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Creamy Brown Butter Sage Squash Soup

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A velvety, rich butternut squash soup finished with nutty brown butter and crispy sage leaves. This easy, make-ahead starter is a crowd-pleaser that will convert even the biggest squash skeptics.

Ingredients

Scale
  • 1 large (about 3 lbs / 1.4 kg) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (1 g) black pepper
  • 1/2 cup (1 stick / 113 g) unsalted butter
  • 12–15 fresh sage leaves (plus extra for garnish)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth (or chicken broth)
  • 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon (2 g) salt, plus more to taste
  • 1/4 teaspoon (1 g) black pepper, plus more to taste
  • 1/4 teaspoon (1 g) ground nutmeg (freshly grated is best)

Instructions

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread it in a single layer. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are lightly caramelized.
  2. While the squash roasts, place the 1/2 cup of butter in a small, light-colored skillet over medium heat. Melt the butter, then continue to cook, swirling the pan frequently. The butter will foam, then the foam will subside, and you’ll see small brown specks forming at the bottom. This takes about 4-5 minutes. As soon as it smells nutty and turns a golden-brown color, immediately remove it from the heat.
  3. Quickly drop the fresh sage leaves into the hot brown butter. They will sizzle and crisp up in about 15-20 seconds. Use a slotted spoon to transfer them to a paper towel-lined plate. Set the brown butter and crispy sage aside separately.
  4. In your large soup pot, heat 2 tablespoons of the reserved brown butter over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
  5. Add the roasted squash and the vegetable broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10-15 minutes.
  6. Remove the pot from the heat. Using an immersion blender, blend the soup until it is completely smooth and velvety. If using a regular blender, work in batches, filling the blender no more than halfway, and hold a kitchen towel over the lid.
  7. Return the blended soup to the pot (if you used a blender). Stir in the heavy cream, the remaining brown butter (reserving about 2 tablespoons for garnish), the 1/2 teaspoon salt, 1/4 teaspoon pepper, and the ground nutmeg. Taste and adjust seasoning.
  8. Ladle the soup into bowls. Garnish each bowl with a drizzle of the reserved brown butter, a few crispy sage leaves, and a swirl of extra cream if desired. Serve immediately.

Notes

The soup tastes even better the next day as flavors meld. Make it a day ahead, cool completely, and refrigerate. Reheat gently on the stovetop, adding a splash of broth or water to adjust consistency. Prepare the crispy sage garnish fresh just before serving. For a vegan version, use vegan butter and full-fat coconut milk. For a lower-fat option, replace heavy cream with evaporated milk or an extra cup of broth blended with a tablespoon of cornstarch.

Nutrition

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

Find it online: https://dinadishes.com/creamy-brown-butter-sage-squash-soup-best-easy-starter/