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Best Easy Roasted Butternut Squash Soup with Brown Butter

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This velvety roasted butternut squash soup is elevated with a nutty brown butter and crispy sage topping. Roasting the squash brings out its natural sweetness, while simple ingredients create a deeply comforting bowl that’s perfect for fall and winter.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Flaky sea salt (optional, for finishing)
  • Toasted pumpkin seeds (optional garnish)
  • Balsamic glaze (optional garnish)
  • Extra cracked black pepper (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut off both ends of the butternut squash, then use a sharp vegetable peeler or chef’s knife to remove the skin. Cut the squash in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes (about 5-6 cups).
  2. Toss the squash cubes with olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Add the smashed garlic cloves to the pan. Roast for 25-30 minutes, flipping halfway through, until the edges are golden brown and caramelized and a fork slides in easily.
  3. While the squash roasts, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
  4. Add the roasted squash and garlic to the pot. Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes to meld flavors.
  5. Blend the soup until smooth using an immersion blender directly in the pot, or let cool for 5 minutes and blend in batches in a regular blender (fill no more than halfway, hold lid down with a towel). Return blended soup to the pot.
  6. Stir in the heavy cream, salt, pepper, and nutmeg. Taste and adjust seasoning. Keep warm on low heat while making the topping.
  7. In a small skillet, melt the butter over medium heat. Swirl the pan occasionally. After 2-3 minutes, the butter will foam and turn golden. Once you see brown specks forming at the bottom, immediately add the sage leaves. They will sizzle and crisp in about 30 seconds. Remove from heat right away.
  8. Ladle the soup into bowls. Drizzle the brown butter over the top and arrange a few crispy sage leaves on each serving. Sprinkle with flaky sea salt if desired. Serve immediately.

Notes

For a dairy-free version, use full-fat canned coconut milk instead of heavy cream and vegan butter for the brown butter. For a vegan version, also use vegetable broth. To make it lower in fat, skip the cream and use an extra 1/2 cup of broth, and use only 2 tablespoons of butter for the topping. The soup can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Make fresh brown butter sage topping after thawing.

Nutrition

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

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