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Creamy Roasted Butternut Squash Soup with Sage Brown Butter Swirl

creamy roasted butternut squash soup - featured image
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A simple, comforting soup featuring roasted butternut squash pureed to creamy perfection and finished with a nutty sage brown butter swirl. Perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 large yellow onion, roughly chopped
  • 3 garlic cloves, minced
  • 4 cups (32 fl oz) vegetable or chicken broth, low sodium
  • 1/2 cup (4 fl oz) heavy cream or coconut milk
  • 4 tablespoons (about 55g) unsalted butter
  • 8–10 fresh sage leaves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of ground nutmeg or cinnamon

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast the squash for 30-35 minutes, tossing halfway through, until tender and caramelized.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and a pinch of salt. Cook until translucent and soft, about 5-7 minutes.
  5. Add minced garlic and cook for 1-2 minutes until fragrant, avoiding browning.
  6. Add the roasted squash and broth to the pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
  7. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully and return soup to the pot.
  8. Stir in the heavy cream or coconut milk and warm gently over low heat without boiling.
  9. In a small skillet, melt butter over medium heat. Add fresh sage leaves and cook, swirling the pan, until butter is golden brown and smells nutty, about 3-4 minutes. Remove from heat.
  10. Ladle soup into bowls and drizzle with the sage brown butter swirl before serving.

Notes

Roast squash evenly in uniform cubes and avoid overcrowding the pan to ensure caramelization. Brown butter carefully to avoid burning. Use fresh sage for best flavor and texture. Blend soup in batches if needed and let cool slightly before blending. Adjust seasoning gradually. Add extra broth or water if soup is too thick. For dairy-free or vegan versions, substitute cream with coconut milk and butter with olive oil, and use vegetable broth.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, sage brown butter, comfort food, easy soup recipe, fall soup, dairy-free option, vegan soup

Find it online: https://emmaoven.com/creamy-roasted-butternut-squash-soup-recipe-easy-comfort-food-with-sage-brown-butter-swirl/