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Creamy Roasted Butternut Squash Soup with Sage Brown Butter

creamy roasted butternut squash soup with sage brown butter - featured image
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A creamy, comforting soup made from roasted butternut squash and onion, finished with nutty sage brown butter. This simple, elegant recipe is perfect for cozy evenings and uses just a few basic ingredients.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, peeled and roughly chopped
  • 4 tablespoons unsalted butter, divided
  • 10–12 fresh sage leaves
  • 3–4 cups vegetable broth or water
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • Optional garnishes: heavy cream, red pepper flakes, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the cubed squash and chopped onion with 2 tablespoons melted butter, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer.
  3. Roast for 35-40 minutes, flipping halfway, until squash is tender and caramelized around the edges.
  4. While squash roasts, make the sage brown butter: In a small skillet over medium heat, melt the remaining 2 tablespoons butter. Add sage leaves and cook, swirling occasionally, until butter turns deep amber and smells nutty (about 3-4 minutes). Remove from heat. Transfer crispy sage leaves to a paper towel; set brown butter aside.
  5. Transfer roasted squash and onion to a large pot or Dutch oven. Add 3 cups vegetable broth or water. Blend with an immersion blender until smooth. Add more broth if needed to reach desired consistency. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Taste and adjust.
  6. Stir in the reserved brown butter (save crispy sage leaves for garnish). Warm over low heat if needed.
  7. Ladle into bowls and top with crispy sage leaves and optional garnishes. Serve immediately.

Notes

For best flavor, do not skip roasting the squash. Watch brown butter carefully as it can burn quickly. If using a regular blender, let soup cool slightly before blending and work in batches. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For vegan version, use olive oil instead of butter and skip brown butter topping.

Nutrition

Keywords: butternut squash soup, creamy soup, sage brown butter, fall soup, winter soup, easy soup, roasted squash soup

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