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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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This roasted butternut squash soup is pure comfort in a bowl. Roasted squash is blended until silky and finished with nutty sage brown butter for a deeply flavorful, soul-warming soup that’s perfect for chilly days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off the stem and base, slice in half where the narrow neck meets the bulbous bottom. Peel both sections, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Roast the squash: Toss cubed squash with olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are golden brown and fork-tender.
  4. Sauté the aromatics: While squash roasts, heat a drizzle of olive oil in a large soup pot over medium heat. Add chopped onion and cook for 5-6 minutes until soft. Add smashed garlic and cook for 1 minute until fragrant.
  5. Simmer the soup base: Add roasted squash to the pot with onions and garlic. Pour in vegetable broth. Stir in salt, pepper, and nutmeg. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Blend until silky: Remove from heat. Use an immersion blender to puree until smooth. If using a regular blender, work in batches and be careful with hot liquid. Taste and adjust seasoning.
  7. Make the sage brown butter: In a small skillet over medium heat, melt butter. Swirl occasionally. Butter will foam, then foam subsides and brown specks form (about 3-4 minutes). When golden-amber and nutty-smelling, add sage leaves and cook for 30 seconds until crisp. Remove from heat immediately.
  8. Finish and serve: Stir about half the sage brown butter into the soup. Ladle into bowls, garnish with crispy sage leaves, remaining brown butter, and a pinch of flaky sea salt.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars. Watch the brown butter carefully as it can burn in seconds. The soup tastes even better the next day. For a vegan version, use plant-based butter and broth. Store brown butter separately and add fresh when serving.

Nutrition

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

Find it online: https://piperplate.com/cozy-roasted-butternut-squash-soup-with-sage-brown-butter-3/