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Creamy Butternut Squash Soup Recipe with Easy Sage Brown Butter Topping

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A cozy, creamy butternut squash soup topped with aromatic sage brown butter, perfect for fall evenings and seasonal gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter, divided
  • 10–12 fresh sage leaves, whole
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable stock (low sodium)
  • ½ cup heavy cream (optional; can substitute with coconut cream for dairy-free)
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional garnish: toasted pumpkin seeds or a dollop of Greek yogurt

Instructions

  1. Peel the butternut squash using a sturdy vegetable peeler. Cut off the ends, halve it lengthwise, and scoop out the seeds. Chop the flesh into 1-inch cubes (about 10 minutes).
  2. In a large pot, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and soft, stirring occasionally. Add the minced garlic and sauté for another 30 seconds until fragrant.
  3. Add the cubed squash to the pot. Stir to coat with butter and onions. Pour in 4 cups (960 ml) of vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the squash is fork-tender.
  4. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, carefully transfer soup in batches to blend, then return to pot. Add more stock or water if soup is too thick.
  5. Stir in ½ cup (120 ml) heavy cream, ground nutmeg, salt, and pepper to taste. Warm the soup gently over low heat for 5 minutes, stirring occasionally. Adjust seasoning as needed.
  6. In a small skillet, melt the remaining 2 tablespoons butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy—about 3-4 minutes. Remove from heat.
  7. Ladle soup into bowls and drizzle the sage brown butter on top. Garnish with toasted pumpkin seeds or a spoonful of Greek yogurt if desired. Serve immediately.

Notes

Use unsalted butter for better control of saltiness and to achieve a beautiful brown butter flavor. Brown the butter carefully over medium-low heat and watch closely to avoid burning. Make the sage brown butter topping just before serving to keep the leaves crispy. Adjust soup thickness by adding more stock or cream as desired. For vegan or dairy-free versions, substitute butter with coconut oil or vegan margarine and heavy cream with coconut cream or cashew cream.

Nutrition

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

Find it online: https://milacook.com/creamy-butternut-squash-soup-recipe-with-easy-sage-brown-butter-topping/