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Creamy Roasted Butternut Squash Soup with Brown Butter Sage

creamy roasted butternut squash soup with brown butter sage - featured image
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A bowl of pure, uncomplicated warmth featuring roasted butternut squash blended into a velvety soup, topped with nutty brown butter and crispy sage leaves. This comforting recipe is simple enough for a weeknight yet elegant enough for holiday dinners.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs or 1.4 kg), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 4 tablespoons (56 g) unsalted butter
  • 12–15 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  2. While the squash roasts, heat 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes.
  4. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a standard blender, carefully transfer in batches, blend until smooth, and return to the pot.
  5. Stir in the heavy cream (or coconut milk) and ground nutmeg. Taste and adjust seasoning with additional salt and pepper. Keep warm over lowest heat.
  6. In a small skillet, melt 4 tablespoons butter over medium heat. Add fresh sage leaves and swirl the pan gently. Cook for 2-3 minutes until the butter turns golden-brown and smells nutty, and the sage leaves become crispy. Immediately remove from heat.
  7. Ladle the hot soup into bowls. Drizzle each serving with brown butter and crispy sage leaves. Finish with a pinch of flaky sea salt and serve right away.

Notes

For the best flavor, don’t skip roasting the squash—it concentrates the natural sugars. When making brown butter, use a light-colored pan and watch closely; it goes from perfect to burnt in seconds. The soup tastes even better the next day and freezes well for up to 3 months. For a vegan version, use vegan butter and full-fat coconut milk.

Nutrition

Keywords: butternut squash soup, creamy soup, brown butter sage, fall soup, winter soup, roasted squash soup, comfort food, gluten-free soup

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