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Creamy Roasted Butternut Squash Soup with Brown Butter Sage

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A velvety smooth, creamy roasted butternut squash soup topped with crispy brown butter sage, perfect for cozy fall and winter meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (950 ml) vegetable or chicken broth (low-sodium preferred)
  • 1 cup (240 ml) heavy cream or half-and-half (can substitute coconut milk or cashew cream for dairy-free)
  • 4 tablespoons (about 57 grams) unsalted butter
  • 10–12 fresh sage leaves
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: pinch of nutmeg or cinnamon

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
  2. Peel, seed, and cut the butternut squash into 1-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  3. Spread the squash in a single layer on the baking sheet. Roast for 30-35 minutes, stirring halfway through, until tender and golden brown on the edges.
  4. While the squash roasts, heat a large pot over medium heat. Add 2 tablespoons olive oil and sauté the chopped onion until translucent and soft, about 5-7 minutes.
  5. Add the minced garlic and cook for another 1-2 minutes until fragrant but not browned.
  6. Add the roasted butternut squash to the pot. Pour in the 4 cups of broth and stir. Bring to a simmer and cook for 10 minutes to let flavors meld.
  7. Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a countertop blender, blend in batches and return to pot.
  8. Stir in the cream (1 cup/240 ml). Heat through gently but do not boil to keep the cream from curdling.
  9. In a small skillet, melt the 4 tablespoons of unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and the sage crisps up, about 3-4 minutes. Watch carefully to prevent burning.
  10. Ladle the soup into bowls. Spoon the brown butter and crispy sage leaves over each serving as a garnish.
  11. Season with additional salt and pepper to taste. For a little extra warmth, sprinkle a tiny pinch of nutmeg or cinnamon if desired.

Notes

Toss squash halfway through roasting for even caramelization. Use fresh sage for best flavor and crispness. Watch brown butter carefully to avoid burning. Blend soup thoroughly for smooth texture. Season gradually and adjust salt at the end. For dairy-free, substitute cream with coconut milk and butter with vegan butter or olive oil. Soup tastes better the next day as flavors meld. Reheat gently to avoid curdling cream.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, brown butter sage, fall soup, winter soup, easy soup recipe, dairy-free option, gluten-free soup

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