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Cozy Butternut Squash Soup with Brown Butter Sage

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This cozy butternut squash soup with brown butter and sage is the taste of autumn in a bowl. Roasted squash caramelized with maple syrup is blended into a velvety soup, then finished with nutty brown butter and crispy sage leaves for an unforgettable comfort dish.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth, low sodium
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated or pre-ground
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves, plus extra for garnish
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. Toss the cubed squash with 1 tablespoon olive oil, 1 tablespoon maple syrup, and a pinch of salt. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are caramelized and fork-tender.
  3. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until translucent. Add the minced garlic and cook for 1 more minute.
  4. Add the roasted squash to the pot along with 4 cups vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 10 minutes.
  5. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (let cool slightly first).
  6. Stir in 1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Taste and adjust seasoning. Keep warm on low heat.
  7. In a small skillet over medium heat, melt 4 tablespoons unsalted butter. Swirl occasionally. After 3-4 minutes, when the butter foams and turns golden with amber specks and smells nutty, immediately add the sage leaves. Cook for about 30 seconds until crisp, then remove from heat.
  8. Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving, top with 2-3 crispy sage leaves, and sprinkle with flaky sea salt. Serve immediately.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deeper flavor. Watch the brown butter carefully; it goes from perfect to burnt in about 30 seconds. Season in layers for best results. The soup can be made ahead (without cream and brown butter) up to 2 days in advance; flavors deepen overnight.

Nutrition

Keywords: butternut squash soup, brown butter sage, fall soup, cozy soup, vegetarian soup, gluten-free soup

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