Description
A warm, comforting, and velvety butternut squash soup made in one pot with warm spices, finished with a rich brown butter and crispy sage topping.
Ingredients
Scale
- 1 large butternut squash (about 3–4 pounds / 1.5 kg), peeled and diced into 1-inch cubes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- ½ cup heavy cream or full-fat coconut milk
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Optional garnishes: toasted pumpkin seeds, balsamic glaze, or crispy bacon bits
Instructions
- Wash the squash, cut off the top and bottom, and cut in half lengthwise. Scoop out seeds, peel the skin, and dice the flesh into 1-inch cubes.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add the diced squash, vegetable broth, cinnamon, nutmeg, and another pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender.
- Remove from heat and blend the soup until smooth using an immersion blender or standard blender.
- Stir in the heavy cream or coconut milk and heat gently over low heat without boiling. Adjust salt and pepper to taste.
- In a small skillet, melt butter over medium heat. Swirl occasionally until it turns golden brown and smells nutty (about 3-4 minutes).
- Immediately remove from heat and toss in fresh sage leaves until they crisp up (about 30 seconds). Remove sage with a slotted spoon.
- Ladle soup into bowls, drizzle with brown butter, and top with crispy sage leaves and optional garnishes. Serve immediately.
Notes
The soup base is naturally vegan, but the brown butter topping is not. For a vegan version, use olive oil or plant-based butter for the topping and coconut milk instead of heavy cream. The soup freezes well for up to 3 months. Always add the brown butter sage topping right before serving to prevent the sage from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, brown butter sage, fall recipes, vegan soup, gluten-free soup, comfort food, one-pot meal, autumn dinner