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Butternut Squash Soup: Creamy Sage Brown Butter Recipe

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A quick and creamy butternut squash soup made with simple ingredients and finished with a rich, nutty sage brown butter topping. Perfect for cozy weeknight dinners.

Ingredients

Scale
  • 3 pounds butternut squash, peeled and cubed
  • 2 tablespoons unsalted butter (for sautéing)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter (for brown butter)
  • 10–12 fresh sage leaves

Instructions

  1. Heat 2 tablespoons of butter in a large pot over medium heat. Add diced onion and a pinch of salt, cooking until translucent and soft.
  2. Add minced garlic and cook for the last 30 seconds until fragrant.
  3. Add cubed butternut squash and stir to coat. Pour in vegetable broth, ensuring liquid covers the squash.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until squash is tender.
  5. Remove from heat and blend with an immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
  6. In a small skillet, melt 3 tablespoons of butter over medium heat until it foams and turns golden brown with a nutty aroma.
  7. Immediately remove from heat and toss in fresh sage leaves to crisp for 30 seconds.
  8. Ladle soup into bowls, drizzle with sage brown butter, and garnish with crispy sage leaves.

Notes

If using a countertop blender, let the soup cool slightly and vent the lid to prevent steam explosions. For a dairy-free version, substitute heavy cream with coconut cream and butter with coconut oil. The soup can be frozen for up to 3 months (without the brown butter topping).

Nutrition

Keywords: butternut squash soup, sage brown butter, creamy soup, fall recipes, quick dinner, gluten-free soup, comfort food

Find it online: https://grubella.com/butternut-squash-soup-creamy-sage-brown-butter-recipe/