Print

Cozy Creamy Butternut Squash Soup with Sage Brown Butter

cozy creamy butternut squash soup with sage brown butter - featured image
Print Recipe

This cozy creamy butternut squash soup with sage brown butter is the one that’ll make you cancel your plans and stay home with a good book. It’s the best version of butternut squash soup, the one that feels like a hug in a bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes (or 4 cups pre-cut cubes)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth for a richer flavor)
  • 1/2 cup canned coconut milk (full-fat for creaminess) or heavy cream
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (freshly grated if you have it)
  • 1/4 teaspoon cayenne pepper (optional, for a little warmth)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with the olive oil, 1/4 teaspoon of salt, and a pinch of pepper. Spread it out in a single layer. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are starting to caramelize and turn golden brown.
  2. While the squash roasts, heat a drizzle of olive oil in your soup pot over medium heat. Add the chopped onion and cook for 5-6 minutes, until it’s soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat to low, cover, and let it simmer for 10 minutes.
  4. Use an immersion blender to puree the soup directly in the pot until it’s completely smooth and velvety. If using a regular blender, let the soup cool for a few minutes, then blend in batches.
  5. Stir in the coconut milk (or cream), nutmeg, cayenne (if using), and the remaining salt and pepper. Taste and adjust seasoning. Keep the soup warm over low heat while you make the brown butter.
  6. In a small skillet, melt the butter over medium heat. Once melted, add the sage leaves. Swirl the pan occasionally. The butter will start to foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. This takes about 3-4 minutes. The moment it smells nutty and the sage leaves are crispy, remove the pan from the heat.
  7. Ladle the soup into bowls. Drizzle a generous spoonful of the sage brown butter over each serving, and top with a few crispy sage leaves. Sprinkle with a tiny pinch of flaky sea salt. Serve immediately.

Notes

Don’t skip the roasting—it concentrates the sugars and gives deep caramelized flavor. Watch the brown butter like a hawk; it can go from perfect to burnt in seconds. Use room temperature coconut milk to prevent seizing. Season in layers for depth of flavor. This soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, creamy soup, sage brown butter, fall soup, cozy soup, vegetarian soup, gluten-free soup

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