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Creamy Roasted Butternut Squash Soup Recipe Easy Brown Butter Sage Cream

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A velvety, silky roasted butternut squash soup topped with a nutty brown butter sage cream drizzle, offering a comforting yet elegant flavor and texture.

Ingredients

Scale
  • 2 pounds (900g) butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 garlic cloves, minced
  • 4 cups (1 liter) vegetable broth
  • 1/2 cup (120 ml) heavy cream (can substitute with coconut cream or cashew cream for dairy-free)
  • 4 tablespoons (60g) unsalted butter
  • About 10 fresh sage leaves
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Toss the peeled and cubed butternut squash with olive oil, a pinch of salt, and pepper. Spread it out evenly on the baking sheet.
  3. Roast the squash for 25-30 minutes, stirring or flipping halfway through to promote even browning. The squash should be tender and lightly caramelized.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and soft.
  5. Add the minced garlic and cook for another minute, stirring to avoid burning.
  6. Transfer the roasted squash to the pot with onions and garlic. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
  7. Remove the pot from heat and carefully blend the soup until silky smooth using an immersion blender or countertop blender (blend in batches if needed). Return soup to low heat.
  8. Stir in the heavy cream and a pinch of nutmeg. Adjust salt and pepper to taste. Keep warm on the lowest heat setting.
  9. To make the brown butter sage cream, melt the butter in a small skillet over medium heat. Watch closely as it foams and turns golden brown with a nutty aroma (3-4 minutes).
  10. Remove from heat and immediately add fresh sage leaves, swirling the pan to coat and crisp them slightly. Let infuse for a minute.
  11. Ladle the soup into bowls and drizzle generously with the brown butter sage cream. Garnish with the sage leaves.

Notes

Watch the butter closely when browning to avoid burning and bitterness. Blend hot soup carefully to prevent splashes. Stir in cream off heat to avoid curdling. Roasting the squash instead of boiling concentrates flavor and improves texture. Fresh sage is preferred over dried for best flavor.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, brown butter sage cream, easy soup recipe, fall soup, vegetarian soup, dairy-free option

Find it online: https://islatable.com/creamy-roasted-butternut-squash-soup-recipe-easy-brown-butter-sage-cream/