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Creamy Butternut Squash Soup Recipe with Sage Brown Butter

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A cozy and elegant fall soup featuring roasted butternut squash pureed to silky smoothness and finished with nutty sage brown butter. Perfect for chilly evenings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 4 cups vegetable or chicken broth (preferably low-sodium)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, cut into pieces
  • About 10 fresh sage leaves
  • Salt and black pepper, to taste
  • Optional garnishes: toasted pumpkin seeds, fresh thyme sprigs or a sprinkle of nutmeg

Instructions

  1. Preheat oven to 400°F (205°C). Toss cubed butternut squash, diced carrot, and chopped onion with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet in a single layer.
  2. Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and caramelized with golden edges.
  3. While vegetables roast, heat a large soup pot over medium heat. Add a splash of olive oil and sauté minced garlic until fragrant but not browned, about 2 minutes.
  4. Add roasted vegetables to the pot with garlic. Pour in 4 cups broth and bring to a simmer. Cook gently for 5 minutes.
  5. Remove pot from heat. Use an immersion blender to puree soup until silky smooth. Alternatively, blend in batches in a countertop blender and return to pot.
  6. Stir in 1/2 cup heavy cream or coconut milk. Adjust salt and pepper to taste. Keep soup warm on low heat.
  7. In a small skillet over medium heat, melt 4 tablespoons butter. Add fresh sage leaves and cook until butter foams, turns golden brown, and sage crisps, about 3 to 4 minutes. Remove from heat and season with salt and pepper.
  8. Ladle soup into bowls and drizzle with warm sage brown butter. Garnish with toasted pumpkin seeds or fresh thyme if desired.

Notes

Do not skip stirring halfway through roasting to develop golden edges. Watch the butter closely when making sage brown butter to avoid burning. If soup is too thick after blending, thin with broth or cream. For dairy-free, substitute butter with coconut oil and cream with coconut milk. Soup flavors improve after resting for a few hours or overnight. Can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, sage brown butter, fall recipe, easy soup, roasted squash, autumn soup, cozy soup

Find it online: https://chrisfeasts.com/creamy-butternut-squash-soup-recipe-with-sage-brown-butter-easy-and-perfect-for-fall/