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Creamy Roasted Butternut Squash Soup with Sage Butter

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This creamy roasted butternut squash soup gets its velvety texture from caramelized squash, not cream, and is topped with a magical sage brown butter. It’s a simple, pantry-friendly recipe that tastes like you spent hours in the kitchen, perfect for cozy fall nights.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth (or chicken broth if not vegetarian)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of cayenne pepper (optional)
  • 1/4 teaspoon ground nutmeg (preferably freshly grated)
  • 4 tablespoons unsalted butter (preferably European-style like Kerrygold)
  • 12–15 fresh sage leaves
  • Flaky sea salt for finishing (like Maldon)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes. Toss cubes with olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, flipping halfway, until deeply golden and fork-tender.
  2. While squash roasts, heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until translucent and starting to brown. Add smashed garlic cloves and cook for 1 minute until fragrant.
  3. Add roasted squash cubes to the pot with onions and garlic. Pour in 3 cups of vegetable broth (reserve remaining cup for thinning). Add nutmeg and cayenne (if using). Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  4. Remove pot from heat. Using an immersion blender, blend until completely smooth. Alternatively, let soup cool for 5 minutes, then blend in batches in a regular blender (fill no more than halfway, hold lid with a towel, start on low). Taste and adjust seasoning. Add more broth if needed to reach desired consistency.
  5. In a small skillet, melt butter over medium heat. Add sage leaves in a single layer and let sizzle. Swirl pan occasionally for 2-3 minutes until butter turns deep amber and smells nutty, and sage leaves are crispy and slightly translucent. Remove from heat immediately and pour into a small bowl.
  6. Ladle soup into bowls. Drizzle sage butter over each serving, including a few crispy sage leaves. Sprinkle with flaky sea salt and a crack of black pepper. Serve immediately.

Notes

Don’t skip roasting the squash—it’s essential for deep flavor. Make sage butter just before serving to keep sage leaves crispy. Season in layers: salt squash before roasting, season soup before blending, and add flaky salt at the end. For a vegan version, use vegan butter (like Miyoko’s or Earth Balance) for the sage butter. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Make fresh sage butter when serving from frozen.

Nutrition

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

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