Print

Best Easy Creamy Butternut Squash Soup Recipe

best easy creamy butternut squash soup - featured image
Print Recipe

This creamy butternut squash soup with toasted sage butter is a restaurant-quality recipe that’s surprisingly easy to make at home. Roasted squash and garlic create a velvety, flavorful base, while crispy sage and browned butter add an elegant finish.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 3 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp. Peel each half, then cut into 1-inch cubes.
  3. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet. Nestle the smashed garlic cloves among the squash. Roast for 25-30 minutes, flipping halfway, until fork-tender and golden brown.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and starting to brown.
  5. Add the roasted squash and garlic to the pot with the onions. Pour in the 4 cups of vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  6. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, work in batches, filling no more than halfway, and blend carefully.
  7. Stir in the 1/2 cup heavy cream (or coconut milk), remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and pinch of nutmeg (if using). Simmer on low heat for 5 more minutes, stirring occasionally. Do not boil.
  8. While the soup finishes, melt the 3 tablespoons butter in a small skillet over medium heat. Once melted and foaming, add the sage leaves in a single layer. Cook for 60-90 seconds, flipping once, until crispy and the butter is lightly browned. Remove from heat immediately.
  9. Ladle the soup into bowls. Drizzle with browned butter, top with crispy sage leaves, and sprinkle with flaky sea salt and fresh black pepper. Serve hot.

Notes

For a vegan version, use coconut oil instead of butter and full-fat coconut milk instead of cream. The soup tastes even better the next day. Make it ahead and reheat gently, but prepare the sage butter fresh for serving. If using a regular blender, let the soup cool slightly before blending and hold the lid down with a towel to prevent splashes.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, roasted squash soup, sage butter, easy soup recipe

Find it online: https://lumalunch.com/best-easy-creamy-butternut-squash-soup-recipe/