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Creamy Roasted Butternut Squash Soup Recipe with Brown Butter and Crispy Sage

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A cozy and creamy soup featuring roasted butternut squash, nutty brown butter, and crispy sage, perfect for fall and easy to prepare.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer to ensure even roasting. Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized around the edges.
  2. While the squash roasts, prepare the base: In a large saucepan or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Watch closely as it foams and then starts to brown, releasing a nutty aroma — this should take about 3-4 minutes. Remove from heat just before it turns dark brown to avoid bitterness.
  4. Add the fresh sage leaves to the browned butter and fry them until crisp, about 1-2 minutes. Use a slotted spoon to transfer the crispy sage to a paper towel-lined plate, reserving the butter in the pan.
  5. Add the roasted squash to the saucepan with onions and garlic. Pour in the vegetable broth and the reserved brown butter (without the sage leaves). Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
  6. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If using a countertop blender, carefully transfer the soup in batches, blending until silky. Return the soup to the pot if needed.
  7. Stir in the heavy cream (or your chosen alternative), and season with salt, pepper, and a pinch of nutmeg. Warm the soup gently over low heat—don’t let it boil anymore—to combine.
  8. Ladle the soup into bowls and garnish each serving with crispy sage leaves. A drizzle of the browned butter left in the pan can add extra flavor on top if you like.

Notes

Watch the browning butter carefully to avoid burning; it can go from nutty brown to burnt quickly. If the soup is too thick, add more broth or cream to reach desired consistency. Season gradually as broth can be salty. For dairy-free version, substitute butter with olive or coconut oil and heavy cream with coconut or almond milk.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, brown butter, crispy sage, fall recipe, easy soup, vegetarian soup

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