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Cozy Butternut Squash Soup with Brown Butter and Sage – Easy & Delicious

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This velvety butternut squash soup is roasted to caramelized perfection, then blended into a silky, savory soup and finished with nutty brown butter and crispy sage. It’s an easy, one-pan recipe that delivers deep, comforting flavor with minimal effort.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Optional garnish: toasted pepitas, a drizzle of heavy cream, or extra cracked black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. On a large baking sheet, combine the cubed squash, chopped onion, and smashed garlic cloves. Drizzle with 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly and spread in a single layer.
  3. Roast for 25-30 minutes, stirring halfway through, until the squash is fork-tender and the edges are caramelized. Let cool for 5 minutes.
  4. Transfer the roasted vegetables to a large soup pot. Add the 4 cups of broth, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg if using. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
  5. Carefully blend the soup until smooth using an immersion blender or a countertop blender (in batches, filling no more than halfway). Return to the pot and keep warm over low heat.
  6. While the soup simmers, make the brown butter and sage topping: In a small skillet, melt the 4 tablespoons of butter over medium heat. Swirl occasionally until the butter turns a warm amber color and smells nutty, about 3-4 minutes. Add the sage leaves and cook until crispy, about 30 seconds. Immediately remove from heat and transfer to a small bowl.
  7. Taste the soup and adjust seasoning with additional salt or pepper if needed. If too thick, stir in a splash of extra broth or water.
  8. Ladle the soup into bowls. Drizzle each serving with a spoonful of the brown butter and top with a few crispy sage leaves. Add optional garnishes as desired.

Notes

Don’t skip the roasting step—it caramelizes the squash for deeper flavor. Watch the brown butter closely; it can burn in seconds. For best results, make the soup a day ahead; flavors meld and deepen overnight. The brown butter and sage topping should always be made fresh.

Nutrition

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

Find it online: https://evabake.com/cozy-butternut-squash-soup-with-brown-butter-and-sage-easy-and-delicious/