Description
A rich, velvety butternut squash soup infused with earthy sage and finished with nutty brown butter. This comforting autumn dish is easy to make, visually stunning, and perfect for cozy gatherings.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5 kg)
- 4 tablespoons unsalted butter
- 1 bunch fresh sage leaves (about 20–25 leaves)
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth (low-sodium)
- ½ cup heavy cream
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- ¼ cup pumpkin seeds or pepitas, toasted
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, peel, and cut flesh into 1-inch cubes.
- Toss squash cubes with olive oil, salt, and pepper on a large baking sheet. Roast for 30-40 minutes until tender and caramelized, flipping halfway through.
- While squash roasts, heat 1 tablespoon olive oil in a Dutch oven over medium heat. Sauté onions for 5-6 minutes until soft. Add garlic and half of the chopped sage leaves; cook for 1 minute until fragrant.
- Add roasted squash to the pot with broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and blend soup until smooth using an immersion blender or standard blender.
- Stir in heavy cream and season with salt and pepper to taste.
- In a small skillet, melt remaining 4 tablespoons butter over medium heat until golden amber and nutty (about 3-4 minutes). Add remaining whole sage leaves and fry for 30 seconds until crispy. Remove sage with a slotted spoon.
- Ladle soup into bowls, drizzle with brown butter, and garnish with crispy sage leaves and toasted pumpkin seeds.
Notes
Do not skip roasting the squash as it concentrates flavor. Watch brown butter closely to prevent burning. For vegan version, substitute butter and cream with olive oil and coconut cream. Soup can be made ahead and stored in the fridge for up to 4 days or frozen (without cream) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 6
- Protein: 6
Keywords: butternut squash soup, sage brown butter, cozy autumn recipes, vegetarian soup, comfort food, fall dinner