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Butternut Squash Soup Recipe with Sage Brown Butter Easy and Irresistible

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A cozy and sophisticated butternut squash soup enhanced with nutty sage brown butter, perfect for fall and easy to prepare in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds / 900 to 1350 grams), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter (about 56 grams), divided
  • About 10 fresh sage leaves
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups (950 ml) vegetable or chicken broth, low sodium
  • ½ cup (120 ml) heavy cream or coconut cream (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • A pinch of ground nutmeg
  • Optional garnish: toasted pumpkin seeds or extra brown butter

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, a pinch of salt, and a little black pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes until tender and caramelized.
  2. While the squash roasts, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add sage leaves and cook until crispy and butter is golden brown, about 3-4 minutes. Remove sage leaves and set aside.
  3. Add diced onion to the browned butter and sauté for 5-7 minutes until translucent. Stir in minced garlic and cook for another minute, being careful not to burn it.
  4. Add the roasted butternut squash to the pot with onions and garlic. Pour in broth and stir. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Remove pot from heat and puree soup with an immersion blender until smooth. If using a countertop blender, blend in batches carefully and return to pot.
  6. Stir in remaining 2 tablespoons of butter and cream (if using). Season with salt, pepper, and nutmeg. Heat gently over low heat for 5 minutes without boiling.
  7. Ladle soup into bowls. Drizzle with reserved crispy sage leaves and some browned butter. Optionally, sprinkle toasted pumpkin seeds on top.

Notes

Roast the squash well to bring out natural sweetness. Brown butter carefully to avoid burning. Use fresh sage for best flavor and crispiness. Blend hot soup safely in batches if using a countertop blender. Adjust seasoning after blending. Add a splash of broth or water if soup is too thick. A squeeze of lemon juice brightens the flavor.

Nutrition

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

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