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Creamy Butternut Squash Soup with Sage Brown Butter

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This creamy butternut squash soup is roasted to caramelized perfection, then blended into a velvety, silky soup without any cream. Topped with nutty sage brown butter and crispy sage leaves, it’s a cozy fall recipe that will convert even the biggest squash skeptics.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 cups vegetable or chicken stock (low-sodium preferred)
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (freshly ground)
  • ⅛ teaspoon ground nutmeg (freshly grated if possible)
  • 4 tablespoons unsalted butter (for sage brown butter)
  • 10 to 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 cut into 1-inch cubes.
  2. Place the cubed squash on a large rimmed baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Toss to coat evenly and spread in a single layer. Roast for 25 to 30 minutes, flipping halfway, until tender and edges are lightly browned.
  3. While the squash roasts, heat 1 tablespoon unsalted butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the roasted squash cubes to the pot with the onions and garlic. Pour in 3 cups of vegetable or chicken stock. Add ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon ground nutmeg. Stir, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, let cool slightly and blend in batches in a regular blender. Return to the pot and adjust seasoning to taste.
  6. In a small skillet, melt 4 tablespoons unsalted butter over medium heat. Swirl occasionally until the butter turns golden brown and smells nutty (about 3 to 4 minutes). Add the fresh sage leaves and cook for about 30 seconds until they sizzle and crisp. Immediately remove from heat.
  7. Ladle the hot soup into bowls. Drizzle with sage brown butter and top with crispy sage leaves. Sprinkle with flaky sea salt and serve immediately.

Notes

Roast the squash up to two days in advance for quicker assembly. Watch the brown butter carefully—it goes from perfect to burnt in seconds. Pat sage leaves dry before adding to the butter to ensure they crisp. Season in layers for best flavor. For a vegan version, use vegan butter and vegetable stock. For extra sweetness, roast a peeled apple alongside the squash.

Nutrition

Keywords: butternut squash soup, creamy butternut squash soup, sage brown butter, fall soup, easy fall recipe, roasted butternut squash soup

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