Description

A rich, comforting soup made by roasting butternut squash to caramelize its natural sugars, then blending it with sautéed aromatics and heavy cream. Finished with a luxurious brown butter and crispy sage topping.

Ingredients

Scale

3–4 pounds butternut squash (peeled, seeded, and cut into 1-inch cubes)
3 tablespoons extra virgin olive oil
1 tablespoon kosher salt
Black pepper to taste
4–5 garlic cloves, peeled
1 medium yellow onion, chopped
4 cups vegetable or chicken broth (low-sodium)
½ cup heavy cream
4 tablespoons unsalted butter
12–15 fresh sage leaves
Optional: pinch of nutmeg, cinnamon, or red pepper flakes

Instructions

Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a rimmed baking sheet in a single layer.
Roast squash for 30-40 minutes, flipping halfway, until tender and browned. Add garlic cloves to the pan for the last 10 minutes of roasting.
While squash roasts, heat a little olive oil in a large pot over medium heat. Sauté chopped onion with a pinch of salt for 5-7 minutes until soft and translucent.
Add roasted squash, roasted garlic, and broth to the pot with onions. Bring to a gentle simmer and cook for 10-15 minutes.
Remove from heat and blend until smooth using an immersion blender or countertop blender. Stir in heavy cream and adjust seasoning.
In a small skillet, melt butter over medium heat until it foams, then settles and turns nutty brown with brown bits at the bottom.
Immediately remove from heat and toss in sage leaves until crispy (about 30 seconds).
Ladle soup into bowls, drizzle with brown butter and crispy sage, and serve immediately.

Notes

Roasting the squash concentrates sweetness and flavor compared to boiling. Watch brown butter closely as it burns quickly. The soup freezes well for up to 3 months but brown butter should be made fresh. For a dairy-free version, substitute coconut milk for heavy cream and olive oil for butter.

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

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 8
Fat: 16
Saturated Fat: 8
Carbohydrates: 32
Fiber: 5
Protein: 4

Keywords: butternut squash soup, roasted squash, brown butter, sage, comfort food, fall recipes, vegetarian soup, gluten-free