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Cozy Butternut Squash Soup with Brown Butter Sage – Easy Fall Recipe

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This velvety butternut squash soup is made with roasted squash, onion, and garlic, then topped with nutty brown butter and crispy sage. It’s a quick, easy, and incredibly delicious fall recipe that feels like a hug in a bowl.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion (about 8 oz / 225 g), diced
  • 4 large garlic cloves, smashed
  • 4 cups (960 ml) low-sodium vegetable broth
  • 4 tablespoons (56 g) unsalted butter, divided
  • 12–15 fresh sage leaves
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) fine sea salt, plus more to taste
  • ½ teaspoon (2 g) freshly ground black pepper
  • Optional: ¼ cup (60 ml) heavy cream or coconut milk
  • Optional: Pinch of nutmeg or cayenne

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with oil.
  2. Prep the squash: Cut off both ends, slice in half lengthwise, scoop out seeds and stringy bits, peel, and cut into 1-inch cubes (about 5-6 cups).
  3. On the baking sheet, toss the cubed squash, diced onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  4. While the squash roasts, make the brown butter sage: In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves and cook, swirling occasionally, for 3-4 minutes until butter turns golden brown and smells nutty, and sage leaves are crisp. Remove from heat, transfer sage leaves to a paper towel, and pour brown butter into a small bowl.
  5. Transfer the roasted squash, onions, and garlic to a large pot or Dutch oven. Add vegetable broth and remaining 2 tablespoons butter. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes.
  6. Remove from heat. Using an immersion blender, blend the soup directly in the pot until silky smooth. If using a regular blender, let cool for 5 minutes, then blend in batches (fill no more than halfway) and return to the pot.
  7. Adjust consistency with more broth or water if needed. Taste and adjust salt and pepper. If using optional cream or coconut milk, stir in and heat gently for 2-3 minutes without boiling.
  8. Ladle soup into bowls. Drizzle with reserved brown butter and top with crispy sage leaves. Optionally, add a swirl of cream or flaky sea salt.

Notes

Don’t skip roasting the squash—it concentrates flavor and prevents watery soup. Watch the brown butter closely; it can burn quickly. For best results, make the brown butter sage fresh just before serving. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://lolaspoon.com/cozy-butternut-squash-soup-with-brown-butter-sage-easy-fall-recipe/