Roasted Butternut Squash Soup With Sage Butter
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), halved lengthwise and seeds removed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground nutmeg
- 4 tablespoons unsalted butter
- 12–15 fresh sage leaves
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup heavy cream for extra richness
Instructions
- Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 40 to 50 minutes, or until the flesh is very tender when pierced with a fork. Let it cool slightly before scooping the flesh out of the skin.
- While the squash is roasting, heat a large pot or Dutch oven over medium heat with a tablespoon of olive oil. Add the diced onion and cook for 5-7 minutes until translucent and soft. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the roasted squash flesh, broth, and nutmeg to the pot. Bring the mixture to a gentle simmer. Use an immersion blender to puree the soup directly in the pot until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup to a standard blender in batches. If using heavy cream, stir it in now and season with extra salt and pepper to taste.
- In a small skillet or saucepan, melt the butter over medium heat. Once it starts to foam, add the fresh sage leaves. Cook for 2-3 minutes, stirring occasionally, until the butter turns a light golden brown and smells nutty. The sage leaves should become dark green and crispy. Remove from heat immediately to prevent burning.
- Ladle the hot soup into bowls. Drizzle a spoonful of the browned butter over each portion and top with a few of the crispy sage leaves. Serve immediately while the butter is still fragrant.