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A bowl of roasted butternut squash soup with sage leaves and brown butter
Simmering Soups and Stocks

Roasted butternut squash soup with sage brown butter

Prep 20 min Cook 50 min Total 1 hr 10 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Roasting instead of boiling concentrates the squash's sugars; get real browning on the edges for the deepest flavor.

Techniques in this recipe

Ingredients

Method

  1. 01

    Heat oven to 425°F. Toss squash, onion and apple with oil and salt on a sheet pan; roast 35–40 minutes until caramelized at the edges.

  2. 02

    Transfer to a pot with broth and nutmeg; simmer 10 minutes.

  3. 03

    Blend until completely smooth, then stir in cream and adjust salt.

  4. 04

    Melt butter in a small pan over medium; add sage and cook until the butter turns golden brown and smells nutty and the leaves crisp, 3–4 minutes.

  5. 05

    Ladle soup into bowls and drizzle with brown butter, sage and pepitas.

Notes & swaps

  • Roasting instead of boiling concentrates the squash's sugars; get real browning on the edges for the deepest flavor.

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