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Creamy Butternut Squash Soup Recipe with Easy Sage Brown Butter Topping

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A velvety, comforting butternut squash soup enhanced with warm spices and topped with nutty, crispy sage brown butter for a cozy fall or winter meal.

Ingredients

Scale
  • 2 medium-sized butternut squash, peeled and cubed (about 3–4 pounds / 1.4–1.8 kg)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable or chicken broth (low-sodium preferred)
  • 1 cup (240 ml) heavy cream (can substitute coconut milk for dairy-free)
  • 4 tablespoons (57 g) unsalted butter
  • 8–10 fresh sage leaves
  • 1/2 teaspoon ground cinnamon
  • A pinch of ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
  2. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil or 1 tablespoon butter. Sauté diced onion for 5-7 minutes until translucent and soft, stirring occasionally.
  3. Add minced garlic, ground cinnamon, and nutmeg. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add the roasted squash to the pot. Pour in the broth and bring to a simmer. Cook together for 10 minutes to meld flavors.
  5. Remove pot from heat. Use an immersion blender to puree the soup until silky smooth. If using a countertop blender, blend in batches carefully and return soup to pot.
  6. Stir in heavy cream. Warm gently over low heat without boiling. Season with salt and pepper to taste.
  7. For the sage brown butter topping: In a small skillet, melt butter over medium heat. Add fresh sage leaves and cook until butter foams and turns golden brown and sage becomes crispy, about 3-4 minutes. Remove from heat immediately to avoid burning.
  8. Serve soup hot, ladling into bowls and spooning sage brown butter on top with a few crispy leaves for garnish.

Notes

Roasting the squash is key to developing natural sweetness and depth of flavor. Watch garlic and butter carefully to avoid burning. Use an immersion blender for ease and smooth texture. Soup tastes better the next day after flavors meld. For dairy-free, substitute heavy cream with coconut milk and butter with olive oil for sage topping.

Nutrition

Keywords: butternut squash soup, creamy soup, sage brown butter, fall recipe, winter soup, comforting soup, roasted squash, easy soup recipe

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