Butternut Squash Soup with Sage Brown Butter

Soup

Butternut Squash Soup with Sage Brown Butter

Roasted squash and warm spices blend into a creamy soup finished with sage-scented brown butter.

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Yield
6 servings
Cuisine
American

Serving ideas

Serve with toasted squash seeds, sage or a dusting of nutmeg.

Ingredients

See the ingredient checklist
  • 1 large butternut squash, halved and seeded
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 small white onion, chopped
  • 2 tbsp olive oil, divided
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 sage leaves, finely minced
  • salt and black pepper, to taste
  • 2 bay leaves
  • 5 cups chicken or vegetable stock
  • 3 tbsp butter
  • 4 sage leaves, for browning the butter
  • 1/3 cup heavy cream

Before you cook

If using a countertop blender, use small batches and follow its instructions for warm liquids.

How to make Butternut Squash Soup with Sage Brown Butter

  1. Heat the oven to 400°F. Put the squash halves cut-side up on a lined sheet pan. Coat lightly with some of the oil and a little of the ground spices. Roast for about 50 minutes, until soft.

  2. Cook the carrot, celery, onion, remaining oil and ground spices, minced sage, bay leaves, salt and pepper in a soup pot over medium-low heat until the carrot softens.

  3. Scoop the squash into the pot. Add the stock, bring to a boil, then reduce to a simmer for about 15 minutes.

  4. Melt the butter with the whole sage leaves in a small saucepan. Watch for the milk solids to brown, then take it off the heat and remove the leaves.

  5. Let the soup cool slightly, remove the bay leaves and blend until smooth. Stir in the cream and browned butter and warm gently.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Butternut Squash Soup with Sage Brown Butter

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Roasted squash and warm spices blend into a creamy soup finished with sage-scented brown butter.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 large butternut squash halved and seeded
  •  
    1 carrot peeled and chopped
  •  
    1 celery stalk chopped
  •  
    1 small white onion chopped
  • 2 tbsp olive oil divided
  • ½ tsp ground cinnamon
  •  
    ½ tsp ground allspice
  •  
    ½ tsp ground cardamom
  • ¼ tsp ground cloves
  •  
    ¼ tsp ground nutmeg
  •  
    2 sage leaves finely minced
  •  
    salt and black pepper to taste
  •  
    2 bay leaves
  •  
    5 cups chicken or vegetable stock
  • 3 tbsp butter
  •  
    4 sage leaves for browning the butter
  • ⅓ cup heavy cream

Instructions
 

  1. Heat the oven to 400°F. Put the squash halves cut-side up on a lined sheet pan. Coat lightly with some of the oil and a little of the ground spices. Roast for about 50 minutes, until soft.
  2. Cook the carrot, celery, onion, remaining oil and ground spices, minced sage, bay leaves, salt and pepper in a soup pot over medium-low heat until the carrot softens.
  3. Scoop the squash into the pot. Add the stock, bring to a boil, then reduce to a simmer for about 15 minutes.
  4. Melt the butter with the whole sage leaves in a small saucepan. Watch for the milk solids to brown, then take it off the heat and remove the leaves.
  5. Let the soup cool slightly, remove the bay leaves and blend until smooth. Stir in the cream and browned butter and warm gently.

Notes

If using a countertop blender, use small batches and follow its instructions for warm liquids.
Adapted from Submitted recipe scan.

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