Description
A velvety, deeply savory butternut squash soup that comes together in under 45 minutes. The secret to its restaurant-quality flavor is a topping of nutty brown butter and crispy sage leaves.
Ingredients
Scale
- 2 medium butternut squash (about 3 lbs / 1.4 kg), peeled and cut into 1-inch cubes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth (low-sodium)
- 1 tablespoon olive oil (for roasting)
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 pinch nutmeg (optional)
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1/2 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet and roast for 25-30 minutes until tender and browned.
- While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Sauté diced onion with a pinch of salt for 5-7 minutes until soft. Add garlic, cumin, paprika, and nutmeg; cook for 1 minute until fragrant.
- Add roasted squash to the pot with the onions. Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-15 minutes.
- Remove pot from heat. Use an immersion blender to puree soup until smooth. Adjust consistency with more broth if needed.
- In a small skillet, melt 4 tablespoons butter over medium heat. Swirl occasionally until butter turns golden brown and smells nutty (3-4 minutes). Immediately add sage leaves and cook for 30 seconds until crisp. Remove from heat.
- Stir heavy cream or coconut milk into the soup. Season with salt and pepper to taste. Serve immediately, drizzling with the brown butter and crispy sage.
Notes
Do not crowd the baking sheet when roasting squash to ensure caramelization rather than steaming. Brown butter goes from perfect to burnt quickly, so watch it closely. The soup freezes well for up to 3 months, though cream may separate slightly upon thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, fall recipes, brown butter sage, vegan soup option, easy dinner, seasonal cooking, cozy soup