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Easy Creamy Brown Butter Sage Squash Soup

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A rich, velvety butternut squash soup with nutty brown butter and aromatic sage, made easy with a no-peel shortcut. Perfect for cozy fall evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 4 tablespoons unsalted butter (½ stick)
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, smashed
  • 4 cups vegetable broth (low-sodium preferred)
  • ½ cup heavy cream
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Optional garnish: extra crispy sage leaves, drizzle of cream, toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Rinse the butternut squash and dry it.
  2. Cut the squash in half lengthwise. Scoop out the seeds and stringy bits.
  3. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until fork-tender.
  4. While the squash roasts, melt the butter in a large soup pot over medium heat. Add the sage leaves and sizzle for about 2 minutes until crisp and the butter turns golden amber with brown specks. Remove sage leaves with a slotted spoon and set aside for garnish.
  5. Add the chopped onion to the pot with the brown butter. Cook over medium heat for 5-6 minutes until soft and translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  6. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pot. When the squash is done, let it cool slightly, then scoop the flesh out and add it to the pot.
  7. Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  8. Remove from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender, venting the lid.)
  9. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste. If too thick, add a splash of broth or water.
  10. Ladle into bowls. Garnish with reserved crispy sage leaves, a drizzle of cream, or toasted pumpkin seeds. Serve hot.

Notes

Don’t rush the brown butter; watch it closely to avoid burning. Season in layers for best flavor. Reserve crispy sage leaves before blending. For silkiest texture, strain through a fine-mesh strainer. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, brown butter sage soup, creamy squash soup, fall soup, easy soup recipe, no-peel squash soup

Find it online: https://willarecipes.com/easy-creamy-brown-butter-sage-squash-soup-best-fall-recipe/