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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup with sage brown butter - featured image
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A velvety, golden-orange soup with deep roasted squash flavor, finished with nutty sage brown butter. Perfect for fall and winter, this comforting soup is naturally gluten-free and can be made vegan or dairy-free.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes (about 6–7 cups)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Salt and black pepper to taste
  • Optional: heavy cream or coconut milk for swirling, red pepper flakes, toasted pumpkin seeds, flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces.
  2. On a large baking sheet, toss cubed squash and smashed garlic with 2 tablespoons olive oil, ½ teaspoon salt, and black pepper. Spread in a single layer. Roast 25-30 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook 5-7 minutes until translucent and softened.
  4. Add roasted squash and garlic to the pot with the onions. Pour in 4 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
  5. Remove from heat. Using an immersion blender, puree until smooth. (If using a regular blender, work in batches, filling no more than halfway, and cover lid with a towel to allow steam to escape.) Season with additional salt and pepper to taste. Thin with extra broth or water if desired.
  6. In a small light-colored skillet, melt 4 tablespoons unsalted butter over medium heat. Swirl frequently. Once butter foams and subsides, tiny brown specks will appear and it will smell nutty. Immediately add fresh sage leaves; they will sizzle and crisp in 15-20 seconds. Remove from heat.
  7. Ladle soup into bowls. Drizzle with sage brown butter and garnish with crispy sage leaves. Add optional toppings like a swirl of cream, red pepper flakes, or pumpkin seeds.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. Watch brown butter carefully; it can burn quickly. Soup tastes even better the next day. Make brown butter fresh just before serving for best texture. For vegan version, use vegan butter or coconut oil and coconut milk.

Nutrition

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

Find it online: https://cheerycrisp.com/creamy-roasted-butternut-squash-soup-with-sage-brown-butter/