Description
A rich, velvety butternut squash soup made with roasted squash, brown butter, and crispy sage leaves. This comforting dish is naturally gluten-free, easy to make, and perfect for cozy weeknight dinners.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5–2 kg), halved and seeds removed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth (low-sodium)
- 1 tablespoon olive oil (for sautéing)
- ½ cup heavy cream or coconut milk
- 3 tablespoons unsalted butter (for brown butter topping)
- 12–15 fresh sage leaves
- Salt and black pepper to taste
- Optional: Red pepper flakes
Instructions
- Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, brush cut sides with olive oil, season with salt and pepper, and roast cut-side down on a parchment-lined baking sheet for 30-40 minutes until tender.
- Let squash cool, then scoop flesh from skin. You should have about 4 cups of roasted squash.
- While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft. Add minced garlic and cook for 1 minute.
- Add roasted squash flesh to the pot with the onions. Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-15 minutes.
- Remove pot from heat. Puree soup until smooth using an immersion blender or standard blender. Stir in heavy cream or coconut milk. Season with salt and pepper to taste.
- In a small skillet, melt butter over medium heat until it foams, settles, and turns light amber with a nutty aroma (3-5 minutes). Remove from heat immediately.
- Toss sage leaves into the hot brown butter until crisp (seconds). Remove with a slotted spoon and drain on paper towels.
- Ladle soup into bowls, drizzle with brown butter, and top with crispy sage leaves. Serve immediately.
Notes
Do not rush the brown butter step as it can burn quickly. Roasting the squash caramelizes natural sugars for better flavor than boiling. The soup freezes well for up to 3 months. Reheat gently on the stove to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8
- Sodium: 620
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 6
- Protein: 5
Keywords: butternut squash soup, brown butter sage, cozy soup, weeknight dinner, gluten-free soup, vegan soup, roasted squash, comfort food