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Creamy Roasted Butternut Squash Soup with Brown Butter

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This creamy roasted butternut squash soup with brown butter is rich, nutty, and deeply satisfying. Roasted squash caramelizes for complex sweetness, while brown butter and sage add a toasty, magical finish.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • Optional toppings: toasted pumpkin seeds, a swirl of cream, cracked black pepper, or crispy fried sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash using a Y-shaped peeler, then cut it in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the flesh into 1-inch cubes. You should have about 5 to 6 cups.
  3. Roast the squash: Spread the cubed squash on the prepared baking sheet in a single layer. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly. Roast for 25 to 30 minutes, flipping halfway through, until tender and edges are golden brown and caramelized.
  4. While the squash roasts, start the aromatics: In a large soup pot or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes until softened and translucent. Add the smashed garlic cloves and cook for another minute until fragrant.
  5. Add the broth and simmer: Pour in the vegetable broth and bring it to a gentle simmer. Let it bubble away while the squash finishes roasting.
  6. Combine and blend: Once the squash is done, add the roasted cubes to the pot with the broth mixture. Stir to combine. Remove from heat. Use an immersion blender to puree the soup until completely smooth, about 1 to 2 minutes. If using a regular blender, work in batches, filling the blender no more than halfway, and hold the lid down with a towel.
  7. Finish the soup: Return the pot to low heat. Stir in the heavy cream, salt, pepper, and the pinch of cayenne if using. Taste and adjust seasoning. Keep warm while you make the brown butter.
  8. Make the brown butter: In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 3 to 4 minutes. As soon as it smells nutty and toasty, add the fresh sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove from heat immediately.
  9. Serve: Ladle the soup into bowls. Drizzle a spoonful of the brown butter over each serving, and top with a crispy sage leaf or two. Add a swirl of extra cream, some toasted pumpkin seeds, or a crack of black pepper if you like. Serve immediately.

Notes

You can roast the squash up to 2 days ahead and store it in the fridge. The soup thickens slightly as it sits; add a splash of broth or water when reheating if needed. Brown butter can go from perfect to burnt in seconds—watch it closely. For a vegan version, swap butter with vegan butter or coconut oil and use full-fat coconut milk instead of heavy cream.

Nutrition

Keywords: butternut squash soup, creamy soup, brown butter, fall soup, roasted squash, comfort food, vegetarian soup, gluten-free soup

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