When cold weather hits, this brown butter sage butternut squash soup will be one of the first warm comfort foods you reach for. There’s nothing like a comforting pot of soup this time of year to warm your body and your soul.
I’ve had many different varieties of butternut squash soup in my lifetime, but this one is special. Why? Because the addition of brown butter and fresh sage gives it a complex flavor that sets it apart.
When all the other herbs in my garden have been killed by the first frost, I can always count on the sage to pull through. Because this hardy herb outlasts the others, I love to use it in recipes alongside fall and winter squash. So go pick a sprig of sage or two for this easy recipe.
You may be asking, “What in the world is brown butter?” Well, it’s exactly like it sounds. It’s butter that has been cooked until it turns brown. Browned butter has a rich, nutty flavor that tastes so delicious added to both savory and sweet foods.
I actually forgot to add the brown butter to the soup the first time I made it, and once I realized my mistake, I added it in. The difference in flavor of the soup without the browned butter compared to with it was very noticeable. I can assure you that you don’t want to leave it out.
Credit: I want to thank my brother for sharing his butternut squash soup recipe with me years ago which inspired me to create my own version shared here.
How to Cook Butternut Squash for this Recipe:
There are several options for roasting your butternut squash in preparation for making this delicious butternut squash soup. I prefer to bake the squash halved because it is less time-intensive than peeling and cubing the squash. Freeze any leftover cooked squash in freezer bags for later use.
- Halved butternut – Wash the outside of the butternut squash to remove any dirt. Holding the neck of the squash, slice the squash in half lengthwise with a large, sharp knife to reveal the bright orange flesh. Scoop out the seeds and strings. Place cut-side-down in a small baking sheet lined with aluminum foil. Transfer the baking tray to a 400 degrees F preheated oven and bake for 1 hour or until soft.
- Cubed butternut – Line a baking sheet with parchment paper. Wash the butternut squash and remove the skin with a vegetable peeler. Cut squash in half and the remove seeds. Dice the squash in 2-inch pieces and transfer to the sheet pan. Drizzle with olive oil and roast in 375 degrees F preheated oven for approximately 25 minutes or until fork-tender.
Tips for Brown Butter Sage Butternut Squash Soup:
- For safety reasons, allow the soup to cool until bubbling stops before blending it with a stick blender. Otherwise, you risk being splattered by scalding hot soup.
- The French term chiffonade is a method of thinly slicing or shredding. I love to slice my leafy herbs this way. The end result is beautiful, ribbon-like curls of fragrant herbs. To do this, stack the sage leaves one on top of another, then roll up tightly lengthwise. Hold the leaves while you slice across the roll in thin strips.
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Black pepper to taste
Chicken stock or vegetable broth
Fresh sage leaves
Tools You May Need:
- Immersion blender, regular blender or food processor
- Cutting board
- Large pot or enameled dutch oven
- Small saucepan
How to Make Butternut Squash Soup Recipe:
Bake butternut squash according to your preference (see instructions above).
Scoop the soft butternut squash flesh from the skins and into a bowl. Peel and slice the carrots into thick slices. Mince the garlic and dice the onion.
Add olive oil to a large soup pot and add the garlic and onion. Cook over medium heat for a few minutes, then add the squash, carrots, dried thyme, and black pepper and cook for 3 more minutes to integrate the flavors.
Add 4 cups of chicken stock to cover the veggies. Bring to a boil, then cover and reduce the heat to a simmer. Simmer for 20 minutes or until carrots are tender.
While the vegetables are cooking, brown the butter. Cut the 4 tablespoons of butter into slices for even cooking, and place into a small saucepan over medium heat. Melt butter, stirring often, until it begins to foam. Then, continue cooking, stirring continuously, just until the butter begins to turn a brown color. Remove from heat immediately to prevent the butter from burning.
Now, thinly slice the sage leaves. Set aside 1 teaspoon of the sliced sage leaves for a garnish when serving.
When the veggies are tender, let the soup cool slightly. Then, use an immersion blender to blend the soup in the pot until smooth. Alternatively, scoop the soup into a blender and blend until smooth, then pour the soup back into the pot. If the soup is too thick, add a little more vegetable stock or chicken stock to the soup.
Add heavy cream, browned butter, and sliced sage to the stock pot. Stir until the ingredients are integrated into the soup. Taste the soup and add a pinch of salt or more ground pepper if needed.
Ladle the finished soup into bowls and serve warm. Sprinkle a small amount of sliced sage leaves on top of the soup in each small bowl as a garnish. Serve with these soft Cheddar Parmesan Sourdough Cheese Sticks.
Store leftovers in an airtight container, like these glass meal prep containers, in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop until warmed through.
To freeze, transfer soup into freezer bags and lay flat to freeze. To use, thaw in refrigerator, then reheat in a saucepan on the stovetop at medium heat.
More Squash Recipes:
- Creamy Butternut Squash Pasta Sauce
- Fall Harvest Sheet Pan Dinner
- Healthy Spiced Pumpkin Chorizo Chili
- Pumpkin Puree Substitute
If you make this new recipe and love it, I would love if you gave it 5 stars!
- 2 Tbsp olive oil
- 1 butternut squash
- 4 large or 6 medium carrots
- 2 cloves garlic
- 1 cup diced onion
- 1 1/2 tsp dried thyme
- Black pepper to taste
- 4 cups chicken stock or vegetable broth
- 1/3 cup heavy cream
- 4 Tbsp butter
- 6 large fresh sage leaves
How to Cook Butternut Squash:
- Halved butternut – Wash the outside of the butternut squash to remove any dirt. Holding the neck of the squash, slice the squash in half lengthwise with a large, sharp knife to reveal the bright orange flesh. Scoop out the seeds and strings. Place both squash halves cut-side-down in a 9×12 baking dish lined with aluminum foil. Transfer the baking tray to a 400 degrees F preheated oven and bake for 1 hour or until soft. Scoop the flesh out of the skin and proceed with soup recipe.
- Cubed butternut – Line a baking sheet with parchment paper. Wash the butternut squash and remove the skin with a vegetable peeler. Cut squash in half and the remove seeds. Dice the squash in 2-inch pieces and transfer to the sheet pan. Drizzle with olive oil and roast in 375 degrees F preheated oven for approximately 25 minutes or until fork-tender. Proceed with soup recipe.