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Quick Roasted Butternut Squash Soup with Easy Sage Brown Butter

Roasted Butternut Squash Soup - featured image
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A quick and easy roasted butternut squash soup topped with nutty sage brown butter. This comforting soup is perfect for cozy nights and comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 3 pounds butternut squash, peeled and cubed
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable or chicken broth
  • Salt and black pepper to taste
  • Optional: pinch of cayenne or red pepper flakes
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash into 1-inch pieces. Cut off the ends, use a vegetable peeler to remove the skin, slice in half lengthwise, scoop out seeds, and cut into cubes.
  3. On a large baking sheet, combine the cubed squash, chopped onion, and whole garlic cloves. Drizzle with about 2 tablespoons olive oil and season generously with salt and pepper. Toss to coat and spread in a single layer.
  4. Roast for 25-30 minutes, shaking the pan halfway through, until the squash is tender and edges are caramelized.
  5. Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally.
  6. Blend the soup until smooth using an immersion blender directly in the pot, or carefully transfer to a blender in batches. Taste and adjust seasoning.
  7. While the soup simmers, make the sage brown butter: In a small skillet over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside and brown specks will form at the bottom. When the butter turns golden-brown and smells nutty, add the sage leaves and cook for about 30 seconds until crisp. Remove from heat immediately.
  8. Ladle the soup into bowls. Drizzle with sage brown butter and garnish with crispy sage leaves. Add a sprinkle of flaky salt if desired.

Notes

Don’t skip roasting the squash—it concentrates the flavor. Watch the brown butter carefully as it can burn in seconds. For a dairy-free version, use vegan butter or coconut oil. For extra crispy sage leaves, microwave them on a paper towel for 20 seconds if needed. Season in layers for best flavor.

Nutrition

Keywords: butternut squash soup, roasted squash soup, sage brown butter, fall soup, easy soup recipe, quick soup, comfort food, vegetarian soup

Find it online: https://coracooks.com/quick-roasted-butternut-squash-soup-with-easy-sage-brown-butter/