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Cozy Butternut Squash Soup with Brown Butter Sage

butternut squash soup with brown butter and sage - featured image
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This cozy butternut squash soup with brown butter and sage is warm, rich, and has that little bit of magic that happens when someone shares their food story with you. It’s the kind that makes you close your eyes after the first spoonful and just breathe.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of nutmeg (optional)
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt for finishing (optional but recommended)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut your butternut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
  2. Place the squash halves cut-side up on your baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Roast for 35-45 minutes, until the flesh is fork-tender and starting to caramelize around the edges.
  3. While the squash roasts, in your large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and just starting to brown at the edges. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. When the squash is done, let it cool for a few minutes. Then scoop the flesh away from the skin with a spoon. Add the squash flesh to the pot with the onions and garlic.
  5. Pour in the broth. Add 4 cups of vegetable or chicken broth, the salt, pepper, and nutmeg if using. Bring to a boil, then reduce to a simmer. Let it cook for 10-15 minutes, stirring occasionally.
  6. Remove the pot from heat. Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a countertop blender. Blend until completely smooth and velvety.
  7. Stir in the cream. Add the heavy cream or coconut milk and stir until fully incorporated. Taste and adjust seasoning.
  8. In a small skillet over medium heat, melt the butter. Swirl the pan occasionally. After 2-3 minutes, the butter will start to foam and then turn golden. When you see amber-colored specks forming and smell a nutty aroma, add the sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove from heat immediately.
  9. Ladle the soup into bowls. Drizzle each bowl with a spoonful of the brown butter and arrange a few crispy sage leaves on top. Sprinkle with flaky sea salt if you have it. Serve hot with crusty bread or a simple salad.

Notes

Don’t rush the brown butter. Low to medium heat is your friend. Swirl the pan constantly and pull it off the heat the second you see those amber specks. Roast, don’t boil. Blend carefully. Season in layers. Make it ahead.

Nutrition

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

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