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Creamy Roasted Butternut Squash Soup with Crispy Sage

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A comforting and creamy roasted butternut squash soup topped with crispy sage brown butter, perfect for cozy fall and winter meals. This easy recipe combines roasted squash sweetness with a nutty, aromatic sage drizzle for a satisfying bowl.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 large garlic cloves, minced
  • 4 cups vegetable broth (low sodium preferred)
  • 1/2 cup heavy cream or coconut cream
  • 4 tablespoons unsalted butter
  • About 10 fresh sage leaves
  • 1/4 teaspoon ground nutmeg
  • Salt to taste (start with 1 teaspoon)
  • Black pepper to taste
  • Optional garnish: toasted pumpkin seeds or a swirl of crème fraîche

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Scatter the roughly chopped onion around the squash, tossing lightly to coat with oil and seasoning.
  4. Roast the vegetables for 30-35 minutes, stirring halfway through, until edges are golden and squash is tender.
  5. While roasting, mince the garlic and set aside. Gather fresh sage leaves for frying.
  6. Transfer the roasted squash and onions to a large pot. Add minced garlic and sauté over medium heat for 1-2 minutes until fragrant.
  7. Add vegetable broth and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
  8. Remove from heat and puree the soup using an immersion blender until smooth and creamy. If using a regular blender, blend in batches and vent the lid carefully.
  9. Stir in heavy cream and nutmeg, then season with salt and pepper to taste. Warm through on low heat without boiling.
  10. In a small skillet over medium heat, melt butter until it foams and turns golden brown (3-4 minutes). Add sage leaves and fry until crisp and fragrant (about 1 minute). Remove from heat.
  11. Ladle soup into bowls and drizzle generously with the crispy sage brown butter and fried leaves. Top with toasted pumpkin seeds or crème fraîche if desired.

Notes

Do not overcrowd the baking sheet to ensure proper roasting. Watch the butter carefully when browning to avoid burning. Use an immersion blender for easier and safer blending of hot soup. Adjust seasoning with salt, pepper, and nutmeg to taste. For a dairy-free version, substitute heavy cream with coconut cream and butter with coconut oil or vegan margarine. Adding a squeeze of fresh lemon juice before serving can brighten the flavors.

Nutrition

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

Find it online: https://twinkletaste.com/creamy-roasted-butternut-squash-soup-recipe-easy-perfect-fall-soup-with-crispy-sage/