Description
A rich, comforting autumn soup featuring roasted butternut squash blended into a silky puree, finished with a luxurious drizzle of nutty brown butter and crispy fresh sage leaves.
Ingredients
Scale
- 1 large butternut squash (approx. 2.5 lbs / 1.1 kg), peeled, seeded, and cubed
- 1 tbsp olive oil (for roasting)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil (for sautéing)
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 tsp freshly grated nutmeg (optional)
- Sea salt and black pepper, to taste
- 4 tbsp unsalted butter
- 12–15 fresh sage leaves
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a lined sheet pan in a single layer.
- Roast squash for 30-40 minutes, flipping halfway, until edges are caramelized and fork-tender.
- While squash roasts, heat 1 tbsp olive oil in a Dutch oven over medium heat. Sauté onion for 4-5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add roasted squash and broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
- Remove from heat and blend soup with an immersion blender until smooth. Stir in heavy cream and nutmeg. Season with salt and pepper.
- In a small skillet, melt butter over medium heat until it foams, then quiets and turns golden amber with a nutty aroma (3-4 minutes).
- Immediately toss in sage leaves and cook for 30 seconds until crisp. Remove from heat.
- Ladle soup into bowls and drizzle generously with brown butter and crispy sage leaves. Serve immediately.
Notes
Roasting the squash concentrates natural sugars and adds depth compared to boiling. Watch the butter closely as it burns easily. The soup tastes better the next day as flavors meld. For a dairy-free version, swap cream for coconut milk and butter for olive oil or vegan butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 6
- Protein: 5
Keywords: butternut squash soup, brown butter sage, autumn recipes, fall dinner, vegetarian soup, comfort food, roasted squash