Butternut Squash Soup Recipe | Creamy & Hearty

Key facts

The recipe roasts butternut squash first, then blends it with 32 ounces of stock and 16 ounces of heavy cream

Browned butter sage topping is made by sautéing 15 sage leaves in 4 tablespoons of butter until crispy

Roasted squash is combined with sautéed onion, garlic, sage, and rosemary before simmering for 5 minutes

The soup is simmered for 5 minutes after adding cream and seasoning with salt and pepper

Butternut squash cubes are mixed with 2 tablespoons oil and salt, then roasted until slightly browned

The weather is finally getting a little bit cooler across the southland and the butternut squash are ripening on the vines in my garden. That combo called for a Butternut Squash Soup Recipe. Rich, savory, and hearty, butternut squash soup is just what the season is calling for.

Looking for a butternut squash soup recipe that's rich, savory, and hearty? This homemade version roasts the squash first for deeper flavor, then finishes with cream and crispy browned butter sage—perfect as the weather cools.

Why This Recipe Works

The weather is finally getting a little bit cooler across the southland and the butternut squash are ripening on the vines in my garden. That combo called for butternut squash soup. Rich, savory, and hearty, butternut squash soup is just what the season is calling for.

Ingredients

Butternut Squash Soup

1 Butternut Squash
1 white onion
5 cloves of garlic
10 sage leaves
1 large sprig rosemary
4 tbsp olive oil
32 ounce stock
16 ounce heavy cream
Salt and pepper to taste

Browned Butter Sage

4 tbsp butter
15 leaves of sage

How to Make Butternut Squash Soup

Chop squash into half inch cubes. Mix in a bowl with 2 tbsp oil and salt to taste. Roast until slightly browned.

In a Dutch oven, or soup pot, add 2 tbsp oil with chopped onion and whole garlic cloves over medium heat. Stir occasionally until onions are translucent to slightly brown. Add in sage and rosemary and cook for a minute or two to release aromatics. Add in the roasted squash. Add stock and simmer for 5 minutes.

Blend in blender or with immersion blender. Return to pot and add in cream. Salt and pepper to taste. Simmer 5 minutes.

How to Make Browned Butter Sage

In a sauté pan over medium heat, melt butter. Add in sage leaves. Sauté until sage is crispy. Be careful not to overcook the butter. If it starts smelling burnt take off heat.

How to Serve

Scoop creamy butternut squash soup into a bowl. Top with crispy sage and drizzle butter. EAT!

Butternut Squash Soup Recipe: A Creamy, Smooth, Roasted Fall Favorite