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Cozy Roasted Butternut Squash Soup with Brown Butter Sage – The Best Easy Fall Soup

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This velvety, deeply savory soup is made with roasted butternut squash, brown butter, and crispy sage. It’s naturally creamy without cream, easy to make, and perfect for cozy fall nights.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed (skin on)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (Diamond Crystal; reduce to ¾ teaspoon if using fine table salt)
  • ½ teaspoon freshly ground black pepper
  • 3 cups low-sodium vegetable broth (or chicken broth)
  • ½ cup full-fat coconut milk (optional, for richness)
  • 1 tablespoon maple syrup (optional, if squash isn’t sweet)
  • 3 tablespoons unsalted butter (European-style preferred)
  • 8–10 fresh sage leaves
  • Flaky sea salt (such as Maldon) for finishing

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut off both ends of the butternut squash, then slice in half where the narrow neck meets the bulbous bottom. Peel both pieces with a vegetable peeler. Scoop out seeds and stringy bits from the bottom half. Cut squash into 1-inch cubes.
  3. Toss squash cubes, chopped onion, and smashed garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer. Roast for 30-35 minutes, flipping halfway, until squash is fork-tender and edges are browned and caramelized.
  4. Let roasted vegetables cool for a couple minutes. Squeeze the roasted garlic out of their skins into a large soup pot. Discard skins.
  5. Transfer roasted squash and onion to the pot. Add vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Let bubble gently for 10 minutes.
  6. Remove pot from heat. Use an immersion blender to puree until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, and hold a towel over the lid while blending.)
  7. Stir in coconut milk (if using) and maple syrup (if using). Taste and adjust salt and pepper. Keep warm over low heat.
  8. In a small skillet over medium heat, melt butter. Swirl occasionally. Butter will foam, then foam will subside and brown specks will form at the bottom (about 3-4 minutes). When it smells nutty and toasty, immediately add sage leaves. They will sizzle and crisp in about 30 seconds. Remove from heat.
  9. Ladle soup into bowls. Drizzle with brown butter and sage. Finish with a pinch of flaky sea salt. Serve immediately.

Notes

For a dairy-free/vegan version, use vegan butter (e.g., Miyoko’s or Earth Balance) and ensure broth is vegetable-based. The soup freezes well for up to 3 months. Brown butter can be stored in the fridge for up to a week and reheated gently. For a thicker soup, use 2 cups of broth; for thinner, add more broth or water. Roasted squash seeds can be saved, tossed with oil and salt, and roasted at 350°F for 10-12 minutes for a crunchy topping.

Nutrition

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

Find it online: https://twinkletaste.com/cozy-roasted-butternut-squash-soup-with-brown-butter-sage-the-best-easy-fall-soup/