Description

A comforting, easy-to-make weeknight dinner featuring roasted butternut squash blended into a silky soup, finished with a crispy sage brown butter topping.

Ingredients

Scale

1 large butternut squash (about 3–4 lbs / 1.5 kg), peeled and cubed into 1-inch pieces
1 medium yellow onion, chopped
4 cloves garlic, peeled
3 tablespoons extra virgin olive oil
3 cups vegetable or chicken broth (low-sodium)
1/2 cup heavy cream or coconut cream
3 tablespoons unsalted butter
10–12 fresh sage leaves
Salt and black pepper to taste
Optional: Red pepper flakes

Instructions

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Toss the cubed squash and chopped onion on the baking sheet. Drizzle with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes until caramelized and tender.
While squash roasts, heat a splash of olive oil in a large soup pot over medium heat. Add garlic cloves and cook for 1 minute until fragrant (optional).
Transfer roasted squash and onions to the pot. Pour in broth and scrape up browned bits from the pan. Bring to a boil, then reduce heat and simmer for 10 minutes.
Remove pot from heat. Blend soup until smooth using a countertop blender (in batches) or an immersion blender.
Stir in heavy cream (or coconut cream). Taste and adjust salt and pepper.
In a small saucepan, melt butter over medium heat until it foams and smells nutty (brown butter). Add sage leaves and fry for 30 seconds until crispy.
Ladle soup into bowls and drizzle with the sizzling sage butter and crispy leaves. Serve immediately.

Notes

Roasting the squash is essential for deep flavor. If short on time, roast at 425°F for 20 minutes. Watch the butter closely to avoid burning. The soup thickens in the fridge; add liquid when reheating. Can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 8
Sodium: 450
Fat: 15
Saturated Fat: 8
Carbohydrates: 32
Fiber: 6
Protein: 5

Keywords: butternut squash soup, roasted squash, sage butter, weeknight dinner, comfort food, fall recipes, vegetarian soup