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Quick Roasted Butternut Squash Soup with Easy Sage Brown Butter

roasted butternut squash soup - featured image
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A quick and easy roasted butternut squash soup with sage brown butter that comes together in about 45 minutes. No peeling required, and the deep caramelized flavor from roasting makes it taste like you spent hours on it.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ to 3 pounds)
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 cups low-sodium vegetable broth
  • ½ cup water or more broth
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Pinch of salt (for brown butter)
  • Additional crispy sage leaves (for garnish, optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Heavy cream or coconut milk (for garnish, optional)

Instructions

  1. Preheat oven to 425°F (220°C). Carefully cut butternut squash in half lengthwise. Scoop out seeds and stringy bits.
  2. Place squash halves cut-side up on a lined baking sheet. Drizzle each half with about ½ tablespoon olive oil and rub over cut surface. Sprinkle with salt and pepper. Flip squash cut-side down. Roast for 35-40 minutes until fork-tender.
  3. While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add smashed garlic and cook 1 minute more until fragrant.
  4. In a small skillet, melt butter over medium heat. Add sage leaves and swirl pan. Cook until butter foams, then subsides, and golden brown specks form (2-3 minutes). Remove from heat, transfer crispy sage leaves to a plate, and pour brown butter into a small bowl.
  5. When squash is done, let cool 5 minutes. Scoop flesh from skin and add to pot with onions and garlic. Add vegetable broth and water. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer 5 minutes.
  6. Remove pot from heat. Use an immersion blender to puree soup until smooth. Stir in half of the sage brown butter. Taste and adjust salt and pepper. Add more broth or water if needed for desired consistency.
  7. Ladle soup into bowls. Drizzle remaining brown butter on top. Garnish with crispy sage leaves, toasted pumpkin seeds, and a swirl of cream if desired. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and gives deep flavor. For easier cutting, microwave the whole squash for 2-3 minutes. Brown butter goes from perfect to burnt in about 30 seconds, so watch carefully. Season in layers: salt the squash before roasting, the onions while cooking, and adjust at the end. The soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, roasted squash soup, sage brown butter, quick soup, weeknight dinner, fall soup, winter soup, easy soup, vegetarian soup, gluten-free soup

Find it online: https://goldensimmer.com/quick-roasted-butternut-squash-soup-with-easy-sage-brown-butter/