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Savory Smoked Butternut Squash Soup with Brown Butter and Sage

savory smoked butternut squash soup - featured image
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A comforting fall soup featuring roasted butternut squash with a subtle smoky flavor, enriched with nutty brown butter and crispy sage leaves for a cozy, elegant dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 1 teaspoon smoked paprika
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups (960 ml) vegetable broth, low sodium preferred
  • 4 tablespoons (60 grams) unsalted butter
  • 10–12 fresh sage leaves
  • ½ cup (120 ml) heavy cream (optional; can substitute with coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread in a single layer on a roasting pan. Roast for 25-30 minutes, stirring halfway, until tender and lightly caramelized.
  2. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant.
  3. Add the roasted butternut squash to the pot. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Remove the pot from heat and use an immersion blender to puree the soup until silky smooth. Stir in heavy cream if using, and adjust seasoning with salt and pepper.
  5. In a small skillet, melt unsalted butter over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-5 minutes.
  6. Add fresh sage leaves to the brown butter and fry until crispy, about 1-2 minutes. Remove the sage with a slotted spoon and set aside on paper towels to drain.
  7. Serve the soup hot, drizzled with the brown butter and topped with crispy sage leaves.

Notes

If fresh sage is unavailable, use dried sage but reduce the amount by half to avoid bitterness. For a dairy-free version, replace butter with coconut oil and heavy cream with coconut cream or coconut milk. If soup is too thick after blending, add a splash of broth or water to loosen. Brown butter carefully to avoid burning. Fry sage leaves until crispy for best texture and flavor.

Nutrition

Keywords: butternut squash soup, smoked butternut squash, brown butter, sage, fall soup, roasted squash, creamy soup, vegetarian soup, gluten-free soup

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