Butternut Squash Soup With Sage Brown Butter Recipe

Name: Butternut Squash Soup With Sage Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Yellow Onion, Chopped; 3 pounds Butternut Squash, Peeled, Seeded And Chopped; 4 cups Low Sodium Chicken Broth; 1/8 teaspoons Cayenne Pepper; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 8 ounces, weight Cream Cheese, At Room Temperature; 1/2 sticks Unsalted Butter; 2 Tablespoons Chopped Sage Leaves

Servings: persons

1
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for about 4 minutes, until soft. Add the squash, chicken stock, and cayenne pepper. Season with the salt and pepper and bring the mixture to a boil. Reduce the heat to low and simmer for 20 to 30 minutes, until the squash is very tender. Season with additional salt and pepper if needed.
2
2. Remove from the heat and add the cream cheese, stirring until completely melted. Using an immersion blender, puree the soup until thick and smooth.
3
3. Meanwhile, melt the butter in a small skillet over medium heat, cooking just until the butter begins to brown. Stir in the sage and remove skillet from the heat.
4
4. Ladle the soup into bowls and drizzle each with some of the sage brown butter.

3207

kcal

Calories

323

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Yellow Onion, Chopped, 3 pounds Butternut Squash, Peeled, Seeded And Chopped, 4 cups Low Sodium Chicken Broth, and more.

Yes, Butternut Squash Soup With Sage Brown Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Soup With Sage Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions