaspoon dried)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing
  • Optional: 1/4 cup coconut milk or heavy cream
  • Optional: 1 teaspoon apple cider vinegar
  • Optional: 1/4 teaspoon ground nutmeg or cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the butternut squash: Cut off the top and bottom, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. On a large baking sheet, toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer.
  4. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and edges are caramelized and golden brown.
  5. Transfer roasted vegetables to a large pot or Dutch oven. Add vegetable broth and fresh thyme sprigs. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
  6. Remove the thyme sprigs. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (let cool slightly first).
  7. Taste and adjust seasoning with salt and pepper. Add optional apple cider vinegar if desired. Thin with more broth or water if needed.
  8. While soup simmers, make the brown butter and sage: In a small skillet over medium heat, melt the butter. Swirl the pan until the butter foams, then turns golden with brown specks and smells nutty (about 3-4 minutes). Immediately add sage leaves and cook for 30 seconds until crisp. Remove from heat.
  9. Ladle soup into bowls. Drizzle with brown butter and top with crispy sage leaves. Sprinkle with flaky sea salt.

Notes

Don’t rush the roasting—caramelization is key for flavor. Watch the brown butter carefully as it burns quickly. The soup tastes even better the next day. Make brown butter and sage fresh when serving; they don’t keep well. For a vegan version, use vegan butter or coconut oil and vegetable broth.

Nutrition

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

Find it online: https://dinadishes.com/cozy-roasted-butternut-squash-soup-with-brown-butter-sage-the-best/