Description
A luxurious roasted butternut squash soup finished with nutty brown butter and crispy sage. Velvety smooth and full of autumn flavors, perfect for an elegant starter or cozy dinner.
Ingredients
Scale
- 1 large butternut squash (about 3 lbs), peeled, seeded, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth)
- 3 tbsp unsalted butter
- 6 fresh sage leaves (plus more for garnish)
- ½ tsp nutmeg
- ½ tsp salt (adjust to taste)
- Black pepper, freshly ground, to taste
- Optional: ½ cup heavy cream or coconut milk for extra richness
Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on baking sheet and roast 25–30 minutes until caramelized.
- Sauté aromatics: In a large pot, cook onion and garlic until softened. Add roasted squash and broth. Simmer 10–15 minutes.
- Blend: Puree soup until smooth with immersion blender. Stir in nutmeg and adjust seasoning.
- Brown the butter: In a small pan, melt butter over medium heat. Add sage leaves. Cook until butter turns golden brown and sage crisps.
- Finish: Stir half of the brown butter into soup. Reserve remainder for drizzling.
- Serve: Ladle soup into bowls, drizzle with brown butter, and top with crisp sage leaves.
Notes
For a dairy-free version, substitute coconut oil for butter and swirl with coconut milk before serving. Roasting the squash adds depth and natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 260
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 25mg