As the leaves change color and the air gets crisp, nothing warms us up like a cozy meal. Fall isn’t complete without a homemade butternut squash soup. This year, we’ve added brown butter and sage to make it even better.
This soup is more than just a dish. It’s an experience that brings us together. It’s a true fall recipe that creates special moments at the table.
Imagine taking a spoonful of this creamy soup, with the scent of sage in the air. It’s comfort food that reminds us of simpler times. For many, this soup is a tradition from October to February, a seasonal favorite.
With every bite, you taste autumn and the love that goes into making it. Roasting butternut squash and blending flavors is a labor of love. The updated photography since October 2020 makes it a feast for the eyes and taste buds.
Whether you’re reading by the fireplace or hosting friends, our soup is the star of your season. It’s around 355 calories per serving, making it a cozy and nutritious choice. Let’s enjoy this heartwarming bowl of flavors and make it a fall tradition.
Our Creamy Butternut Squash Soup
Our Creamy Butternut Squash Soup with Sage and Brown Butter is more than a simple dinner. It’s a celebration of fall flavors. Imagine a bowl full of velvety, healthy soup that’s both tasty and nutritious.
The vegetarian soup recipe uses the natural sweetness of butternut squash. We roast it to perfection at 400 degrees Fahrenheit for about 30 minutes.
This soup is simple yet deep in flavor. We start by caramelizing 1 large onion and 1 carrot. This process, which takes about 10-12 minutes, adds a sweet base.
Then, two garlic cloves (or 1/4 teaspoon of garlic powder) join the mix for just a minute. This adds a subtle yet compelling aroma.
The twist in this recipe is the sage and brown butter. Browning 4 tablespoons of butter gives a nutty flavor. This pairs perfectly with the 3 lbs of roasted butternut squash.
To deepen the fragrance, we add 1-2 diced sage leaves. This is a key herb in this wholesome, healthy soup.
We use 4 cups of chicken broth for the liquid. This makes the soup hearty but balanced. Adding 1/2 cup of heavy cream makes it creamy. For seasoning, we use just a pinch of salt (1 teaspoon) and pepper (1/2 teaspoon). You can also use vegetable stock for a vegetarian soup.
This easy dinner idea serves 4 to 6 people. It has won over 1356 reviewers, earning a 4.8-star rating. It’s a comforting, healthy soup or a nutritious vegetarian option for any dinner.
Ingredients You’ll Need
Making the perfect fall soup recipe starts with picking the right ingredients. For our creamy butternut squash soup, we need fresh produce and aromatic spices. Here’s what you’ll need to start:
Primary Ingredients
First, we gather the main vegetables for our homemade soup:
- 1 butternut squash (3 pounds), cubed
- 4 large or 6 medium carrots, peeled and chopped
- 1 cup of diced white onion
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 4 cups of chicken stock or vegetable broth for a vegetarian option
Spices and Seasonings
The heart of a great soup is its seasoning. For this fall soup recipe, we’ll use:
- 1 1/2 teaspoons of dried thyme
- Freshly ground black pepper, to taste
- 6 large fresh sage leaves
Finishing Touches
To get a smooth, velvety texture in our homemade soup, we add some key finishing touches:
- 4 tablespoons of butter, preferably Danish Creamery Butter, for browning
- 1/3 cup of heavy cream
- Roasted butternut squash seeds (optional, for garnish)
With these ingredients ready, you’re set to make a delicious, comforting soup. It will warm your body and soul during the cool fall season.
Step-by-Step Cooking Instructions
Let’s start making a tasty homemade soup recipe that will warm your heart. We’re going to make a creamy butternut squash soup with sage and brown butter. Follow these steps to make it.
- First, preheat your oven to 400°F (200°C). Get a baking sheet ready with parchment paper.
- Cut the butternut squash in half, remove the seeds, and put it on the baking sheet. Drizzle with 2 tablespoons of canola oil and season with salt and pepper.
- Roast the squash for about 1 hour or until it’s tender and caramelized. Let it cool a bit before scooping out the flesh.
- In a large pot, sauté 1 cup of thinly sliced leeks, 2 cloves of minced garlic, and 1 chopped apple in a bit of olive oil until they’re soft and fragrant, around 5-7 minutes.
- Add the roasted butternut squash to the pot. Pour in 6 cups of vegetable stock and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 30 minutes.
- Blend the soup until it’s smooth. If needed, strain it through a fine sieve for a silkier texture.
- In a small skillet, melt 4 tablespoons of unsalted butter over medium heat. Add fresh sage leaves and cook until the butter turns golden brown and smells nutty.
- Stir the browned butter and sage into the soup, adding extra flavor.
- Finally, season the soup with salt and black pepper to taste. Serve it in six bowls, making sure every spoonful is rich and creamy.
This butternut squash soup with sage and brown butter is a mix of flavors. It goes from the roasted squash’s sweetness to the sage-infused brown butter’s nutty aroma. It’s a homemade soup recipe that’s worth the time it takes.
