Oven-roasted butternut squash and onion blended ultra-smooth, finished with nutty brown butter, crisp fried sage, and a swirl of cream.
The soup thickens as it cools; thin with a splash of broth or water when reheating. Brown butter can go from nutty to burnt quickly; pull it from the heat as soon as it turns amber and smells toasty.
For a richer texture, substitute half the broth with whole milk, but avoid boiling once milk is added. Store refrigerated in an airtight container for up to 4 days. Freeze without the cream or brown butter for up to 3 months, then add fresh cream when reheating.
Ingredients
Scale
Measurement units
- 2 ½ lb butternut squash (Pre-cut cubed squash works well and saves time.)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tbsp extra-virgin olive oil (Divided: 2 tbsp for roasting, plus more if needed.)
- 1 ½ tsp kosher salt (1 tsp plus ½ tsp, divided)
- ¼ tsp black pepper
- 4 cups low-sodium vegetable broth (Chicken broth works as a substitute.)
- 3 tbsp unsalted butter (For the brown butter finish.)
- 10 leaves fresh sage leaves
- ¼ cup heavy cream (Plus extra for swirling, if desired.)
- ⅛ tsp ground nutmeg (Optional warm spice that complements squash.)
Ingredients
Scale
Measurement units
- 2 ½ lb butternut squash (Pre-cut cubed squash works well and saves time.)
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 tbsp extra-virgin olive oil (Divided: 2 tbsp for roasting, plus more if needed.)
- 1 ½ tsp kosher salt (1 tsp plus ½ tsp, divided)
- ¼ tsp black pepper
- 4 cups low-sodium vegetable broth (Chicken broth works as a substitute.)
- 3 tbsp unsalted butter (For the brown butter finish.)
- 10 leaves fresh sage leaves
- ¼ cup heavy cream (Plus extra for swirling, if desired.)
- ⅛ tsp ground nutmeg (Optional warm spice that complements squash.)
Instructions
Preheat and roast the vegetables
Preheat the oven to 425°F and line a rimmed baking sheet with parchment or foil.
Toss butternut squash (2 ½ lb) cubes, yellow onion wedges, and garlic cloves with 2 tbsp olive oil, kosher salt (1 tsp), and black pepper (¼ tsp).
Spread the vegetables in a single layer on the baking sheet.
Equipment: Rimmed baking sheet, Large heavy-bottomed pot or Dutch oven
Roast the squash
Roast the vegetables until the squash is fork-tender and browned at the edges, stirring once halfway through.
Simmer the soup base
Transfer the roasted squash, onion, and garlic to a large heavy-bottomed pot.
Pour in low-sodium vegetable broth (4 cup) and bring to a gentle simmer over medium heat.
Simmer for 10 minutes so the flavors meld, then remove from heat.
Equipment: Large heavy-bottomed pot or Dutch oven
Blend the soup smooth
Blend the soup with an immersion blender until completely smooth, about 1–2 minutes.
Stir in heavy cream (¼ cup) and ground nutmeg (⅛ tsp) if using, then season with the remaining kosher salt (½ tsp) to taste.
Keep the soup warm over low heat while you prepare the brown butter.
Equipment: Immersion blender, Large heavy-bottomed pot or Dutch oven
Brown the butter and crisp the sage
Melt unsalted butter (3 tbsp) in a small skillet over medium heat and swirl until it foams and turns amber, about 3–4 minutes.
Add fresh sage leaves to the browned butter and fry for about 30 seconds until crisp.
Transfer the sage to a paper towel to drain, reserving the brown butter in the skillet.
Equipment: Small skillet
Finish and serve
Ladle the soup into four warm bowls and drizzle each with a spoonful of the brown butter.
Top each bowl with crisp sage leaves and a swirl of the reserved cream if desired.
Equipment: Ladle
Tomorrow's Meal
Butternut Squash Soup Bread Pudding
Silky roasted squash soup transforms into a savory custard-based bread pudding with crispy sage and brown butter top
You'll need to pick up:
Day-old bread (cubed)EggsHeavy cream or milkGruyère or Parmesan cheeseFresh sage leavesBrown butter (or clarified butter)
Quick overview:
- 1.Cube day-old bread into 1-inch pieces, spread on baking sheet and lightly toast at 350°F for 5 minutes
- 2.Whisk together 3 eggs, 1 cup heavy cream, 1/2 cup whole milk, salt and pepper until smooth
- 3.Pour room-temperature leftover soup into custard mixture, whisk until fully combined
- 4.Layer toasted bread cubes in buttered baking dish, pour soup custard over until bread is submerged
- 5.Let sit 20 minutes for bread to absorb custard
- 6.Top with grated Gruyère and crispy sage leaves fried in brown butter
- 7.Bake at 375°F for 35-40 minutes until set but still creamy in center, golden on top
- 8.Rest 10 minutes before serving
Before you cook
Cook notes
- • The soup thickens as it cools; thin with a splash of broth or water when reheating.
- • Store refrigerated in an airtight container for up to 4 days. Freeze without the cream or brown butter for up to 3 months, then add fresh cream when reheating.
- • For a richer texture, substitute half the broth with whole milk, but avoid boiling once milk is added.
- • Brown butter can go from nutty to burnt quickly; pull it from the heat as soon as it turns amber and smells toasty.
- • Sage leaves should be fried in butter until crisp and translucent, about 30 seconds per batch; drain them on a paper towel so they stay crunchy.
- • A mild dish that suits a 10-year-old: omit the nutmeg or reduce it, and serve the cream and sage as optional toppings at the table.
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