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Quick Creamy Butternut Squash Soup with Sage Brown Butter

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A quick and creamy butternut squash soup with sage brown butter that comes together in about 30 minutes. Perfect for busy weeknights, this soup is silky smooth and packed with flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of nutmeg (optional)
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Prep the squash: Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the stem end and the bottom. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes. This should yield about 4-5 cups of cubed squash.
  2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the squash and broth: Add the cubed butternut squash to the pot, followed by the vegetable broth. The broth should just cover the squash—if it doesn’t, add a little more broth or water. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes until the squash is tender when pierced with a fork.
  4. Blend until smooth: Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. If using a regular blender, work in batches, filling the blender no more than halfway. Hold the lid down with a kitchen towel and blend until smooth. Return the blended soup to the pot.
  5. Add the cream and season: Stir in the heavy cream, salt, pepper, and nutmeg (if using). Taste and adjust seasoning. Keep the soup warm over low heat while you make the sage brown butter.
  6. Make the sage brown butter: In a small skillet, melt the butter over medium heat. Once melted, continue cooking, swirling the pan occasionally. The butter will foam, then start to turn golden. When the butter turns a deep amber color and smells nutty (about 3-4 minutes), add the fresh sage leaves. They’ll sizzle and crisp up in about 30 seconds. Remove the pan from the heat immediately.
  7. Serve: Ladle the soup into bowls. Drizzle a spoonful of the sage brown butter over each serving, making sure to include a few crispy sage leaves. Finish with a sprinkle of flaky sea salt if desired. Serve hot with crusty bread or a simple side salad.

Notes

Don’t skip the browning step for the butter—it adds a nutty, toasty flavor. Use a Y-peeler for easier squash peeling. Season in layers for best flavor. Use good-quality broth as it’s the backbone of the soup. For a dairy-free version, substitute coconut oil for butter and coconut cream for heavy cream.

Nutrition

Keywords: butternut squash soup, creamy soup, sage brown butter, quick soup, weeknight dinner, fall soup, vegetarian soup

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