Print

Easy Creamy Butternut Squash Soup with Sage Brown Butter

butternut squash soup with sage brown butter - featured image
Print Recipe

This velvety butternut squash soup is naturally dairy-free, thanks to the squash itself, and topped with a nutty, herbaceous sage brown butter that adds pure magic. It’s the perfect crowd-pleasing starter for any fall gathering, from Friendsgiving to a cozy weeknight dinner.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter or olive oil
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh sage, chopped
  • 4 cups low-sodium vegetable broth
  • 1/2 cup unsweetened coconut milk or heavy cream
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground nutmeg (preferably freshly grated)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt (such as Maldon)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, and scoop out seeds. Cut into 1-inch cubes.
  2. On a large baking sheet, toss cubed squash with olive oil, salt, and pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. While squash roasts, in a large pot or Dutch oven, melt 1 tablespoon butter (or heat olive oil) over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent. Add minced garlic and 1 teaspoon chopped sage; cook 1 minute until fragrant.
  4. Add roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Remove from heat. Use an immersion blender to puree until smooth. (Alternatively, blend in batches in a standard blender, filling no more than halfway and covering lid with a towel.)
  6. Stir in coconut milk (or heavy cream), maple syrup, and nutmeg. Taste and adjust seasoning. Keep warm over low heat.
  7. For the brown butter: In a small saucepan, melt 4 tablespoons butter over medium heat. Swirl constantly until milk solids turn golden amber and butter smells nutty (about 2-3 minutes). Immediately add sage leaves; they will crisp in about 30 seconds. Remove from heat and pour into a heatproof bowl.
  8. Ladle soup into bowls. Drizzle with sage brown butter, garnish with crispy sage leaves and a pinch of flaky sea salt. Serve immediately.

Notes

Roasting the squash is non-negotiable for best flavor. Brown butter burns quickly; watch it closely. Soup can be made 2 days ahead (without brown butter) and flavors meld beautifully. For a fancy touch, strain through a fine-mesh sieve. If soup is too thick, add extra broth; if too thin, simmer uncovered to reduce.

Nutrition

Keywords: butternut squash soup, creamy soup, sage brown butter, fall soup, dairy-free soup, vegetarian soup, easy soup recipe, crowd-pleasing soup

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