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Creamy Roasted Butternut Squash Soup Recipe with Crispy Sage Brown Butter

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A cozy, creamy roasted butternut squash soup finished with a crispy sage brown butter garnish, perfect for fall and easy weeknight dinners.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cubed
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable or chicken broth, low-sodium preferred
  • 4 tablespoons (about 60 g) unsalted butter
  • 10–12 fresh sage leaves, washed and patted dry
  • ½ teaspoon ground cinnamon
  • A pinch of ground nutmeg (optional)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (60 ml) heavy cream or coconut milk (optional for extra richness)

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and chop into 1-inch cubes.
  3. Roughly chop the yellow onion into large pieces.
  4. Toss squash and onions with 1 tablespoon melted butter, salt, and black pepper. Spread in a single layer on the baking sheet.
  5. Roast for 35-40 minutes, turning once halfway, until tender and caramelized.
  6. While roasting, melt 3 tablespoons butter in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  7. Add roasted squash and onions to the pot with broth. Stir in cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.
  8. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender.
  9. Optional: Stir in ¼ cup heavy cream or coconut milk for extra richness. Reheat gently if needed.
  10. For the crispy sage brown butter, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add sage leaves and cook until butter is golden brown and leaves are crisp, about 2-3 minutes. Remove from heat immediately.
  11. Serve soup hot, ladle into bowls, and spoon crispy sage brown butter and leaves on top.

Notes

Cut squash into uniform cubes for even roasting. Watch brown butter closely to avoid burning. Use fresh sage for best crispy texture. Add broth or water to adjust soup consistency if too thick. For vegan/dairy-free, substitute butter with olive oil or vegan butter and use coconut milk instead of cream.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, fall recipe, brown butter, sage, autumn soup, easy soup recipe, cozy soup

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