Oh, friends, there’s just something inherently magical about a bowl of warm, comforting butternut squash soup that wraps around you like a cozy blanket on a crisp autumn day. Its velvety texture and subtly sweet, earthy flavor always bring a smile to my face. This is the kind of dish that makes your kitchen smell absolutely divine and promises a taste of pure, heartwarming bliss in every spoonful.
I remember chilly afternoons in Grandma’s kitchen, the scent of roasting squash mingling with sage, filling every corner. She always had a special touch, coaxing out the best in simple ingredients. This creamy butternut squash soup with brown butter and sage reminds me so much of those cherished moments, a testament to how the simplest recipes often hold the sweetest memories.
This recipe is not only wonderfully easy to follow, making it perfect for both seasoned bakers and kitchen newcomers, but it’s also a truly family-friendly favorite that brings everyone to the table. My top tip for unlocking the deepest flavors? Don’t rush the roasting process; that golden caramelization is key!
What You Need to Make This Recipe
Crafting this delightful soup truly starts with the star of the show: the beautiful butternut squash, perfectly complemented by fragrant fresh sage and the nutty depth of brown butter. It’s a symphony of simple, wholesome ingredients that, when combined, create an extraordinary creamy butternut squash soup that tastes like a hug in a bowl. You’ll find the full list of ingredients and precise measurements ready for you in the recipe card below.
How to Make Butternut squash soup
Whipping up this incredible butternut squash soup is a joyous journey! We begin by roasting our beautiful squash until it’s tender and sweet, coaxing out all its natural goodness. Then, we’ll gently sauté aromatics, combine everything to simmer in a rich broth, and finally, blend it into that silky-smooth perfection we all adore. It’s a wonderfully approachable process, I promise.
Creamy Roasted Butternut Squash Soup with Sage
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Peel, deseed, and cut the butternut squash into 1-inch cubes. Chop the yellow onion, mince the garlic, and chop the fresh sage.
- On a large baking sheet, toss the cubed butternut squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer. Roast for 25-30 minutes, or until fork-tender and slightly caramelized.
- While the squash roasts, melt 2 tbsp unsalted butter in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and chopped fresh sage (or dried sage) and cook for another minute until fragrant.
- Add the roasted butternut squash to the pot with the sautéed aromatics. Pour in the 4 cups of vegetable broth, then stir in the 1/4 tsp ground nutmeg and pinch of cayenne pepper (if using). Bring the mixture to a simmer.
- Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
- Remove from heat. Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot, blending until completely smooth and creamy.
- Return the blended soup to the pot (if using a standing blender). Stir in the 1/2 cup heavy cream. Heat gently over low heat, do not boil. Taste and adjust seasoning with additional salt and black pepper as needed.
- Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds, a swirl of cream, or crispy fried sage leaves, if desired. Serve warm.
Notes
Pro Tips for Making This Butternut squash soup
Making the perfect creamy butternut squash soup is a delightful dance of simple steps and a few little tricks I’ve picked up over the years. I want yours to turn out wonderfully!
First, when roasting your butternut squash, ensure your pieces are relatively uniform in size. This guarantees even cooking, leading to a consistent, caramelized sweetness that is the foundation of a truly flavorful butternut squash soup. Don’t overcrowd your baking sheet; giving the squash space allows it to roast rather than steam.
Next, achieving that perfect silky texture is all about the blend. I always recommend using a high-speed blender for the smoothest result. If you don’t have one, a good immersion blender works beautifully too. Just be sure to blend in batches if needed and take your time to get it wonderfully creamy.
My Secret Trick: For an extra layer of flavor and luxuriousness in my butternut squash soup, I always stir in a little extra heavy cream right before serving, even beyond what the recipe calls for, and then finish with a tiny drizzle of good olive oil. It brightens the flavor and adds a beautiful sheen!
Finally, don’t be shy about tasting and adjusting seasonings! A pinch more salt, a grind of pepper, or an extra dash of nutmeg can truly elevate the flavors of your butternut squash soup, making it sing.
