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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup with sage brown butter - featured image
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This creamy roasted butternut squash soup is elevated with a nutty sage brown butter drizzle. It’s a cozy, flavorful fall recipe that’s surprisingly simple to make and always impresses.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk or heavy cream (optional)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • A pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 35-45 minutes, flipping halfway through, until squash is tender and edges are caramelized.
  4. Transfer roasted vegetables to a large pot or Dutch oven. Add vegetable broth and bring to a simmer over medium heat.
  5. Remove from heat. Using an immersion blender, blend until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, and hold lid with a towel.)
  6. Stir in nutmeg and coconut milk or cream (if using). Taste and adjust salt and pepper. Keep warm over low heat.
  7. While soup is warming, melt butter in a small skillet over medium heat. Add sage leaves and swirl pan gently.
  8. Cook until butter turns deep amber and smells nutty, about 3-4 minutes. Remove from heat immediately. Transfer sage leaves to a paper towel to drain.
  9. Ladle soup into bowls. Drizzle warm sage brown butter over each serving. Top with crispy sage leaves and a pinch of flaky sea salt. Serve hot.

Notes

Don’t rush the roasting; caramelized edges are key for flavor. Watch brown butter closely as it can burn quickly. For a vegan version, use vegan butter or coconut oil. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Make fresh brown butter when serving after freezing.

Nutrition

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

Find it online: https://zorbmeal.com/creamy-roasted-butternut-squash-soup-with-sage-brown-butter/