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Ultra Creamy Roasted Butternut Squash Soup with Sage Brown Butter

A close-up of creamy roasted butternut squash soup topped with toasted walnuts and fresh sage leaves.
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Make this ultra creamy roasted butternut squash soup for a deeply comforting and healthy fall meal. Roasting the squash brings out natural sweetness, creating a velvety smooth texture without heavy cream.

Ingredients

Scale
  • 3 lb butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter (for garnish)
  • 8 fresh sage leaves (for garnish)
  • 1/4 cup pepitas (pumpkin seeds, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and lightly caramelized.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 8 minutes.
  3. Add the roasted butternut squash, vegetable broth, and nutmeg to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes to allow flavors to combine.
  4. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. Return the soup to the pot if necessary. Taste and adjust salt and pepper.
  5. Prepare the garnish: In a small skillet, melt the 2 tablespoons of butter over medium heat. Add the sage leaves and cook until the butter browns slightly and the sage becomes crisp, about 2 minutes. Remove the sage leaves and set aside. Add the pepitas to the same skillet and toast until they begin to pop, about 3 minutes.
  6. Ladle the hot soup into bowls. Drizzle with the sage brown butter and top with the toasted pepitas and crisp sage leaves.

Notes

  • Roasting the squash first is key to developing the deep, natural sweetness that makes this soup taste gourmet.
  • For an extra rich texture, you can substitute half the vegetable broth with full-fat coconut milk.
  • This soup freezes well for up to three months; cool completely before storing in airtight containers.

Nutrition

Find it online: https://pureplatepath.com/roasted-butternut-squash-soup/