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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

roasted butternut squash soup with sage brown butter - featured image
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A rich, savory roasted butternut squash soup finished with nutty sage brown butter. This comforting fall soup is naturally creamy, dairy-free optional, and perfect for meal prep or entertaining.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 3 cups low-sodium vegetable broth or chicken broth
  • ½ cup full-fat coconut milk or heavy cream
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky salt (for finishing)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with olive oil, salt, pepper, and smoked paprika (if using). Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, heat a drizzle of olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion and cook for 5-6 minutes until translucent and lightly browned. Add smashed garlic and cook for 1 minute until fragrant.
  3. Add roasted squash cubes to the pot with onions and garlic. Pour in 3 cups of broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes until squash is very tender.
  4. Remove pot from heat. Using an immersion blender, blend until completely smooth (about 60 seconds). Alternatively, let cool slightly and blend in batches in a countertop blender, removing center cap and covering with a towel. Stir in coconut milk or cream. Taste and adjust salt and pepper. Add more broth if needed to reach desired consistency.
  5. In a small skillet over medium heat, melt butter. Swirl occasionally. After 2-3 minutes, butter will foam, then foam subsides and golden-brown specks appear. When you smell a nutty aroma, add sage leaves. They will sizzle and crisp in about 30 seconds. Immediately remove from heat.
  6. Ladle soup into bowls. Drizzle sage brown butter over each serving, top with crispy sage leaves and a pinch of flaky salt. Serve hot.

Notes

Don’t skip roasting the squash—it caramelizes and deepens flavor. Watch brown butter carefully; it goes from perfect to burnt in seconds. Blend hot soup carefully to avoid splatters. Season in layers for best flavor. Soup thickens when chilled; thin with broth when reheating. Make soup base up to 3 days ahead; make brown butter fresh just before serving.

Nutrition

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

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