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Best Roasted Butternut Squash Soup with Sage Brown Butter

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This roasted butternut squash soup with sage brown butter is a happy accident turned into a fall favorite. The roasting concentrates the squash’s sweetness, creating a deep, nutty flavor, while the sage brown butter adds a rich, herbaceous finish.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion (about 8 ounces / 225 g), roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 4 cups (960 ml) vegetable broth
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 tablespoons (56 g) unsalted butter
  • 8–10 fresh sage leaves, plus a few small ones for garnish
  • Flaky sea salt, for finishing

Instructions

  1. Preheat the oven to 400°F (200°C). Place a large baking sheet in the oven while it preheats.
  2. Peel the butternut squash, cut off the top and bottom, slice in half where the narrow neck meets the bulb, cut each piece in half lengthwise, scoop out seeds, and cube into 1-inch pieces (about 6 cups).
  3. Carefully remove the hot baking sheet from the oven. Toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until squash is tender and edges are golden brown.
  4. Transfer the roasted vegetables to a large pot or Dutch oven. Add vegetable broth and nutmeg. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
  5. Remove from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, let cool for 5 minutes, then blend in batches (fill blender only halfway).
  6. While the soup simmers, melt butter in a small skillet over medium heat. Swirl occasionally. After about 3 minutes, when butter foams and turns golden, add sage leaves. Cook for 1-2 minutes, swirling constantly, until butter turns deep amber and sage leaves crisp. Remove from heat immediately.
  7. Ladle hot soup into bowls. Drizzle sage brown butter over each serving. Garnish with a crispy sage leaf and a pinch of flaky sea salt. Serve immediately.

Notes

Don’t overcrowd the baking sheet; spread vegetables in a single layer for best caramelization. Watch the brown butter carefully—it can go from perfect to burnt in seconds. Season in layers: add salt at roasting and adjust after blending. Soup tastes even better the next day. For a dairy-free version, use vegan butter or olive oil. To make soup creamier without dairy, blend in full-fat coconut milk, a boiled potato, or soaked cashews.

Nutrition

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

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