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Quick Butternut Squash Soup with Brown Butter and Sage

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A velvety butternut squash soup with nutty brown butter and crispy sage, ready in under 30 minutes. Perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 20 oz (560g) pre-cut butternut squash cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 4 tablespoons (56g) unsalted butter
  • 10–12 fresh sage leaves
  • Salt and black pepper to taste
  • Optional: heavy cream or coconut milk, red pepper flakes, toasted pumpkin seeds

Instructions

  1. Start the Soup Base: Place a large pot over medium heat. Add 1 tablespoon of the butter and let it melt. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until soft and translucent. Add the smashed garlic cloves and cook for another minute until fragrant.
  2. Simmer the Squash: Add the butternut squash cubes and broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the squash is very tender.
  3. Brown the Butter: While the squash simmers, place a small skillet over medium heat. Add the remaining 3 tablespoons of butter. Cook, swirling occasionally, until the butter foams, subsides, and turns a deep golden-brown with a nutty aroma (about 3-4 minutes). Immediately add the fresh sage leaves and cook for about 30 seconds until crisp. Remove from heat.
  4. Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, let the soup cool slightly, then blend in batches.
  5. Finish and Season: Pour the brown butter and sage mixture into the pot and stir well. Season generously with salt and black pepper to taste.
  6. Serve Immediately: Ladle the soup into bowls. Garnish with crispy sage leaves and a drizzle of remaining brown butter. Add optional garnishes if desired.

Notes

Don’t skip the brown butter—it’s the key to the soup’s depth of flavor. Watch the butter carefully as it can burn quickly. For a vegan version, use vegetable broth and vegan butter or coconut oil. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Make fresh brown butter and sage when reheating for best results.

Nutrition

Keywords: butternut squash soup, brown butter, sage, quick soup, easy soup, fall soup, comfort food

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