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Creamy Butternut Squash Soup Recipe with Brown Butter Sage and Toasted Pepitas

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A velvety, comforting butternut squash soup enhanced with nutty brown butter, crispy sage, and crunchy toasted pepitas, perfect for cozy fall evenings.

Ingredients

Scale
  • 2 pounds (900 g) butternut squash, peeled and cubed
  • 4 tablespoons (60 g) unsalted butter
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups (960 ml) vegetable broth, low-sodium preferred
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1/4 cup (30 g) toasted pepitas (pumpkin seeds)
  • 1 tablespoon (15 ml) olive oil
  • Salt and black pepper, to taste
  • Optional: pinch of ground nutmeg or smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with olive oil, a pinch of salt, and pepper on a baking sheet. Spread it out evenly and roast for about 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
  2. While the squash roasts, melt 4 tablespoons of unsalted butter in a small skillet over medium heat. Once the butter starts to foam and turns golden brown with a nutty aroma (about 3-4 minutes), add the fresh sage leaves. Fry them for 30 seconds until crisp but not burnt. Set the brown butter and sage aside, draining the sage on paper towels.
  3. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer, cover, and cook for 10 minutes to blend the flavors.
  5. Use an immersion blender directly in the pot to puree the soup until silky smooth. If using a standard blender, work in batches and be careful with the hot liquid. Return the soup to the pot afterward.
  6. Stir in the heavy cream or coconut milk, then taste and season with salt, pepper, and a pinch of nutmeg or smoked paprika if using. Warm through for another 5 minutes but avoid boiling once the cream is added.
  7. Serve the soup hot, drizzling with the brown butter and crispy sage on top, then sprinkle generously with toasted pepitas.

Notes

Keep an eye on the butter when browning to avoid burning; remove from heat just before it turns deep amber. Add brown butter sage topping just before serving to keep it crispy. If soup is too thick, add more broth or water to adjust consistency. Use an immersion blender for easier blending and better texture control. For dairy-free, substitute heavy cream with coconut milk or cashew cream. Optional spices like nutmeg or smoked paprika add warmth. Roasting the squash until caramelized enhances flavor.

Nutrition

Keywords: butternut squash soup, creamy soup, brown butter sage, toasted pepitas, fall recipe, easy soup, vegetarian, gluten-free

Find it online: https://evabakery.com/creamy-butternut-squash-soup-recipe-with-brown-butter-sage-and-toasted-pepitas-easy-and-perfect-for-fall/