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Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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A comforting autumn soup featuring roasted butternut squash and onions blended into a silky puree, finished with a rich sage brown butter topping.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs), peeled and cubed
  • 1 medium yellow onion, roughly chopped
  • 3–4 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 1/2 cup fresh sage leaves, washed and dried thoroughly
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Place squash and chopped onion on baking sheets.
  3. Toss vegetables with olive oil, salt, and pepper.
  4. Roast for 25-30 minutes until tender and edges are caramelized, stirring halfway through.
  5. While squash roasts, heat a splash of olive oil in a large stockpot over medium heat. Sauté garlic for 1-2 minutes until fragrant.
  6. Transfer roasted squash and onions to the pot with the garlic. Add broth.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
  8. Remove from heat and blend until smooth using a blender or immersion blender.
  9. Stir in heavy cream and blend briefly to incorporate. Season with salt and pepper to taste.
  10. In a small saucepan over medium heat, melt butter. Swirl occasionally until it turns golden amber and smells nutty (3-5 minutes).
  11. Remove from heat and immediately toss in fresh sage leaves to crisp.
  12. Ladle soup into bowls, drizzle with brown butter (including brown bits), and top with crispy sage leaves and red pepper flakes.

Notes

Ensure sage leaves are completely dry before frying to prevent splattering. Roasting the squash concentrates flavor better than boiling. The soup can be made ahead and refrigerated for up to 4 days; freeze the base without cream for up to 3 months. For a vegan version, use coconut cream and fry sage in coconut oil.

Nutrition

Keywords: butternut squash soup, sage brown butter, roasted vegetable soup, autumn recipes, comfort food, vegetarian soup, gluten-free soup

Find it online: https://mandydishes.com/cozy-roasted-butternut-squash-soup-with-sage-brown-butter/