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Cozy Brown Butter Butternut Squash Soup with Crispy Sage

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A quick and easy butternut squash soup elevated with nutty brown butter and crispy sage. This cozy, crowd-pleasing recipe comes together in about 45 minutes with simple ingredients, perfect for fall and winter weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of nutmeg (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). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cube into 1-inch pieces.
  2. Toss the cubed squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. While the squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the roasted squash to the pot. Pour in the vegetable broth, salt, pepper, and nutmeg (if using). Bring to a simmer over medium-high heat, then reduce heat to low and cook for 10 minutes.
  5. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender. Taste and adjust salt and pepper.
  6. In a small skillet, melt the butter over medium heat. Swirl occasionally. After 3-4 minutes, when the butter foams and turns golden brown with brown specks and a nutty aroma, remove from heat immediately. Drop in the sage leaves and let them fry in the residual heat for about 30 seconds until crispy.
  7. Ladle the soup into bowls. Drizzle a spoonful of brown butter over each bowl, top with 2-3 crispy sage leaves, and sprinkle with flaky sea salt. Serve immediately.

Notes

For the best results, don’t leave the brown butter unattended—it can burn quickly. Make sure sage leaves are completely dry before frying to ensure they crisp up. If making ahead, add brown butter and crispy sage just before serving. For a vegan version, use vegan butter and vegetable broth.

Nutrition

Keywords: butternut squash soup, brown butter, crispy sage, fall soup, winter soup, easy soup, vegetarian soup, gluten-free soup

Find it online: https://recipebelle.com/cozy-brown-butter-butternut-squash-soup-with-crispy-sage/