The Importance of Brown Butter
Brown butter is key to making our Butternut Squash Soup special. It adds a rich, caramelized flavor that deepens the soup. The milk solids in the butter turn nutty and toasty, making it crucial for the soup’s taste.
Adding brown butter changes the soup’s flavor in a big way. It makes the soup taste richer and more complex. The brown butter also makes the soup silky smooth, thanks to careful straining.
This blend of brown butter, honey, carrots, and squash warms you up. It’s a perfect mix for a cozy meal.
Brown butter is not just for this soup. It’s great for many dishes, adding a sophisticated touch. You can drizzle it over veggies, use it in grilled cheese, or in other fall recipes. It always makes the meal more indulgent.
Brown butter truly changes a dish. It makes our butternut squash soup a go-to comfort food in fall. It’s a must-have for home cooks who want to create unforgettable meals.
Using an Immersion Blender vs. Stand Blender
Choosing the right blender is key when making a fall soup. Whether it’s creamy butternut squash or a vegetarian soup, the right tool can make a big difference. It can make cooking easier and improve the soup’s texture.
Immersion Blender
An immersion blender, like the Braun Multiquick Hand Blender, is super convenient. It lets you blend the soup right in the pot. This saves time and makes cleanup easier. In just seven minutes, you can get a smooth soup without moving it around.
This makes it a great choice for quick dinners, especially on busy days. It’s also great for big batches of soup, blending everything evenly.
Stand Blender
For the creamiest soup, a stand blender might be better. Brands like Vitamix can make a very smooth soup. But, you’ll need to move the soup in batches and clean up more.
If you’re okay with a bit more work, a stand blender can give you the perfect soup texture. It’s worth trying both to see which you like better.
Variations and Serving Suggestions
Our creamy butternut squash soup is perfect as a main dish or appetizer. It goes well with roast chicken or salmon, and rustic sides like smoked sausage and veggie pasta. The flavors blend beautifully, making it a great addition to any meal.
Want to make it your own? Try adding roasted squash seeds or savory stuffed apples. These toppings add a nice crunch and flavor contrast to the creamy squash.
Looking for the right drink to pair with it? This soup pairs well with various wines. Try bold whites like Viognier and Chardonnay, or sharp choices like Grüner Veltliner for a zesty touch.
Hosting a meal? Use this soup as a centerpiece. It works with both light and hearty sides. Feel free to add your own twist to make it a gourmet dish.
Conclusion
Our Butternut squash soup with sage and brown butter is more than a dish; it’s an experience. It captures the essence of fall with its rich, velvety texture. The recipe combines roasted squash sweetness with sage’s aroma and brown butter’s nuttiness.
As a healthy soup, it delights your taste buds and offers nutritional benefits. It’s known as a superfood and a cancer fighter. This makes it a great choice for a healthy meal.
Making this soup requires attention to detail. Roast the squash at 275°F for 2 hours for the best flavor. Season it with bay leaves and thyme for a richer taste.
For a smooth consistency, use a food mill or immersion blender. You can also skip the heavy cream for a vegetarian version. Adding turkey bacon lardons on top adds a nice crunch and smokiness.
In conclusion, this homemade soup brings warmth and comfort. It’s perfect for family dinners, gatherings, or a cozy night in. Our Butternut squash soup with sage and brown butter celebrates the season’s best flavors. It’s sure to impress and bring joy with every spoonful.
FAQ
What makes this Butternut Squash Soup with Sage and Brown Butter a cozy meal?
This soup is a true comfort food. It has the warm taste of brown butter and the fresh smell of sage. It’s great for a cozy meal in fall or winter.
Is this soup recipe suitable for vegetarians?
Yes, vegetarians can enjoy this soup. Just use vegetable stock instead of chicken stock. It’s a tasty and comforting choice for vegetarians.
What are the key ingredients needed for this butternut squash soup recipe?
You’ll need roasted butternut squash, carrots, celery, and a white onion. You can also use chicken or vegetable stock. Spices like cinnamon and nutmeg add flavor. Fresh sage and heavy cream make it extra special.
How important is brown butter in this soup recipe?
Brown butter is key. It adds a rich, caramelized taste. This enhances the soup’s flavor, making it even more delicious.
Can I use an immersion blender instead of a stand blender?
Yes, an immersion blender like the Braun Multiquick works well. It blends the soup right in the pot, saving time and effort. A stand blender also works great for a smooth soup.
What are some serving suggestions for this butternut squash soup?
Serve it as a main dish or an appetizer. It goes well with roast chicken or salmon. Try it with smoked sausage and veggie pasta for a hearty meal. Add roasted squash seeds or savory stuffed apples for extra texture.
How can I make a healthy version of this soup?
For a healthier soup, use less or no heavy cream. Try coconut milk or plant-based cream instead. Use fresh ingredients and watch the salt to keep it nutritious.
Why is this soup perfect for fall?
It’s fall’s perfect soup because of butternut squash and warm spices. It’s creamy and comforting, perfect for cold days and nights.
