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Creamy Butternut Squash Sage Brown Butter Soup

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This creamy roasted butternut squash soup with brown butter and crispy sage is a cozy, flavorful fall favorite. Roasting the vegetables together on one pan deepens the flavor and simplifies the process, making it perfect for weeknights or special gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, roughly chopped
  • 4–5 cloves garlic, peeled and left whole
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 cups low-sodium vegetable or chicken broth
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1/2 cup heavy cream or full-fat coconut milk
  • Optional toppings: toasted pepitas, extra brown butter, extra crispy sage leaves, swirl of cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Toss cubed butternut squash, chopped onion, and whole garlic cloves with olive oil, salt, and pepper. Spread in a single layer on the sheet pan. Roast for 35-40 minutes, flipping halfway, until squash is tender and caramelized, and garlic is soft and golden.
  3. While vegetables roast, melt butter in a small skillet over medium heat. Swirl occasionally until it foams, then the milk solids turn golden and it smells nutty. Immediately remove from heat and pour into a heat-safe bowl.
  4. In the same skillet, add 1 tablespoon of the brown butter. Fry sage leaves in a single layer over medium heat for about 30 seconds per side until crisp. Transfer to a paper towel-lined plate.
  5. Transfer roasted vegetables to a large pot. Add broth and remaining brown butter (reserve a drizzle for topping). Blend with an immersion blender until smooth. (If using a regular blender, work in batches and let soup cool slightly.)
  6. Place pot over medium-low heat. Stir in heavy cream or coconut milk. Season with salt and pepper to taste. Simmer for 5 minutes to meld flavors.
  7. Ladle soup into bowls. Top with crispy sage leaves, a drizzle of reserved brown butter, and optional toasted pepitas.

Notes

Don’t skip roasting the vegetables in a single layer to ensure caramelization. Watch the brown butter closely as it can burn quickly. For a vegan version, use vegan butter or coconut oil and full-fat coconut milk. The soup tastes even better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, brown butter sage soup, creamy squash soup, fall soup, roasted butternut squash soup

Find it online: https://sparklespoon.com/creamy-butternut-squash-sage-brown-butter-soup-recipe/