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Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Sage and Brown Butter

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A cozy, creamy soup featuring roasted butternut squash, fragrant sage, and nutty brown butter. Quick and simple to make, perfect for busy evenings or chilly days.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves, whole
  • 1 medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • ½ cup heavy cream or coconut cream (120 ml), optional
  • Pinch of freshly ground nutmeg
  • Optional: splash of apple cider vinegar or 1 teaspoon maple syrup

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss peeled and cubed butternut squash with olive oil, salt, and pepper. Spread evenly on the sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
  2. While squash roasts, melt unsalted butter in a large heavy-bottomed pot over medium heat. Stir constantly until butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Add sage leaves and crisp for 1 minute. Remove sage with a slotted spoon and set aside.
  3. Add diced onion to the pot and sauté for 5-7 minutes until translucent. Stir in minced garlic and cook for 30 seconds without burning.
  4. Add roasted squash to the pot. Pour in vegetable broth and bring to a gentle simmer. Cook uncovered for 10 minutes to blend flavors. Add more broth or water if soup is too thick.
  5. Blend soup with an immersion blender until smooth and creamy. Alternatively, blend in batches using a countertop blender.
  6. Stir in heavy cream or coconut cream and heat through for 2 minutes. Season with salt, pepper, and freshly grated nutmeg. Add apple cider vinegar or maple syrup if desired to brighten flavors.
  7. Serve hot, garnished with crispy sage leaves and a drizzle of brown butter if desired.

Notes

To save time, roast the squash a day ahead and refrigerate to deepen flavor. Watch butter carefully when browning to avoid burning. For vegan version, substitute butter with coconut oil or vegan butter and use coconut cream instead of heavy cream. Adjust seasoning with apple cider vinegar or maple syrup if needed. For chunkier texture, reserve some roasted squash cubes and stir in after blending.

Nutrition

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

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