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Creamy Roasted Butternut Squash Soup Recipe with Brown Butter Sage Drizzle

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A cozy and creamy roasted butternut squash soup with a nutty brown butter sage drizzle, perfect for fall and easy to prepare in under an hour.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil, for roasting
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (950 ml) low sodium vegetable or chicken broth
  • 1 cup (240 ml) whole milk or unsweetened almond milk
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • 4 tablespoons unsalted butter (for the brown butter sage drizzle)
  • About 10 fresh sage leaves, whole
  • A pinch of ground nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and a few cracks of pepper on a baking sheet. Spread it out in a single layer to roast evenly.
  2. Roast the squash for 25-30 minutes, flipping halfway through, until tender with golden edges and a caramelized aroma.
  3. While the squash roasts, heat a large stockpot over medium heat. Add a splash of olive oil, then sauté the diced onion until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant but not browned.
  4. Once the squash is done, add it to the pot. Pour in the broth and bring everything to a simmer. Let it cook for about 10 minutes to marry the flavors.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. For an ultra-silky texture, strain through a fine mesh sieve or use a food mill.
  6. Return the pot to low heat. Stir in the milk and a pinch of nutmeg, adjusting salt and pepper to taste. Warm through gently without boiling.
  7. For the brown butter sage drizzle: In a small skillet, melt the butter over medium heat. Swirl the pan occasionally until the butter foams and turns golden brown with a nutty aroma (about 3-4 minutes). Add the sage leaves and cook until crisp, about 30 seconds. Remove from heat immediately to avoid burning.
  8. To serve, ladle soup into bowls and drizzle with the brown butter sage.

Notes

Keep an eye on the brown butter to avoid burning. If soup is too thick, thin with broth or milk. Use fresh sage for best flavor and crispiness. For dairy-free, substitute milk with coconut or oat milk and butter with coconut oil.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, brown butter sage, fall recipe, easy soup, cozy soup, dairy-free option, gluten-free soup

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