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Creamy Roasted Butternut Squash Soup

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A cozy and flavorful fall soup featuring roasted butternut squash pureed to silky smoothness and finished with crispy sage brown butter for a nutty, aromatic touch.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced fine
  • 3 garlic cloves, minced
  • 4 cups (32 fl oz) vegetable or chicken broth
  • 1/2 cup (4 fl oz) heavy cream
  • 4 tablespoons (1/4 cup) unsalted butter
  • About 12 fresh sage leaves, whole
  • Salt and freshly ground black pepper, to taste
  • A pinch of ground nutmeg (optional)

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 cut the butternut squash into roughly 1-inch cubes. Toss the cubes with 2 tablespoons olive oil, a pinch of salt, and pepper. Spread them evenly on the baking sheet.
  3. Roast the squash for 25-30 minutes, stirring halfway through, until tender and golden brown on the edges.
  4. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onion for about 5 minutes until translucent and soft. Add the minced garlic and cook for another minute, stirring to prevent burning.
  5. Add the roasted butternut squash to the pot, then pour in 4 cups of broth. Bring to a simmer and cook gently for 10 minutes to marry the flavors.
  6. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully and return the soup to the pot.
  7. Stir in 1/2 cup heavy cream, a pinch of nutmeg, and adjust salt and pepper to taste. Keep warm on low heat.
  8. In a small skillet, melt 4 tablespoons unsalted butter over medium heat. Once it foams, add the fresh sage leaves and cook until the butter turns golden brown and the sage leaves are crisp, about 2-3 minutes. Watch closely to avoid burning.
  9. Ladle the soup into bowls and drizzle the crispy sage brown butter and leaves on top before serving.

Notes

Roasting the squash brings out natural sweetness and deep flavor. Watch the brown butter carefully to avoid burning. For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil. If soup is too thick, add more broth to loosen. Avoid over-salting early; season at the end.

Nutrition

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

Find it online: https://merrymorsel.com/creamy-roasted-butternut-squash-soup-recipe-easy-perfect-fall-soup/