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Creamy Butternut Squash Soup with Sage Brown Butter – Easy Fall Recipe

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This creamy butternut squash soup with sage brown butter is the perfect fall comfort food. It’s rich, velvety, and topped with nutty, herbaceous brown butter that takes it from good to unforgettable.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (3-4)
  • Vegetable broth (4 cups)
  • Coconut milk, full-fat (1/2 cup)
  • Unsalted butter (4 tablespoons)
  • Fresh sage leaves (10-12 leaves)
  • Salt and black pepper (to taste)
  • Optional garnish: Toasted pepitas, a drizzle of maple syrup, or a sprinkle of red pepper flakes

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes. You should have about 4 cups.
  2. Sauté the aromatics: In your large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until translucent and soft. Add the minced garlic and cook for another minute until fragrant.
  3. Cook the squash: Add the cubed butternut squash to the pot along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir everything together and let it cook for 2-3 minutes.
  4. Add the broth: Pour in the 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the squash is fork-tender.
  5. Blend the soup: Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  6. Add the coconut milk: Stir in the 1/2 cup of full-fat coconut milk. Taste and adjust seasoning with more salt and pepper if needed. Keep the soup warm over low heat while you make the brown butter.
  7. Make the sage brown butter: In a small skillet, melt the 4 tablespoons of unsalted butter over medium heat. Swirl the pan occasionally. After 2-3 minutes, the butter will start to foam. When the foam subsides and the butter turns a golden-amber color with small brown specks at the bottom, immediately add the fresh sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the pan from the heat.
  8. Serve: Ladle the soup into bowls. Drizzle a spoonful of the sage brown butter over each serving. Garnish with the crispy sage leaves, a sprinkle of flaky salt, and optional toasted pepitas or a drizzle of maple syrup.

Notes

Don’t rush the browning of the butter. Medium heat and patience are key. Season in layers for best flavor. The soup tastes even better the next day. For a vegan version, use coconut oil instead of butter. For a spicy twist, add red pepper flakes or jalapeño when sautéing onions.

Nutrition

Keywords: butternut squash soup, sage brown butter, fall soup, creamy soup, easy soup recipe, vegetarian soup, gluten-free soup

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