Print

Cozy Roasted Butternut Squash Soup with Sage Brown Butter

roasted butternut squash soup - featured image
Print Recipe

A velvety roasted butternut squash soup topped with nutty sage brown butter. This cozy fall recipe is simple yet impressive, perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup coconut milk or heavy cream (optional)
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: cut off the top and bottom, cut in half at the neck, peel, and cut into 1-inch cubes.
  3. Toss the cubed squash with olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While the squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more.
  5. Add the roasted squash and vegetable broth to the pot. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  6. Remove from heat and blend until smooth using an immersion blender or a regular blender (work in batches). Stir in nutmeg, cayenne (if using), and coconut milk or cream. Adjust seasoning to taste.
  7. In a small skillet, melt the butter over medium heat. Add the sage leaves and swirl the pan. Cook until the butter turns amber and smells nutty, and the sage leaves are crispy (about 3-4 minutes). Remove from heat immediately.
  8. Ladle the soup into bowls. Drizzle with sage brown butter, top with a crispy sage leaf, and sprinkle with flaky sea salt. Serve hot.

Notes

Don’t skip roasting the squash—it’s key for flavor. Watch the brown butter carefully as it can burn quickly. The soup can be made ahead and actually tastes better the next day. For a vegan version, use coconut milk and vegan butter or coconut oil.

Nutrition

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

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