Brown Butter Sage Butternut Squash (Printable Version)

Silky soup with roasted squash, brown butter, and sage. Nourishing vegetarian comfort food with warm autumn notes.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Dairy & Fats

05 - 4 tablespoons unsalted butter

→ Herbs & Spices

06 - 8 fresh sage leaves
07 - 1/2 teaspoon ground nutmeg
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Liquids

10 - 4 cups vegetable broth (gluten-free if needed)
11 - 1/2 cup heavy cream (optional)

→ Garnish

12 - Additional browned butter
13 - Fresh sage leaves

# Steps to Follow:

01 - Set oven to 400°F. Line a baking sheet for roasting.
02 - Toss butternut squash and carrot with 1 tablespoon melted butter, salt, and pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes until tender and caramelized.
03 - In a large pot over medium heat, melt remaining 3 tablespoons butter. Add sage leaves and cook, stirring, until butter becomes golden and aromatic, about 3 to 4 minutes. Remove sage leaves using a slotted spoon; reserve for garnish.
04 - Add diced onion and minced garlic to the brown butter. Sauté until onion turns translucent, about 4 minutes.
05 - Add roasted squash and carrot to the pot. Stir in nutmeg, then pour in vegetable broth. Bring mixture to a boil, reduce heat, and simmer for 15 minutes.
06 - Remove pot from heat. Use an immersion blender or countertop blender in batches to blend until perfectly smooth.
07 - Stir in heavy cream, if using. Taste and adjust salt and pepper as needed.
08 - Ladle hot soup into bowls. Drizzle with additional browned butter and top with crispy sage leaves.

# Additional Tips::

01 -
  • Uses basic pantry and fridge staples you probably already have
  • Delivers an impressive depth of flavor using minimal ingredients
  • Comes together easily with just a bit of roasting and blending
  • Perfectly creamy and velvety with or without the added cream
  • Vegetarian and gluten free for most dietary needs
02 -
  • High in vitamin A and dietary fiber for a nutritious meal
  • Naturally gluten free and adaptable for vegan diets
  • Can be made ahead and reheated for busy nights
03 -
  • Roast the squash until the edges are caramelized for the best flavor depth
  • Watch the butter closely while browning because it can go from golden to burnt quickly
  • Blend the soup very thoroughly for the smoothest silky texture
  • Always crisp extra sage sooner than you think because you will snack on some before serving
  • Taste for seasoning at every stage as both squash and broth can vary in saltiness

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