Brown Butter Sage Butternut Squash (Printable Version)

Creamy butternut squash blended with nutty brown butter, sage, and finished with decadent garnishes.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced

→ Dairy & Fats

05 - 6 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 4 cups vegetable broth

→ Herbs & Seasonings

08 - 12 fresh sage leaves
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/8 teaspoon ground nutmeg

→ Garnishes (optional)

12 - Crème fraîche or Greek yogurt
13 - Toasted pumpkin seeds
14 - Extra fried sage leaves

# Steps to Follow:

01 - Melt 4 tablespoons of unsalted butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Continue to cook, swirling occasionally, until the butter foams and develops a golden brown color with a nutty aroma, about 3 to 4 minutes. Add 12 sage leaves and fry until crisp, about 1 minute. Remove the sage leaves with a slotted spoon and set them aside for garnish.
02 - Add diced yellow onion, sliced carrots, and minced garlic to the brown butter. Sauté for 5 minutes until the vegetables are softened and fragrant.
03 - Add the cubed butternut squash, kosher salt, black pepper, and ground nutmeg. Stir thoroughly to coat the vegetables with the butter and seasonings.
04 - Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes, or until the squash and carrots are fully tender.
05 - Take the pot off the heat. Using an immersion blender, or working in batches with a countertop blender, purée until the soup is completely smooth and velvety.
06 - Stir in the remaining 2 tablespoons of unsalted butter and 1 cup of heavy cream. Taste and adjust seasoning as needed.
07 - Ladle hot soup into warmed bowls. Garnish with the reserved fried sage leaves, a swirl of crème fraîche or Greek yogurt, and toasted pumpkin seeds if desired.

# Important Notes:

01 - For a vegan preparation, substitute unsalted butter with vegan butter or olive oil, and replace heavy cream with coconut milk.
02 - Roasting the butternut squash before simmering will intensify sweetness and deepen the flavor.
03 - Pair the soup with rustic crusty bread or a simple green salad for a satisfying meal.
04 - A lightly oaked Chardonnay or a dry Riesling complements the soup beautifully.

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