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Creamy Roasted Butternut Squash Soup Recipe with Brown Butter Sage Cream

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A creamy and comforting roasted butternut squash soup enhanced with a nutty brown butter sage cream, perfect for cozy fall and winter meals. Ready in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 4 tablespoons unsalted butter
  • About 10 fresh sage leaves, washed and patted dry
  • Pinch of ground nutmeg (optional)
  • Pinch of ground cinnamon (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread evenly on the baking sheet.
  3. Roast the squash for 30-35 minutes, tossing halfway through, until tender and lightly caramelized.
  4. While the squash roasts, heat a splash of olive oil in a large pot or Dutch oven over medium heat. Cook the diced onion for about 5 minutes until softened and translucent.
  5. Add minced garlic and cook for another 1-2 minutes until fragrant.
  6. Add the roasted squash and 4 cups vegetable broth to the pot. Stir and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
  7. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender, being cautious with hot liquids.
  8. Stir in ½ cup heavy cream or coconut milk. Add a pinch of nutmeg and cinnamon if using. Adjust salt and pepper to taste. Keep warm on very low heat.
  9. In a small skillet over medium heat, melt 4 tablespoons unsalted butter. Cook, swirling occasionally, until the butter turns golden brown and smells nutty (about 3-4 minutes). Remove from heat and add fresh sage leaves to crisp. Let cool slightly.
  10. Ladle soup into bowls and drizzle with the brown butter sage cream.

Notes

If soup is too thick after blending, thin with extra broth or water. Brown butter carefully to avoid burning. For vegan version, use coconut milk and olive oil instead of butter. When blending hot liquids, blend in batches with lid slightly ajar to avoid pressure buildup.

Nutrition

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

Find it online: https://recipebelle.com/creamy-roasted-butternut-squash-soup-recipe-with-brown-butter-sage-cream-easy-and-perfect/