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Creamy Butternut Squash Soup Recipe with Sage Brown Butter

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A rich and comforting butternut squash soup enhanced with nutty sage brown butter, perfect for fall and holiday gatherings. This creamy soup balances roasted squash sweetness with aromatic brown butter and fresh sage.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds / 900g to 1.4kg), peeled, seeded, and cubed
  • 1 large yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups (32 fl oz / 960 ml) vegetable or chicken broth, homemade or low-sodium store-bought
  • 1/2 cup (4 fl oz / 120 ml) heavy cream (can substitute coconut cream for dairy-free)
  • 4 tablespoons (1/2 stick / 60g) unsalted butter
  • About 10 fresh sage leaves, washed and patted dry
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly cracked black pepper, to taste
  • Optional garnishes: toasted pumpkin seeds, a swirl of cream, crispy sage leaves

Instructions

  1. Preheat oven to 425°F (220°C). Toss peeled and cubed butternut squash with 1 tablespoon olive oil and a pinch of salt on a large rimmed baking sheet. Spread evenly and roast for 25-30 minutes until tender and caramelized at the edges.
  2. While squash roasts, heat 1 tablespoon butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 1 more minute until fragrant, avoiding burning.
  3. Add roasted butternut squash to the pot along with broth. Bring to a gentle simmer and cook for 10-15 minutes to marry flavors. Season lightly with salt, pepper, and nutmeg.
  4. In a small skillet over medium heat, melt remaining 3 tablespoons butter. Cook, swirling often, until golden brown and nutty smelling (about 3-5 minutes). Add fresh sage leaves and fry until crisp, about 1-2 minutes. Remove from heat and set aside.
  5. Carefully puree the soup using an immersion blender directly in the pot until silky smooth. If using a stand blender, cool slightly and blend in batches, then return to pot.
  6. Stir in heavy cream, then drizzle warm sage brown butter over the soup. Gently stir, reserving some crispy sage leaves for garnish if desired.
  7. Taste and adjust salt and pepper as needed. Serve hot with optional garnishes like a swirl of cream, toasted pumpkin seeds, or extra sage leaves.

Notes

Roasting the squash is essential for deep flavor; watch the brown butter carefully to avoid burning. Use fresh sage for best flavor and crispness. For a lighter soup, reduce cream or substitute with half-and-half or coconut milk. Blend hot soup carefully to avoid splattering. Soup thickens when chilled; add broth or cream when reheating if needed.

Nutrition

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

Find it online: https://yumnode.com/creamy-butternut-squash-soup-recipe-with-sage-brown-butter-easy-and-perfect-for-fall/