Butternut Squash Soup with Brown Butter and Sage

Ingredients

• ·2 lb butternut squash (peeled, cubed)
• ·1 yellow onion (diced)
• ·4 cup vegetable broth
• ·1 tsp kosher salt
• ·4 tbsp unsalted butter
• ·8 sage leaves

Steps

1. 01Combine squash, onion, broth, and 1 tsp salt in a pot. Simmer 25-30 minutes until the squash is very tender.
2. 02Blend until smooth.
3. 03In a small skillet, melt 4 tbsp butter over medium heat until it foams and turns nutty brown, about 3-4 minutes. Add sage leaves in the last 30 seconds until crisp.
4. 04Ladle soup into bowls, spoon over the brown butter and crisp sage.

Community discussion (3)

• Maya P.

  cooked this▲ 201 month ago

  The brown butter sage is doing so much work here -- don't serve this without it.

• Daniel R.

  cooked this▲ 161 month ago

  Roasted the squash first instead of simmering it -- deeper flavor, adds about 20 minutes though.

• Ben H.

  ▲ 61 month ago

  Blended with an immersion blender right in the pot, way less cleanup than a stand blender.