Print

Creamy Butternut Squash Soup with Brown Butter & Sage (Easy 30-Min Recipe)

creamy butternut squash soup - featured image
Print Recipe

This creamy butternut squash soup is made with nutty brown butter and crispy sage leaves for a rich, velvety flavor. Ready in just 30 minutes, it’s the perfect cozy weeknight meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth (low-sodium)
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra brown butter, extra crispy sage leaves, swirl of cream

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4 cups). Set aside.
  2. Brown the butter: Place a large heavy-bottomed pot over medium heat. Add 4 tablespoons butter. Melt completely, then continue cooking, swirling occasionally, until the butter foams, the foam subsides, and golden brown specks form (about 3-4 minutes). Immediately add fresh sage leaves; they will sizzle and crisp in about 30 seconds. Remove half the sage leaves with tongs and set aside for garnish. Leave the rest in the pot.
  3. Sauté the aromatics: Add diced onion to the pot with the brown butter and sage. Cook over medium heat for about 5 minutes until soft and translucent. Add minced garlic and cook 1 minute more until fragrant.
  4. Cook the squash: Add cubed butternut squash to the pot. Stir to coat in the brown butter mixture. Cook for 2-3 minutes, stirring occasionally.
  5. Add the broth: Pour in 3 cups vegetable broth. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until squash is very tender.
  6. Blend until smooth: Remove pot from heat. Use an immersion blender to blend until smooth. If using a regular blender, let soup cool 5 minutes, then blend in batches (do not fill more than halfway).
  7. Add the cream: Stir in 1/2 cup heavy cream (or coconut milk). Season with salt and pepper to taste (start with 1 teaspoon salt and 1/4 teaspoon pepper, then adjust).
  8. Serve and garnish: Ladle soup into bowls. Top with reserved crispy sage leaves, a drizzle of extra brown butter, and toasted pumpkin seeds if desired. Serve immediately.

Notes

For best results, use high-quality butter (like Kerrygold) for browning. If soup is too thick after blending, add a splash more broth. If too thin, simmer uncovered to reduce. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop.

Nutrition

Keywords: butternut squash soup, creamy soup, brown butter, sage, easy soup, 30-minute meal, fall soup, vegetarian soup

Find it online: https://breezybake.com/creamy-butternut-squash-soup-with-brown-butter-and-sage-easy-30-min-recipe/