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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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This cozy roasted butternut squash soup with sage brown butter is a simple yet deeply flavorful fall recipe. Roasting the squash brings out its natural sweetness, while the nutty sage brown butter adds a warm, savory richness that makes this soup unforgettable.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes (about 5–6 cups)
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra cream, crispy sage leaves, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes. Toss cubes with chopped onion, smashed garlic, olive oil, and a pinch of salt and pepper. Spread in a single layer on a baking sheet.
  2. Roast for 30-35 minutes, flipping halfway, until squash is tender and edges are caramelized.
  3. Transfer roasted squash, onion, and garlic to a large pot. Add vegetable broth. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes.
  4. Remove pot from heat. Use an immersion blender to puree soup until smooth. (If using a countertop blender, blend in batches, filling no more than halfway, and hold lid with a towel.)
  5. While soup simmers, make sage brown butter: In a small skillet, melt butter over medium heat. Add sage leaves. Cook, swirling often, for 3-5 minutes until butter foams, then subsides, and brown specks form. Remove from heat immediately.
  6. Stir heavy cream into blended soup. Pour in sage brown butter, reserving a few crispy sage leaves for garnish. Stir well. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Garnish with reserved crispy sage leaves, toasted pumpkin seeds, and an extra drizzle of cream if desired. Serve hot.

Notes

Don’t crowd the pan when roasting; use two sheets if needed. Watch brown butter carefully as it can burn quickly. Season in layers—salt the squash before roasting and adjust after blending. Save squash seeds to roast for garnish. For safe blending, let soup cool slightly and remove center cap of blender lid to release steam.

Nutrition

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

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