Fun Variations for Butternut squash soup
I adore how versatile a classic like butternut squash soup can be! It’s like a blank canvas just waiting for your creative touch. Here are a few ways my friends and I love to play with this recipe:
A Touch of Spice
My sister always asks me to add a little warmth to her bowl. For a gentle kick, consider adding a pinch of red pepper flakes or a tiny bit of fresh ginger along with the garlic and onion. It provides a lovely contrasting note to the sweetness of the butternut squash soup.
Herb Garden Twist
While sage is traditional, imagine swapping it out or adding a sprig of fresh thyme or rosemary while the soup simmers. The fragrant herbs infuse the creamy butternut squash soup with a different, equally enchanting aroma and flavor profile.
Sweet & Savory Swirl
A friend of mine loves when I top her bowl with a swirl of maple syrup and a sprinkle of toasted pecans. The combination of sweet, savory, and nutty textures makes the creamy butternut squash soup an even more decadent experience. You could also try a balsamic glaze for a tangy contrast.
What to Serve With Butternut squash soup
A warm bowl of creamy butternut squash soup is often a star on its own, but it truly shines when paired with a few thoughtful accompaniments. I always think about what adds a comforting balance or a delightful contrast.
One of my favorite pairings is a simple, rustic crusty bread. Dipping a piece into the warm butternut squash soup is pure bliss! A good sourdough or a crusty baguette works wonders.
For a more substantial meal, I love serving it alongside a crisp, green salad with a light vinaigrette. The fresh, tangy notes of the salad provide a lovely counterpoint to the rich, creamy butternut squash soup. My mom always pairs it with a classic grilled cheese sandwich; it’s such a cozy and satisfying combination! Sometimes, I even sprinkle some homemade croutons right on top for an extra textural crunch.
How to Store Butternut squash soup
One of the beautiful things about this creamy butternut squash soup is how well it stores, meaning you can enjoy its comforting warmth for days to come!
Chilling for Later
Once your butternut squash soup has cooled completely, transfer it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. This makes it a perfect make-ahead meal for busy weeknights.
Freezing for a Rainy Day
For longer storage, this creamy butternut squash soup freezes wonderfully. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and then gently reheat on the stovetop.
My personal tip for reheating is to do it slowly over low heat, stirring occasionally. If the soup seems a little thick, you can always add a splash of vegetable broth or even a touch more cream to bring it back to that perfect consistency. A light dusting of fresh sage after reheating brings it back to life!
Nutritional Benefits
This delightful creamy butternut squash soup isn’t just a treat for the taste buds; it also packs a gentle nutritional punch! Butternut squash itself is a fantastic source of vitamins A and C, along with beneficial fiber, making this a satisfying and nourishing dish. It’s a wonderful example of how embracing simple, wholesome ingredients can create a truly comforting butternut squash soup that’s both indulgent and beneficial.
FAQs
Faq 1
Can I use pre-cut butternut squash?
Absolutely! Using pre-cut butternut squash is a wonderful time-saver, perfect for busy days. Just ensure the pieces are roughly uniform in size for even roasting, which is key for this creamy butternut squash soup.
Faq 2
How can I make this soup vegan?
To make this creamy butternut squash soup vegan, simply swap the butter for olive oil or a plant-based butter, and use a plant-based cream (like coconut milk or cashew cream) instead of heavy cream.
Faq 3
Can I make this soup ahead of time?
Yes, this butternut squash soup is fantastic for making ahead! Prepare it entirely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop.
Faq 4
What if my soup is too thick or too thin?
If your butternut squash soup is too thick, thin it with a little extra vegetable broth or water until it reaches your desired consistency. If it’s too thin, you can simmer it gently for a bit longer to reduce.
Conclusion
There you have it, my dear friends – a recipe for creamy butternut squash soup with brown butter and sage that I truly hope brings as much joy to your kitchen as it does to mine. It’s more than just a recipe; it’s an invitation to slow down, savor the process, and create something truly heartwarming. Remember, every delicious, home-baked dessert (or in this case, a savory comfort) is a chance to sprinkle a little love and create beautiful memories. So go on, embrace the magic of homemade, and let this comforting butternut squash soup fill your home and your heart. Happy cooking!