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Cozy Roasted Butternut Squash Soup with Brown Butter Sage

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A velvety roasted butternut squash soup with caramelized depth, finished with nutty brown butter and crispy sage leaves. This comforting bowl tastes like a hug on a chilly day and comes together with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 shallots, halved
  • 4 cloves garlic, skin on
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 4 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon nutmeg, freshly grated or ground
  • ⅛ teaspoon cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash using a vegetable peeler, cut in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes (about 5-6 cups).
  3. On the prepared baking sheet, toss the cubed squash, halved shallots, and garlic cloves (skin still on) with olive oil, salt, and pepper. Spread in a single layer.
  4. Roast for 30-35 minutes, flipping halfway through, until the squash is tender and caramelized on the edges. The shallots should be soft and golden.
  5. When the roasted vegetables are cool enough to handle, squeeze the garlic cloves out of their skins. Discard the skins.
  6. In a large pot or Dutch oven over medium heat, add the roasted squash, shallots, and garlic. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes.
  7. Using an immersion blender, blend the soup until completely smooth. (Alternatively, blend in batches in a regular blender, being careful with hot liquid.)
  8. Stir in the coconut milk, apple cider vinegar, nutmeg, and cayenne if using. Taste and adjust seasoning. Keep warm over low heat.
  9. In a small skillet over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 3-4 minutes). When the butter smells nutty and is golden brown, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove from heat immediately.
  10. Ladle the soup into bowls, drizzle with the brown butter, and top with the crispy sage leaves. Sprinkle with flaky sea salt and serve hot.

Notes

Don’t skip roasting the squash—it concentrates flavor. Watch the brown butter carefully; it goes from perfect to burnt in about 30 seconds. Season in layers: salt at roasting, after blending, and with flaky salt on top. Make extra brown butter sage for snacking or other dishes. The soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, roasted squash soup, brown butter sage, fall soup, winter soup, creamy soup, vegetarian soup, gluten-free soup

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