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Easy Roasted Butternut Squash Soup with Brown Butter Sage

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This roasted butternut squash soup is deeply flavorful thanks to caramelized squash and a nutty brown butter sage topping. It’s simple to make, naturally gluten-free, and perfect for fall gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Prepare the butternut squash: cut off both ends, cut in half where the narrow neck meets the round bulb, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Spread the cubed squash on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with 1/4 teaspoon salt and a pinch of pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the roasted squash and 4 cups of broth to the pot. Stir and bring to a gentle simmer. Cook for 10 minutes to meld flavors. Add a pinch of nutmeg if using.
  6. Remove from heat. Blend the soup with an immersion blender directly in the pot until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth. Adjust salt and pepper to taste.
  7. In a small skillet, melt 4 tablespoons butter over medium heat. Swirl occasionally. After 3-4 minutes, the butter will foam and then subside, with brown specks forming at the bottom. When it turns golden brown and smells nutty, add the sage leaves. They will sizzle and crisp in about 30 seconds. Immediately remove from heat and transfer to a small bowl. Sprinkle with flaky sea salt.
  8. Ladle the soup into bowls. Drizzle a spoonful of the brown butter over each serving and top with a few crispy sage leaves. Serve immediately.

Notes

Roasting the squash is essential for deep flavor—do not skip it. For the smoothest soup, ensure squash is very tender before blending. Brown butter can go from perfect to burnt quickly; watch closely and remove from heat as soon as brown specks appear. The soup can be made ahead: roast squash up to 2 days in advance and store in the fridge. The brown butter sage topping is best made fresh. For a vegan version, use vegan butter and vegetable broth.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, brown butter sage soup, fall soup, easy soup recipe, gluten-free soup, vegetarian soup

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