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Butternut Squash Soup Recipe Easy Homemade with Sage and Brown Butter

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A comforting and easy-to-make butternut squash soup enhanced with nutty brown butter and fragrant fresh sage, perfect for cozy autumn evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves, whole
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth (low sodium recommended)
  • 1/2 cup heavy cream or coconut milk (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Peel the butternut squash with a vegetable peeler, cut off the ends, slice it in half lengthwise, scoop out the seeds, and chop into 1-inch cubes (about 10-15 minutes).
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook until translucent and soft, about 5-7 minutes, stirring often.
  3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Add cubed squash to the pot, stir to coat with onion and garlic mixture, then pour in 4 cups broth. Bring to a boil, reduce heat, and simmer until squash is tender, about 20 minutes.
  5. While soup simmers, melt butter in a small skillet over medium heat. Brown the butter until golden and nutty smelling, then add sage leaves and sauté for about 1 minute until crisp and fragrant. Remove from heat and set aside.
  6. Remove soup from heat and purée with an immersion blender until silky smooth. Alternatively, blend in batches in a countertop blender, then return to pot.
  7. Stir in heavy cream or coconut milk if using. Season with salt and freshly ground black pepper to taste. Warm gently over low heat if needed.
  8. Ladle soup into bowls and drizzle with warm brown butter and crispy sage leaves before serving.

Notes

Use fresh sage for best flavor; dried sage can be substituted but is less aromatic. Brown the butter slowly to avoid burning and to develop a nutty flavor. If soup is too thick, add more broth to adjust consistency. A squeeze of fresh lemon juice brightens the flavor. For dairy-free, substitute butter with plant-based alternatives and cream with coconut milk. Roasting the squash before cooking adds a smoky depth. Store leftovers in airtight container in fridge up to 4 days or freeze without cream and brown butter for up to 3 months.

Nutrition

Keywords: butternut squash soup, brown butter, sage, easy soup recipe, autumn soup, cozy soup, homemade soup, vegetarian soup, dairy-free option

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