Description

A simple, forgiving, and incredibly delicious butternut squash soup featuring roasted squash, aromatic sage, and a magical brown butter finish. This minimalist recipe is beginner-proof, freezer-friendly, and perfect for cozy autumn evenings.

Ingredients

Scale

1 large butternut squash (about 3–4 pounds / 1.5–2 kg), peeled, seeded, and cut into 1-inch cubes
1 medium yellow onion, chopped
4 cups vegetable or chicken broth (low-sodium recommended)
4 tablespoons unsalted butter
10–12 fresh sage leaves
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
Pinch of nutmeg (optional)

Instructions

Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet and roast for 40-50 minutes until tender and caramelized.
While squash roasts, heat a large pot over medium heat with a splash of olive oil. Sauté chopped onion for 5-7 minutes until soft and translucent. Add garlic powder and stir for 30 seconds.
Add roasted squash cubes to the pot with onions. Pour in broth and bring to a simmer. Cook for 10 minutes to meld flavors.
Remove pot from heat. Use an immersion blender to puree the soup until completely smooth. Adjust consistency with more broth if needed.
In a small skillet, melt butter over medium heat. Watch closely until it foams, subsides, and turns nutty brown (3-5 minutes). Toss in fresh sage leaves and cook for 30 seconds until crisp. Remove from heat immediately.
Ladle soup into bowls and drizzle with the brown butter and crispy sage. Serve immediately.

Notes

Roasting the squash concentrates sugars and adds smoky depth compared to boiling. Brown butter goes from perfect to burnt quickly, so use a light-colored pan to monitor color. The soup thickens in the fridge; thin with broth when reheating. Do not freeze the brown butter topping; make it fresh when serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 7
Sodium: 450
Fat: 9
Saturated Fat: 5
Carbohydrates: 22
Fiber: 4
Protein: 3

Keywords: butternut squash soup, fall recipes, easy soup, brown butter, sage, vegetarian, gluten-free, comfort food, meal prep