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Butternut Squash Soup with Sage & Brown Butter

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 large butternut squash , peeled, seeded, and cubed about 3 lbs
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp butter or olive oil for vegan option
  • 6 fresh sage leaves
  • 4 cups Golden Garden Vegetable Broth
  • 1 cup milk or cream sub coconut milk for dairy-free
  • 1 tsp sea salt plus more to taste
  • ½ tsp black pepper
  • Optional garnish: toasted pumpkin seeds, drizzle of cream, or fried sage leaves

Instructions
 

  • In a large pot, melt 1 Tbsp butter. Add onion and garlic, sauté until soft and fragrant.
  • Stir in cubed butternut squash. Cook for 3–4 minutes.
  • Pour in vegetable broth. Bring to a boil, then reduce to simmer. 4. Cover and cook 20–25 minutes, until squash is tender.
  • Use an immersion blender (or transfer in batches to a blender) to puree until smooth. 6. Stir in milk or cream. Adjust seasoning with salt and pepper.
  • In a small skillet, melt remaining 2 Tbsp butter over medium heat until golden and nutty. 8. Add sage leaves and fry until crisp. Remove and drain on paper towel.
  • Ladle soup into bowls. Drizzle with brown butter, top with sage leaves, and enjoy.