Print

Kid-Approved Roasted Butternut Squash Soup with Brown Butter Sage

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

A velvety, kid-approved roasted butternut squash soup with a nutty brown butter sage finish. Creamy without heavy cream, sweet from roasted squash, and topped with crispy sage—this fall favorite comes together in under an hour and is perfect for picky eaters.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, chopped (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • ½ cup unsweetened coconut milk or heavy cream
  • 1 tablespoon maple syrup (optional)
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt
  • ¼ cup toasted pumpkin seeds (optional, for garnish)
  • Drizzle of heavy cream or coconut milk (optional, for garnish)
  • Fresh cracked black pepper (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the baking sheet.
  3. Roast for 25-30 minutes, flipping halfway, until edges are golden brown and fork-tender.
  4. While squash roasts, heat 1 tablespoon butter in a large pot over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add minced garlic and cook 1 minute more.
  5. Add roasted squash, vegetable broth, coconut milk (or heavy cream), maple syrup (if using), nutmeg, cayenne, and remaining ½ teaspoon salt. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook 15 minutes.
  6. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (If using a regular blender, let soup cool 5 minutes, then blend in batches, filling no more than halfway.)
  7. In a small light-colored skillet, melt 3 tablespoons butter over medium heat. Add sage leaves and swirl pan. Cook 2-3 minutes until butter turns deep amber and sage leaves are crispy. Immediately remove from heat and pour into a heatproof bowl.
  8. Ladle soup into bowls. Drizzle brown butter over each serving, top with a crispy sage leaf, flaky sea salt, and optional pumpkin seeds or cream swirl. Serve hot.

Notes

Peel squash easily by microwaving whole squash for 2 minutes first. Don’t skip roasting—it concentrates natural sugars. Brown butter can burn quickly; watch carefully and remove from heat when it smells nutty. Season in layers for best flavor. Soup tastes even better the next day. Store brown butter sage separately; add just before serving.

Nutrition

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

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