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Cozy Roasted Butternut Squash Soup with Brown Butter Sage

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This roasted butternut squash soup with brown butter sage is the ultimate comfort food for cold weather. Roasting the squash concentrates its natural sweetness, while the nutty brown butter and crispy sage add a rich, savory depth that makes every spoonful unforgettable.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds / 1.1 to 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped (about 1.5 cups / 200g)
  • 3 cloves garlic, smashed
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 3 cups vegetable broth (720 ml), low-sodium
  • 1/2 cup full-fat coconut milk or heavy cream (120 ml)
  • 1 tablespoon maple syrup (optional)
  • 4 tablespoons unsalted butter (56 grams)
  • 10–12 fresh sage leaves (plus extra for garnish)
  • Pinch of flaky sea salt (like Maldon)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Use a vegetable peeler to remove the skin. Cut the neck into rings, then cube them. Cut the bottom in half, scoop out the seeds, and cube the flesh into 1-inch cubes.
  3. On the prepared baking sheet, toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer. Roast for 35-40 minutes, flipping halfway, until tender and caramelized.
  4. While the vegetables roast, warm the vegetable broth in a large pot over medium heat.
  5. Once roasted, carefully transfer the vegetables to the pot with the hot broth. Use an immersion blender to puree until completely smooth, about 1-2 minutes. (If using a regular blender, work in batches and hold the lid down with a towel.)
  6. Stir in the coconut milk or heavy cream and maple syrup (if using). Taste and adjust salt and pepper. Keep warm over low heat.
  7. In a small skillet, melt the butter over medium heat. Add the sage leaves and swirl constantly. Cook for 3-4 minutes until the butter turns deep golden brown and smells nutty, and the sage leaves are crispy. Remove from heat immediately.
  8. Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving, top with a crispy sage leaf, and sprinkle with flaky sea salt.

Notes

Don’t skip roasting the squash—it’s essential for flavor. For the brown butter, watch closely as it can burn quickly; remove from heat as soon as it turns amber and smells nutty. Season in layers: add salt at every stage. For a vegan version, use coconut milk and vegan butter or coconut oil. The soup can be stored in the fridge for up to 5 days or frozen for up to 3 months (make brown butter fresh when serving).

Nutrition

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

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