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Creamy Butternut Squash Soup with Apple Sage Brown Butter

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A cozy, creamy butternut squash soup with a sweet apple and nutty sage brown butter drizzle that adds depth and brightness. Perfect for fall and winter, this soup is quick, easy, and family-approved.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 lbs / 900g to 1.4kg), peeled, seeded, and cubed
  • 1 large apple, peeled, cored, and diced (Granny Smith or Honeycrisp)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz / 950 ml) vegetable or chicken broth
  • 1/2 cup (4 fl oz / 120 ml) heavy cream or coconut cream (optional)
  • 4 tablespoons (1/4 cup / 60g) unsalted butter
  • 8 to 10 fresh sage leaves, whole
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Toss peeled, cubed butternut squash and diced apple with 1 tablespoon olive oil, a pinch of salt, cinnamon, and nutmeg. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and lightly caramelized, turning once halfway through.
  2. While roasting, heat a large pot over medium heat. Add a drizzle of olive oil and sauté chopped onion until translucent and soft, about 5 to 7 minutes. Add minced garlic and cook for another 1 to 2 minutes, stirring frequently.
  3. Add roasted squash and apple to the pot. Pour in broth and bring to a simmer. Cook gently for 10 minutes to marry flavors and soften further.
  4. Remove pot from heat and blend soup until smooth using an immersion blender or countertop blender in batches. Add more broth or water if too thick.
  5. Return soup to low heat. Stir in heavy cream or coconut cream for richness. Season with salt and pepper to taste.
  6. In a small sauté pan over medium heat, melt butter. Once foaming, add sage leaves and cook until butter is golden brown and sage is crispy, about 3 to 4 minutes. Watch carefully to avoid burning.
  7. Ladle soup into bowls and drizzle warm sage brown butter over the top.

Notes

Use Kerrygold butter for best browning without burning. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. Watch butter carefully when making brown butter to avoid burning. Blend hot liquids carefully in batches if using countertop blender. A squeeze of lemon juice or apple cider vinegar can brighten the soup if it tastes flat.

Nutrition

Keywords: butternut squash soup, creamy soup, apple sage brown butter, fall soup, winter soup, easy soup recipe, dairy-free soup option, cozy soup

Find it online: https://twirltaste.com/creamy-butternut-squash-soup-recipe-easy-homemade-apple-sage-brown-butter/