Description
A cozy, creamy roasted butternut squash soup finished with brown butter and crispy sage leaves. This recipe uses roasting to concentrate flavors and offers a naturally thick texture without needing heavy cream.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, peeled
- 1 medium yellow onion, chopped
- 4 cups vegetable or chicken broth (low-sodium)
- 1 medium Granny Smith apple, peeled and diced
- 1 tablespoon olive oil (for sautéing)
- ½ cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon salt (plus more to taste)
- Black pepper (to taste)
- ¼ teaspoon freshly grated nutmeg
- 3 tablespoons unsalted butter (for browning)
- 12–15 fresh sage leaves
- Optional: Crème fraîche or sour cream for serving
- Optional: Toasted pepitas or pumpkin seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes, chopped onion, and whole garlic cloves with olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer.
- Roast for 45-50 minutes, stirring halfway, until squash is tender and edges are caramelized. Garlic should be soft enough to squeeze out of skins.
- While squash roasts, heat 1 tablespoon olive oil in a large stockpot over medium heat. Add diced apple and cook for 3-4 minutes until softened.
- Add roasted squash, onions, garlic, and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes to meld flavors.
- Remove from heat and blend soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream, nutmeg, salt, and pepper. Taste and adjust seasoning.
- In a small skillet, melt butter over medium heat until it turns golden brown and smells nutty (beurre noisette). Immediately remove from heat and toss in sage leaves until crispy.
- Ladle soup into bowls, drizzle with brown butter and crispy sage, and serve immediately.
Notes
Roasting the squash concentrates the flavor and adds caramelization compared to boiling. Fresh nutmeg is preferred over pre-ground for better aroma. The soup tastes even better the next day as flavors meld. It freezes well for up to 3 months. For a vegan version, use vegetable broth, coconut milk, and olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, roasted squash soup, fall recipes, creamy soup, vegetarian soup, gluten-free soup, brown butter sage, cozy dinner