Butternut Squash Soup With Sage Brown Butter Drizzl

Name: Butternut Squash Soup With Sage Brown Butter Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and cubed; 1 granny smith apple, peeled, cored and cubed; 1 tablespoon butter; 1 tablespoon olive oil; 1 onion, small and chopped; 2 -3 shallots, chopped; 4 cups vegetable broth; 2 cups water; 2 teaspoons salt (to taste); 1/2 teaspoon pepper; 1/4 cup creme fraiche; Brown Butter Drizzle; 1/4 cup butter; 8 sage leaves

Servings: persons

1 butternut squash, peeled and cubed
1 granny smith apple, peeled, cored and cubed
1 tablespoon butter
1 tablespoon olive oil
1 onion, small and chopped
2 -3 shallots, chopped
4 cups vegetable broth
2 cups water
2 teaspoons salt (to taste)
1/2 teaspoon pepper
1/4 cup creme fraiche
Brown Butter Drizzle
1/4 cup butter
8 sage leaves

1
Peel and core the apple; cut into rough chunks. Peel squash and cube. Note: For convenience, Costco sells packaged pre-cut butternut squash which is acceptable in this recipe.
2
Heat the butter and oil in a Dutch oven. Saute the onions and shallots until translucent, about 6 minutes. Leeks could be used as a substitute.
3
Add the apple, squash, vegetable broth and water. Bring to a boil then cover and simmer for 20 minutes, or until the squash is tender.
4
Puree the soup in a blender, in batches. Put the soup back in the Dutch oven and season with salt and pepper, then stir in the creme fraiche.
5
To make the brown butter drizzle, melt butter on medium low heat. When the butter is melted, add the sage leaves and cook for about 10 minutes until the butter becomes a golden brown. Remove to a bowl or cup. Watch the butter carefully as it can go from a yellow to a brown very quickly. The sage ends up nice a crispy and is wonderful as a garnish.
6
The soup can be made up to 2 days in advance.
7
To serve: Gently heat the soup. Garnish with sage leaves and the sage butter drizzle. I garnished it further with some creme fraiche.

377

kcal

Calories

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 butternut squash, peeled and cubed, 1 granny smith apple, peeled, cored and cubed, 1 tablespoon butter, 1 tablespoon olive oil, and more.

Yes, Butternut Squash Soup With Sage Brown Butter Drizzle 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 Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions