Description

A velvety, golden butternut squash soup roasted to perfection and finished with a nutty brown butter sage topping. This kid-friendly recipe is naturally gluten-free and easy to make with children.

Ingredients

Scale

1 large butternut squash (about 3–4 lbs / 1.5 kg)
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth (low-sodium)
1/2 cup heavy cream (or coconut cream for dairy-free)
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
3 tablespoons unsalted butter
10–12 fresh sage leaves
Pinch of red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, peel skin, and cut flesh into 1-inch cubes.
Place squash cubes on a lined baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 40-45 minutes until tender and caramelized.
While squash roasts, heat olive oil in a Dutch oven over medium heat. Sauté onion for 5 minutes until soft, then add garlic and cook for 1 minute until fragrant.
Add roasted squash to the pot with onions and garlic. Pour in vegetable broth, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes.
Remove pot from heat and let cool for 5 minutes. Blend soup until smooth using an immersion blender or countertop blender. Stir in heavy cream.
In a small skillet, melt butter over medium heat until it foams and turns golden brown (about 3-4 minutes). Add sage leaves and cook for 30 seconds until crispy. Remove from heat immediately.
Ladle soup into bowls, drizzle with brown butter, and top with crispy sage leaves and red pepper flakes if desired.

Notes

Roasting the squash concentrates flavor and adds sweetness. Do not skip the nutmeg as it enhances the autumn flavor. Watch the butter closely to prevent burning. The soup tastes better the next day. Store in the fridge for up to 4 days; do not freeze due to the cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 8
Sodium: 350
Fat: 16
Saturated Fat: 8
Carbohydrates: 32
Fiber: 6
Protein: 4

Keywords: butternut squash soup, fall recipes, kid-friendly meals, gluten-free soup, vegan soup, brown butter sage, cozy autumn dinner