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Cozy Roasted Butternut Squash Soup with Brown Butter

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A silky, nutty roasted butternut squash soup with brown butter and sage. This cozy soup is perfect for chilly autumn days and tastes like a hug in a bowl.

Ingredients

Scale
  • 1 large butternut squash, about 3 pounds
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • Toasted pumpkin seeds for garnish (optional)
  • Additional fresh sage leaves for garnish (optional)
  • A drizzle of heavy cream or coconut milk for garnish (optional)
  • Crusty bread for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet. Roast for 35-40 minutes until tender. Let cool for 10 minutes, then scoop out flesh (about 3 cups).
  2. While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook for 5-6 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. In a small saucepan over medium heat, melt butter. Swirl occasionally. When butter foams, subsides, and turns golden with brown specks and a nutty aroma, add sage leaves. Cook for 30 seconds until crisp. Immediately remove from heat and pour into a heat-safe bowl. Set aside.
  4. Add roasted squash to the pot with onions and garlic. Pour in vegetable broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
  5. Remove pot from heat. Use an immersion blender to puree soup until smooth. If using a regular blender, work in batches and be careful with hot liquid. Adjust consistency with more broth or water if needed.
  6. Stir in heavy cream and brown butter mixture (reserve a little for drizzling). Add nutmeg, salt, and pepper. Taste and adjust seasoning. Simmer for 2-3 minutes to heat through, but do not boil after adding cream.
  7. Ladle soup into bowls. Drizzle with reserved brown butter and top with crispy sage leaves, toasted pumpkin seeds, and a swirl of cream if desired. Serve with crusty bread.

Notes

Don’t skip roasting the squash—it caramelizes natural sugars for deeper flavor. Watch brown butter carefully as it can burn in seconds. Season in layers for best flavor. Serve hot but not boiling to preserve brown butter taste. Soup thickens as it cools; adjust consistency with broth. For dairy-free, use vegan butter or coconut oil and full-fat coconut milk. For a spicy twist, add cayenne or harissa. For apple-squash combo, roast an apple with the squash. Soup keeps in fridge for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, brown butter soup, fall soup, cozy soup, autumn soup, squash soup with sage

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