Print

Quick Creamy Butternut Squash Soup with Sage Brown Butter

butternut squash soup - featured image
Print Recipe

A velvety, rich butternut squash soup made in just 30 minutes, topped with nutty sage brown butter. Perfect for busy weeknights, this comforting soup uses simple ingredients and delivers big flavor without the fuss.

Ingredients

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

Instructions

  1. Prep the squash. Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds and stringy bits, and cut into 1-inch cubes (about 4 cups).
  2. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the squash and broth. Add cubed butternut squash, vegetable broth, salt, pepper, and nutmeg. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is fork-tender.
  4. Blend until smooth. Remove pot from heat. Use an immersion blender to blend soup directly in the pot until smooth. Alternatively, let soup cool for 5 minutes, then blend in batches in a regular blender (never fill more than halfway).
  5. Stir in the cream. Return blended soup to pot, stir in heavy cream or coconut milk. Taste and adjust seasoning. Keep warm over low heat.
  6. Make the sage brown butter. In a small skillet, melt butter over medium heat. Add fresh sage leaves. Cook, swirling occasionally, for 3-4 minutes until butter turns golden amber and sage is crispy. Remove from heat immediately.
  7. Serve and enjoy. Ladle soup into bowls. Drizzle sage brown butter over each serving, garnish with a crispy sage leaf, and sprinkle with flaky sea salt if desired. Serve hot.

Notes

For a vegan version, use vegan butter or coconut oil for the brown butter and full-fat coconut milk instead of heavy cream. For a spicy kick, add red pepper flakes or diced jalapeño when sautéing onions. To make ahead, prepare soup and store in fridge for up to 5 days; make fresh brown butter before serving. Soup freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, sage brown butter, quick soup, weeknight dinner, fall soup, vegetarian soup, gluten-free soup

Find it online: https://cooksybite.com/quick-creamy-butternut-squash-soup-with-sage-brown-butter/