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Butternut Squash Soup Recipe Easy Homemade with Sage Brown Butter

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A comforting and easy homemade butternut squash soup featuring roasted squash and nutty sage brown butter for a rich, flavorful twist perfect for fall and winter.

Ingredients

Scale
  • 2 to 3 pounds butternut squash, peeled and cubed
  • 4 tablespoons unsalted butter
  • 12 to 15 fresh sage leaves
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups (1 liter) vegetable or chicken broth, low sodium
  • ½ cup (120 ml) heavy cream (optional, can substitute coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Pinch of ground nutmeg
  • Optional: splash of apple cider vinegar or pinch of cayenne pepper

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled and cubed butternut squash with olive oil and a pinch of salt. Spread in a single layer on a roasting pan and roast for 30-35 minutes, turning once halfway through, until tender and caramelized.
  2. Melt 4 tablespoons unsalted butter in a large soup pot over medium heat. Add fresh sage leaves and cook, stirring occasionally, until butter turns golden brown and sage is crispy (3-5 minutes). Remove sage leaves with a slotted spoon and set aside for garnish.
  3. Add diced onion to the browned butter and sauté until translucent and soft, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  4. Add roasted squash to the pot, then pour in 4 cups broth. Bring to a simmer and cook for 10 minutes to meld flavors.
  5. Remove pot from heat and puree soup with an immersion blender until smooth. Stir in ½ cup heavy cream or coconut cream for creaminess. Season with salt, pepper, and a pinch of ground nutmeg. Adjust seasoning to taste.
  6. Serve hot, drizzled with crispy sage leaves and reserved brown butter.

Notes

Watch the butter carefully when browning to avoid burning. Roasting the squash enhances sweetness and flavor compared to boiling. For a dairy-free version, use olive oil infused with sage instead of butter and substitute heavy cream with coconut or cashew cream. Soup can be made ahead and tastes better the next day. Adjust thickness by adding extra broth if needed. When blending hot soup in a countertop blender, blend in small batches with lid covered by a kitchen towel to avoid splatters.

Nutrition

Keywords: butternut squash soup, sage brown butter, roasted squash soup, easy fall soup, creamy squash soup, homemade soup, autumn recipe, gluten-free soup, dairy-free option

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