Description
A creamy, velvety butternut squash soup made in one pan for a quick and comforting weeknight dinner. Ready in under 30 minutes with a savory sage brown butter topping.
Ingredients
Scale
- 3–4 pounds butternut squash, peeled and cubed into 1-inch pieces
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth (low-sodium recommended)
- 2 tablespoons butter (for sautéing)
- ½ cup heavy cream
- 2 tablespoons salted butter (for topping)
- 12–15 fresh sage leaves
- Salt and pepper to taste
- Optional: ¼ teaspoon nutmeg, diced carrot, or 1 can white beans
Instructions
- Prep the squash by peeling, removing seeds, and cubing into 1-inch pieces if not buying pre-cut.
- Heat 2 tablespoons of butter in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute, stirring constantly.
- Add cubed squash and pour in broth. Ensure liquid covers squash by about an inch.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender.
- Remove from heat and blend until smooth using an immersion blender or countertop blender.
- In a small skillet, melt 2 tablespoons of butter over medium heat until golden brown and nutty (2-3 minutes).
- Add sage leaves to the brown butter and cook for 30 seconds until crispy.
- Stir heavy cream into the soup and season with salt and pepper to taste.
- Ladle soup into bowls and drizzle with the sage brown butter, ensuring crispy leaves are distributed.
- Serve immediately with crusty bread or salad.
Notes
If using a whole squash, microwave it for 2 minutes to soften before cutting. For a lighter version, substitute heavy cream with coconut milk. The soup freezes well for up to 3 months; leave headspace in containers as it expands. If the soup is too sweet, add a splash of apple cider vinegar or lemon juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10
- Sodium: 450
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, one pan dinner, weeknight dinner, easy soup, vegetarian soup, fall recipes, meal prep