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Creamy Roasted Butternut Squash Soup Recipe with Crispy Sage Brown Butter Drizzle

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A velvety smooth roasted butternut squash soup with a luscious texture, topped with a crispy sage brown butter drizzle that adds a nutty aroma and crunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds / 900–1100 g), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 3 large garlic cloves, peeled and smashed
  • 4 cups (1 liter) vegetable broth, low-sodium preferred
  • ½ cup (120 ml) heavy cream (can substitute with coconut milk for dairy-free)
  • 4 tablespoons (60 g) unsalted butter
  • 12–15 fresh sage leaves, whole
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the cubed butternut squash, chopped onion, and garlic cloves in olive oil, salt, and pepper. Spread them evenly on a large rimmed baking sheet.
  2. Roast for 30-35 minutes, flipping once halfway through, until the squash is tender and caramelized at the edges.
  3. While the squash roasts, prepare the brown butter drizzle: In a small skillet over medium heat, melt the butter. Once melted, add the fresh sage leaves.
  4. Let the butter foam and brown, swirling the pan frequently, until the butter smells nutty and the sage leaves are crisp and darkened but not burnt (about 3-4 minutes). Remove from heat and set aside.
  5. Transfer the roasted vegetables (including garlic) to a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat. Let it cook for about 10 minutes so the flavors meld together.
  6. Remove from heat and blend the soup using an immersion blender until completely smooth. Alternatively, carefully transfer in batches to a blender and puree until silky.
  7. Return the soup to low heat. Stir in the heavy cream and a pinch of nutmeg, if using. Warm gently for 5 minutes, but do not let it boil to prevent curdling.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle the soup into bowls and drizzle the crispy sage brown butter generously over the top.

Notes

If the soup is too thick after blending, stir in extra vegetable broth or water to reach desired consistency. Keep butter moving while browning to avoid burning. Make the brown butter drizzle fresh before serving for best texture and flavor. For dairy-free, substitute heavy cream with coconut milk and use olive oil or vegan butter for the drizzle.

Nutrition

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

Find it online: https://fizzlefork.com/creamy-roasted-butternut-squash-soup-recipe-with-crispy-sage-brown-butter-drizzle-easy-and-delicious/