Butternut Squash Soup

Velvety roasted butternut squash soup finished with cream and a touch of brown butter and sage for warmth. Roasting the squash first concentrates its natural sweetness before it's blended silky-smooth.

By YumYum Editorial · Soups & Stews

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 6

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 onion, quartered
• 3 tbsp olive oil, divided
• to taste Salt and black pepper, to taste
• 3 tbsp unsalted butter
• 6 fresh sage leaves
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• 1 tbsp maple syrup (optional)
• to taste Toasted pumpkin seeds, for garnish

Instructions

1. Preheat oven to 400°F (205°C). Toss squash and onion with 2 tbsp olive oil, salt, and pepper on a sheet pan. Roast 30-35 minutes, stirring once, until squash is tender and lightly caramelized.
2. Meanwhile, melt butter in a large pot over medium heat. Add sage leaves and cook 2-3 minutes until crisp and the butter turns golden and nutty; remove sage and reserve for garnish.
3. Add remaining olive oil and garlic to the browned butter, cook 1 minute until fragrant.
4. Add the roasted squash and onion to the pot along with broth, cinnamon, and nutmeg. Bring to a simmer and cook 10 minutes.
5. Puree the soup with an immersion blender (or in batches in a stand blender) until completely smooth.
6. Stir in the heavy cream and maple syrup, if using. Simmer 5 minutes and season with salt and pepper to taste.
7. Ladle into bowls and top with crispy sage leaves and toasted pumpkin seeds.