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Cozy Butternut Squash Soup with Toasted Sage: Easy Fall Recipe

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This Cozy Butternut Squash Soup with Toasted Sage is a quick and easy fall recipe that’s perfect for gatherings. The toasted sage in brown butter adds an incredible nutty, herbal flavor that transforms simple ingredients into a crowd-pleasing, soul-soothing soup.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon ground nutmeg
  • ¼ cup heavy cream or full-fat coconut milk
  • 3 tablespoons unsalted butter (for toasted sage)
  • 12–15 fresh sage leaves
  • Flaky sea salt for finishing

Instructions

  1. Prep the squash (10 minutes): Cut off both ends of the butternut squash, then slice it in half where the narrow neck meets the round bulb. Use a vegetable peeler to remove the skin from both pieces. Cut the bulb in half and scoop out the seeds with a spoon. Cut everything into 1-inch cubes.
  2. Toast the sage (3 minutes): In a small skillet over medium heat, melt 3 tablespoons of butter. Once it’s bubbling, add the sage leaves in a single layer. Cook for about 60-90 seconds, flipping halfway through, until the leaves are crispy and the butter smells nutty and brown. Transfer the crispy sage leaves to a paper towel-lined plate and sprinkle with a pinch of flaky salt. Reserve the brown butter in a small bowl.
  3. Sauté the aromatics (8 minutes): In your large soup pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
  4. Cook the squash (20-25 minutes): Add the cubed butternut squash to the pot along with the salt, pepper, and nutmeg. Stir everything together and cook for 2-3 minutes to let the squash get a little color on the edges. Pour in the vegetable broth—it should just barely cover the squash. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 18-22 minutes until the squash is tender.
  5. Blend until smooth (3 minutes): Remove the pot from heat. Use an immersion blender directly in the pot and blend until completely smooth. If using a regular blender, work in batches, filling only halfway, removing the center cap from the lid, and covering with a kitchen towel to let steam escape.
  6. Finish with cream (1 minute): Stir in the heavy cream or coconut milk and the reserved brown butter from the sage pan. Taste and adjust seasoning—you might want a little more salt or another pinch of nutmeg.
  7. Serve with crispy sage (1 minute): Ladle the soup into bowls. Top each bowl with 3-4 crispy sage leaves and a drizzle of extra brown butter if you have any left. A final sprinkle of flaky salt right before serving makes everything pop.

Notes

Don’t skip the brown butter step—it’s where the magic happens. Watch your heat with the sage; brown butter can go from perfect to burnt in about 15 seconds. Season as you go for deeper flavor. This soup tastes even better the next day. For a vegan version, swap butter for olive oil and use full-fat coconut milk instead of heavy cream.

Nutrition

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

Find it online: https://sunnysavory.com/cozy-butternut-squash-soup-with-toasted-sage-easy-fall-recipe/