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Cozy Roasted Butternut Squash Soup with Brown Butter Sage

roasted butternut squash soup with brown butter sage - featured image
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A creamy, savory roasted butternut squash soup finished with nutty brown butter and crispy sage. This simple, one-pot recipe is perfect for fall and can be made ahead for easy weeknight meals.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Optional garnish: toasted pumpkin seeds, a drizzle of heavy cream, or extra crispy sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the squash: Cut off both ends, separate the neck from the bulb, peel both pieces, and cut into 1-inch cubes. Scoop out seeds from the bulb.
  3. Toss the cubed squash with olive oil, salt, and pepper on the prepared baking sheet. Spread into a single layer. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While the squash roasts, heat a large soup pot over medium heat. Add a drizzle of olive oil, then cook the chopped onion for 5-6 minutes until translucent. Add the smashed garlic and cook for 1 more minute. Remove from heat.
  5. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and add the nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Remove from heat. Blend the soup with an immersion blender until smooth. (If using a regular blender, let cool slightly, then blend in batches.)
  7. In a small saucepan, melt the butter over medium heat. Swirl occasionally until it turns amber and smells nutty, about 3-4 minutes. Immediately add the sage leaves and cook for 30 seconds until crispy. Remove from heat.
  8. Ladle the soup into bowls. Drizzle with brown butter and top with crispy sage leaves. Garnish with pumpkin seeds or cream if desired. Serve immediately.

Notes

Roasting the squash is essential for deep flavor. Watch the brown butter carefully—it can burn quickly. The soup thickens as it sits; add a splash of broth when reheating. For a vegan version, use vegan butter or coconut oil and vegetable broth.

Nutrition

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

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