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Quick Butternut Squash Soup with Sage Brown Butter: Easy 20-Min Recipe

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This Quick Butternut Squash Soup with Sage Brown Butter is creamy, comforting, and ready in just 20 minutes. The nutty brown butter and crispy sage elevate simple ingredients into a restaurant-worthy bowl of soup.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • ¼ cup heavy cream (optional)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes (about 4-5 cups).
  2. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Cook the squash: Add cubed squash, vegetable broth, salt, and pepper. Stir, bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes until squash is fork-tender.
  4. Blend until smooth: Remove pot from heat. Use an immersion blender to puree the soup directly in the pot until silky smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
  5. Make the sage brown butter: While soup simmers, melt butter in a small skillet over medium heat. Swirl occasionally. After 2-3 minutes, butter will foam and brown specks will form. Add sage leaves; they will sizzle and crisp in about 30 seconds. Remove from heat immediately.
  6. Finish and serve: If using, stir in heavy cream. Adjust salt and pepper to taste. Ladle soup into bowls, drizzle with sage brown butter, and garnish with crispy sage leaves. Serve hot.

Notes

Cube squash evenly for quick cooking. Watch brown butter carefully to avoid burning. For a dairy-free version, use olive oil or vegan butter and skip the cream. Soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, quick soup, sage brown butter, easy soup, 20-minute recipe, fall soup, comfort food

Find it online: https://lindabake.com/quick-butternut-squash-soup-with-sage-brown-butter-easy-20-min-recipe/