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Easy Butternut Squash Soup with Brown Butter & Sage

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A quick and easy butternut squash soup with rich brown butter and crispy sage leaves. This forgiving weeknight recipe requires minimal effort and delivers maximum flavor, perfect for cozy dinners or impressing guests.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), unpeeled, cut into rough 2-inch chunks
  • 4 tablespoons (60g) unsalted butter (preferably high-fat like Kerrygold)
  • 10–12 fresh sage leaves, plus more for garnish
  • 1 medium yellow onion, diced
  • 3 garlic cloves, smashed
  • 4 cups (950ml) low-sodium vegetable broth (or chicken broth)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the butternut squash, cut off the stem end, cut in half lengthwise, and scoop out the seeds.
  2. Cut the squash into rough 2-inch chunks, leaving the skin on. Toss with olive oil, salt, and pepper on a rimmed baking sheet. Spread in a single layer and roast for 30-35 minutes until tender and edges caramelize.
  3. While the squash roasts, make the brown butter: Cut butter into pieces and add to a small skillet over medium heat. Stir constantly until the butter melts, foams, and turns golden with brown specks at the bottom (about 5-7 minutes). Remove from heat immediately when you smell a nutty aroma.
  4. Add the sage leaves to the hot brown butter. They will sizzle and crisp in about 30 seconds. Transfer to a paper towel-lined plate using tongs.
  5. In a large pot, sauté the diced onion in 1 tablespoon of the brown butter over medium heat for 5 minutes until translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  6. Add the roasted squash to the pot, scraping any caramelized bits from the baking sheet. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
  7. Blend the soup until smooth using an immersion blender directly in the pot, or let cool slightly and blend in batches in a regular blender (fill only halfway and hold lid down with a towel).
  8. Stir in the remaining brown butter and maple syrup (if using). Taste and adjust salt and pepper.
  9. Ladle into bowls and top with crispy sage leaves. Optionally drizzle with olive oil or sprinkle with flaky sea salt. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and deepens flavor. Watch the brown butter carefully; it goes from perfect to burnt in about 15 seconds. For the smoothest texture, blend the soup while still warm. If the soup is too thick, add more broth or water; if too thin, simmer uncovered to reduce. Squash seeds can be rinsed, tossed with oil and salt, and roasted at 350°F (175°C) for 10-12 minutes for a crunchy topping.

Nutrition

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

Find it online: https://lenatable.com/easy-butternut-squash-soup-with-brown-butter-and-sage/