Description
A rich, velvety butternut squash soup made with sage brown butter that feels luxurious but costs pennies per serving. Perfect for budget-conscious cooking and meal prepping.
Ingredients
Scale
- 1 medium butternut squash (2–3 lbs / 900g-1.3kg), peeled and cubed
- 1 medium yellow onion, diced
- 1 large carrot, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1 tablespoon olive or vegetable oil
- ½ cup heavy cream or full-fat coconut milk
- 3 tablespoons unsalted butter
- 10–12 fresh sage leaves
- Salt and black pepper to taste
- Optional: 1 can white beans, drained
- Optional: 1 small apple, diced
Instructions
- Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Dice the onion and carrot, and mince the garlic.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and carrot, cooking for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 minute more, being careful not to let it brown.
- Add the squash cubes and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the squash is fork-tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
- Stir in the heavy cream or coconut milk. Taste and season with salt and pepper.
- In a small skillet, melt the 3 tablespoons of butter over medium heat. Cook until it turns golden brown and smells nutty (about 3-4 minutes).
- Add the fresh sage leaves to the brown butter; they will crisp up instantly. Remove from heat.
- Ladle the soup into bowls and drizzle with the brown butter and crispy sage. Serve immediately.
Notes
Save the squash seeds, rinse them, toss with salt and oil, and roast at 350°F for 10-15 minutes for a healthy snack. Brown butter goes from perfect to burnt quickly, so watch it closely. The soup freezes well for up to 3 months; freeze in single-serving portions for easy reheating. If using a regular blender, let the soup cool slightly before blending to prevent explosions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8
- Sodium: 400
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, budget cooking, sage brown butter, vegetarian soup, meal prep, fall recipes, comfort food, gluten-free