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Easy Roasted Butternut Squash Soup with Sage Brown Butter

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Velvety roasted butternut squash soup finished with nutty sage brown butter. A simple, cozy fall recipe that’s perfect for weeknights yet elegant enough for company.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut into 1-inch cubes, and place on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
  3. Roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown and caramelized.
  4. While squash roasts, heat a large pot or Dutch oven over medium heat with a drizzle of olive oil. Add chopped onion and cook 5-7 minutes until soft and translucent. Add minced garlic and cook 1 minute more.
  5. Add roasted squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Remove from heat and let cool slightly. Blend with an immersion blender until smooth, or transfer to a regular blender in batches.
  7. Stir in heavy cream (or coconut milk), nutmeg, and cayenne (if using). Season with additional salt and pepper to taste. Keep warm over low heat.
  8. In a small skillet over medium heat, melt the butter. Swirl occasionally until it foams, then turns a light amber color and smells nutty (about 3-4 minutes). Immediately add sage leaves and cook 30 seconds until crisp. Remove from heat.
  9. Ladle soup into bowls. Drizzle with sage brown butter, garnish with crispy sage leaves and flaky sea salt. Serve immediately.

Notes

Roasting the squash is essential for deep flavor—don’t skip it. Watch the brown butter carefully as it can burn quickly. The soup tastes even better the next day. For a vegan version, use coconut milk and olive oil instead of butter. Pre-cut squash works well to save time.

Nutrition

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

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