There’s something undeniably cozy about a warm bowl of soup, especially when it’s packed with the rich, comforting flavors of roasted butternut squash and the nutty, aromatic touch of sage brown butter. This Roasted Butternut Squash Soup with Sage Brown Butter is a perfect fall or winter treat that feels fancy enough for guests but simple enough for a weeknight dinner. The sweetness of the roasted squash combined with the earthy sage-infused butter creates a luscious, velvety soup that’s both satisfying and soothing. Whether you’re a seasoned home cook or just diving into soup-making, this recipe is a must-try that will have you coming back for more.

Why It’s My Go-To

This Roasted Butternut Squash Soup with Sage Brown Butter has become one of my all-time favorites because it balances depth of flavor with an easy, straightforward approach. The roasting step caramelizes the natural sugars in the squash, bringing out a subtle sweetness that forms the soup’s backbone. Adding a sprinkle of nutmeg enhances the warmth, while the sage brown butter drizzle on top takes each spoonful to the next level with a gorgeous, fragrant finish.

It’s also incredibly versatile—perfect as a starter for a holiday meal or paired with crusty bread for a cozy night in. If you love recipes that pack big flavor with minimal fuss, this soup checks all the boxes. Plus, it’s a great way to enjoy a nutrient-rich vegetable in a way that pleases both kids and adults alike.

Ingredient Notes

Butternut Squash: One large butternut squash is the star here. Choose one that feels heavy for its size with a firm, unblemished skin. Peeling and dicing it into uniform pieces ensures even roasting.
Olive Oil: Used for roasting the squash and sautéing the aromatics. Extra virgin olive oil adds a fruity note, but any good-quality olive oil works well.
Salt and Pepper: Essential for seasoning throughout the process to enhance all the flavors.
Onion: A medium yellow or white onion provides a subtle sweetness and base depth when sautéed.
Garlic: Two cloves add a mild pungency that complements the sweetness of the squash.
Vegetable Broth: Four cups of vegetable broth create the soup’s liquid base, keeping it light and flavorful. You can opt for low-sodium broth to control salt levels.
Ground Nutmeg: Just a teaspoon adds warmth and a hint of spice, perfectly rounding out the flavor profile.
Heavy Cream: Half a cup enriches the soup, creating a creamy texture without overpowering the squash’s natural sweetness. For a lighter version, consider coconut cream or cashew cream.
Unsalted Butter: Two tablespoons transform into the brown butter, which is infused with sage for that irresistible aroma and depth.
Fresh Sage Leaves: One tablespoon, chopped, is the secret to the brown butter’s herbal brightness. If fresh isn’t available, dried sage can be used, but fresh is best.

Gear Checklist

Baking Sheet: For roasting the diced butternut squash evenly.
Large Pot or Dutch Oven: To sauté aromatics and simmer the soup.
Immersion Blender or Regular Blender: To puree the soup until silky smooth.
Small Skillet: For making the sage brown butter garnish.
Knife and Cutting Board: For prepping the squash, onion, garlic, and sage.
Measuring Cups and Spoons: To ensure precise seasoning and cream addition.

Mastering Roasted Butternut Squash Soup with Sage Brown Butter: How-To

Step 1: Prepare and Roast the Butternut Squash

Preheat your oven to 425°F (220°C). Peel the butternut squash, remove the seeds, and dice it into roughly 1-inch cubes. Toss the squash pieces with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer to ensure they roast evenly. Pop them in the oven and roast for about 25-30 minutes, turning halfway through, until golden and tender with caramelized edges.

Step 2: Sauté Onion and Garlic

While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.

Step 3: Combine and Simmer

Once the squash is ready, add it to the pot with the onions and garlic. Pour in 4 cups of vegetable broth, stir in 1 teaspoon of ground nutmeg, and season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to let the flavors meld together.

Step 4: Puree the Soup

Using an immersion blender, puree the soup right in the pot until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy. Return the soup to the pot if needed.

Step 5: Add the Cream

Stir in 1/2 cup of heavy cream to enrich the soup’s texture. Heat gently on low, making sure not to boil, until warmed through.

Step 6: Make the Sage Brown Butter

In a small skillet over medium heat, melt 2 tablespoons of unsalted butter. Let it cook until it begins to foam and turns a golden brown color, releasing a nutty aroma—this should take 3-4 minutes. Add the chopped fresh sage leaves to the butter and sauté for about 30 seconds to infuse the flavor. Remove from heat immediately to prevent burning.

Step 7: Serve with a Drizzle

Ladle the hot soup into bowls and drizzle the sage brown butter over the top. The butter’s rich, herbal flavor creates a beautiful contrast and elevates the entire dish. Garnish with a few whole sage leaves or a sprinkle of freshly cracked black pepper if desired.

Nutrition-Minded Tweaks

Swap heavy cream for coconut cream or cashew cream for a dairy-free option that still offers richness.
Use low-sodium vegetable broth to reduce overall salt intake.
Incorporate a handful of carrots or sweet potatoes during roasting for extra vitamins and a subtle natural sweetness.
Replace butter with olive oil infused with sage if you prefer a lighter fat option.

Insider Tips

Roasting the butternut squash brings out its natural sugars, which is key to this soup’s sweetness—don’t skip this step!
Make sure to keep the squash pieces in a single layer on the baking sheet to avoid steaming rather than roasting.
When browning the butter, watch closely as it can go from nutty brown to burnt very quickly.
Fresh sage leaves create the best flavor for the brown butter, but if using dried, add them earlier to allow time to release their aroma.
For an ultra-smooth texture, strain the soup through a fine mesh sieve after blending.

Save for Later: Storage Tips

This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a creamy consistency. The sage brown butter is best made fresh before serving, but you can store it separately in the fridge for up to 2 days and warm it briefly before drizzling.

If you want to freeze the soup, let it cool completely first. Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note that the cream might separate a little after freezing, so whisk well when reheating.

Next Up in Your Queue

Butternut Squash Soup – Another cozy take on squash soup with a slightly different twist.
Brown Butter Sage Pumpkin Gnocchi – If you love the flavor of sage brown butter, this recipe is a must-try next.
Maple Chili Roasted Butternut Bowls – A vibrant, spiced dish that features roasted butternut squash in a whole new way.

Final Thoughts

Roasted Butternut Squash Soup with Sage Brown Butter is a celebration of simple ingredients elevated by technique and a little creativity. It’s the kind of soup that comforts the soul and impresses the palate with its layers of flavor. From the caramelized sweetness of the roasted squash to the indulgent swirl of sage-infused brown butter, every spoonful is a reminder why seasonal cooking is so rewarding. Whether you’re cozying up on a chilly evening or serving guests at a festive gathering, this soup promises to be a memorable addition to your recipe repertoire. Give it a try, and you’ll see why it’s a go-to in my kitchen all year round.

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