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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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A velvety roasted butternut squash soup topped with crispy sage brown butter. This comforting soup is perfect for chilly evenings and holiday gatherings, with a rich, nutty flavor that elevates a simple weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 3 cloves garlic, smashed
  • 3 cups low-sodium vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the cubed squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  3. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  4. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 10 minutes.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  6. Stir in the coconut milk, nutmeg (if using), and remaining 1/2 teaspoon salt. Taste and adjust seasoning.
  7. In a small skillet, melt the butter over medium heat. Swirl the pan occasionally. When the butter turns golden brown and has brown specks (about 3-4 minutes), add the whole sage leaves. They will sizzle and crisp in about 30 seconds. Immediately remove from heat.
  8. Ladle the soup into bowls. Drizzle each bowl with a spoonful of the sage brown butter, including a few crispy sage leaves. Sprinkle with flaky sea salt and serve immediately.

Notes

The soup can be made ahead and stored in the refrigerator for up to 5 days. The sage brown butter is best made fresh just before serving. For a vegan version, use vegan butter or olive oil for the brown butter and swap coconut milk for oat milk or cashew cream.

Nutrition

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

Find it online: https://piperplate.com/cozy-roasted-butternut-squash-soup-with-sage-brown-butter-2/