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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup - featured image
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A cozy and comforting fall soup featuring roasted butternut squash pureed to silky perfection, topped with nutty sage brown butter for an unexpected flavor twist.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3 pounds)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream (can substitute coconut milk for dairy-free)
  • About 10 fresh sage leaves
  • 4 tablespoons unsalted butter (60 grams)
  • Freshly cracked black pepper, to finish

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with olive oil and 1 teaspoon salt on a baking sheet. Spread it out evenly to roast, about 40 minutes, turning halfway through until golden and tender.
  2. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion for about 5 minutes until soft and translucent. Toss in the minced garlic and cook for 1 more minute until fragrant—don’t let it brown.
  3. Once the squash is roasted, add it to the pot with onions and garlic. Pour in the vegetable or chicken broth, bring to a simmer, and cook for 10 minutes to marry the flavors.
  4. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches and be extra cautious with hot liquids. The soup should have a silky texture but still feel hearty.
  5. Stir in the heavy cream, then season with salt and freshly cracked black pepper to taste. Keep the soup warm on low while you prepare the sage brown butter.
  6. In a small skillet, melt the unsalted butter over medium heat. Watch carefully as it foams and starts to brown—this takes about 3 to 5 minutes. Add the fresh sage leaves and cook for 1 minute until crisp and fragrant.
  7. Remove the skillet from heat and immediately drizzle the sage brown butter over bowls of soup. Garnish with a few crisp sage leaves if desired.

Notes

If brown butter starts to smoke, reduce heat immediately to avoid burning. Fresh sage leaves are preferred for the best flavor in the brown butter. The soup can be made a day ahead for deeper flavor. For dairy-free or vegan versions, substitute heavy cream with coconut milk and butter with olive oil for the sage drizzle.

Nutrition

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

Find it online: https://junomeals.com/creamy-roasted-butternut-squash-soup-with-sage-brown-butter-recipe-easy-and-perfect-for-fall/