Description

A simple, forgiving, and restaurant-quality roasted butternut squash soup topped with nutty brown butter and crispy sage. This comfort food is perfect for autumn and beginner-proof.

Ingredients

Scale

1 large butternut squash (about 3–4 pounds / 1.5 kg)
1 medium yellow onion, chopped
4–6 cloves garlic, minced
4 cups vegetable or chicken broth (low-sodium)
2 tablespoons olive oil
2 tablespoons unsalted butter (for sautéing)
½ cup heavy cream (optional)
Salt and pepper to taste
4 tablespoons unsalted butter (for brown butter topping)
10–12 fresh sage leaves
Optional: pinch of nutmeg, red pepper flakes, or crispy bacon bits

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
Roast for 45-60 minutes until skin is blistered and flesh is tender. Let cool, then scoop flesh out of skin and discard skin. You should have about 6 cups of squash flesh.
While squash roasts, heat 2 tablespoons butter in a large pot over medium heat. Add onion and cook for 5-7 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Add roasted squash flesh to the pot with onions. Pour in broth, stir, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat. Use an immersion blender to blend until smooth, or carefully blend in batches in a regular blender.
Stir in heavy cream (if using). Taste and adjust seasoning with salt and pepper. Add water or broth if too thick, or simmer uncovered if too thin.
In a small skillet, melt 4 tablespoons butter over medium heat until it foams, then browns and smells nutty (about 3-5 minutes).
Remove from heat and immediately add sage leaves. They will sizzle and crisp.
Pour the brown butter sage topping over the soup just before serving.

Notes

Roasting the squash concentrates flavor and prevents watery soup. Watch brown butter closely as it burns quickly. If using a regular blender, let soup cool slightly and vent the lid to prevent steam explosions. Soup thickens as it cools; add liquid when reheating. Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with brown bu
Calories: 280
Sugar: 12
Sodium: 450
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 6
Protein: 6

Keywords: butternut squash soup, roasted squash, comfort food, autumn recipes, sage brown butter, vegetarian soup, gluten-free soup, easy dinner