Description
A comforting, velvety roasted butternut squash soup made with sage brown butter. This easy one-pot recipe is vegan and gluten-free friendly, perfect for busy weeknights or dinner parties.
Ingredients
Scale
- 1 large butternut squash (about 3 lbs / 1.4 kg), peeled and cubed into 1-inch pieces
- 2 tablespoons extra virgin olive oil (plus more for sautéing)
- Sea salt and freshly cracked black pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth (low-sodium)
- 3 tablespoons unsalted butter
- 12–15 fresh sage leaves
- 2–3 tablespoons heavy cream or coconut cream (optional)
- 1 teaspoon maple syrup
- ¼ teaspoon white pepper (optional)
- 2 tablespoons roasted pumpkin seeds (for garnish)
- Crushed red pepper flakes (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While squash roasts, heat olive oil in a large Dutch oven over medium heat. Sauté diced onion for 3-4 minutes until soft, then add garlic and cook for 1 minute until fragrant.
- Add roasted squash to the pot with the onions. Pour in broth and bring to a gentle simmer. Cook for 10 minutes to let flavors meld.
- Use an immersion blender to puree the soup directly in the pot until completely smooth. Adjust consistency with more broth if needed.
- In a small saucepan, melt butter over medium heat. Watch closely until it turns golden amber and smells nutty (about 3-4 minutes). Immediately add sage leaves and fry for 10-15 seconds until crispy. Remove from heat.
- Stir heavy cream (or coconut cream) and maple syrup into the hot soup. Season with salt, pepper, and white pepper to taste.
- Ladle soup into bowls. Drizzle generously with sage brown butter and crispy leaves. Top with pumpkin seeds and red pepper flakes. Serve immediately.
Notes
Roasting the squash concentrates flavor compared to boiling. Brown butter burns easily, so stay by the pan and remove from heat immediately once nutty aroma appears. Soup thickens as it cools; add broth when reheating. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, sage brown butter, fall recipes, vegan soup, gluten-free soup, roasted squash, one pot meal, weeknight dinner