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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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A velvety roasted butternut squash soup with a double hit of sage—roasted with the squash and fried in nutty brown butter as a finishing touch. This comforting fall soup is naturally gluten-free and vegetarian, with a deep, complex flavor that gets even better the next day.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg)
  • 1 medium yellow onion, roughly chopped
  • 4 to 5 garlic cloves, unpeeled
  • 20 to 25 fresh sage leaves, divided
  • 4 tablespoons (56 grams) unsalted butter
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1 teaspoon (5 grams) fine sea salt, plus more to taste
  • 1/2 teaspoon (2 grams) freshly ground black pepper
  • 1 tablespoon (15 ml) maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut off the stem and bottom, then slice where the neck meets the bulb. Cut the neck into 1-inch cubes. Scoop seeds from the bulb, then cube that part too. Aim for uniform pieces.
  2. Spread cubed squash, chopped onion, and garlic cloves (skins on) on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Scatter about 10 fresh sage leaves over the top.
  3. Roast for 35 to 40 minutes, flipping halfway, until squash is tender and edges are caramelized. Squash should be easily pierced with a fork. Garlic will be soft inside its skin.
  4. While vegetables roast, make the brown butter: Cut butter into pieces and add to a small skillet over medium heat. Melt, swirling occasionally, until it foams, then subsides and brown specks form at the bottom (about 5 to 7 minutes). Remove from heat immediately when it smells nutty and toasted.
  5. Drop remaining fresh sage leaves into the hot brown butter. They will sizzle and crisp in about 30 seconds. Transfer to a paper towel-lined plate. Reserve the brown butter.
  6. Transfer roasted vegetables to a large soup pot. Squeeze roasted garlic cloves out of their skins and add them in. Pour in vegetable broth. Use an immersion blender to puree until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender, removing the center cap and covering with a towel to let steam escape.)
  7. Place pot over medium heat. Stir in cream or coconut milk and maple syrup (if using). Taste and adjust salt and pepper. Simmer for 5 minutes to meld flavors. If too thick, add more broth or water; if too thin, simmer longer to reduce.
  8. Ladle soup into bowls. Drizzle each serving with reserved brown butter, top with crispy sage leaves, and finish with a pinch of flaky salt if desired. Serve immediately.

Notes

For best flavor, use fresh sage—dried won’t work for the crispy garnish. Don’t overcrowd the baking sheet; use two if needed to ensure caramelization. Watch brown butter carefully as it can burn quickly. Soup tastes even better the next day. For vegan version, use vegan butter or coconut oil and full-fat coconut milk. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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