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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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A velvety, deeply savory roasted butternut squash soup topped with nutty sage brown butter. Perfect for chilly evenings, this comforting soup is surprisingly simple to make and packed with caramelized flavor.

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
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt (for finishing)
  • Heavy cream or coconut cream (optional, for drizzling)
  • Toasted pumpkin seeds (optional, for crunch)
  • Fresh sage leaves (optional, for garnish)
  • Crusty bread (optional, for dipping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the butternut squash: Cut off both ends, then cut in half where the narrow neck meets the round bulb. Peel with a vegetable peeler. Cut the neck into 1-inch cubes. Cut the bulb in half, scoop out seeds, and cut into similar-sized cubes.
  3. Toss the cubed squash with 2 tablespoons olive oil, a generous pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While squash roasts, heat a drizzle of olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion and cook for 5-6 minutes until translucent. Add smashed garlic and cook for 1 minute until fragrant.
  5. Add roasted squash, vegetable broth, and ground nutmeg to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Remove from heat. Use an immersion blender to blend until smooth and velvety. (Alternatively, blend in batches in a regular blender, being careful with hot liquid.)
  7. Season with salt and pepper to taste. Adjust thickness with additional broth if needed.
  8. Make the sage brown butter: Melt 4 tablespoons butter in a small skillet over medium heat. Cook, swirling occasionally, until butter turns golden brown and smells nutty (about 3-4 minutes). Add fresh sage leaves and cook for about 30 seconds until crisp. Remove from heat immediately.
  9. Ladle soup into bowls. Drizzle with sage brown butter and crispy sage leaves. Add a pinch of flaky sea salt. Optionally, swirl in heavy cream or coconut cream and top with toasted pumpkin seeds.

Notes

Don’t skip roasting the squash—it concentrates flavor and adds caramelized sweetness. For brown butter, watch carefully as it goes from perfect to burnt in about 30 seconds; remove from heat as soon as brown specks appear and it smells nutty. Fresh sage is essential for the brown butter; dried sage will burn. Soup tastes even better the next day as flavors meld. For a vegan version, use vegan butter or coconut oil and full-fat coconut milk instead of cream.

Nutrition

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

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