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Cozy Delicata Squash Soup with Brown Butter & Sage

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A rich, velvety delicata squash soup elevated with nutty brown butter and crispy sage. This comforting fall recipe is surprisingly simple yet tastes like it came from a fancy farm-to-table restaurant.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • Pinch of nutmeg (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut delicata squash in half lengthwise, scoop out seeds, and slice into ½-inch thick half-moons. Toss with olive oil and a pinch of salt. Spread in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, heat a soup pot over medium heat with a drizzle of olive oil. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. In a small skillet, melt butter over medium heat. Swirl occasionally until it foams, then subsides and turns a deep amber color with a nutty aroma (about 3-4 minutes). Immediately add sage leaves and cook for 15-20 seconds until crisp. Transfer sage to a paper towel-lined plate and reserve the brown butter.
  5. Add roasted squash to the pot with onions and garlic. Pour in vegetable broth, salt, pepper, and nutmeg if using. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Remove from heat and use an immersion blender to puree until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.) Stir in 3 tablespoons of reserved brown butter. Taste and adjust seasoning.
  7. Ladle soup into bowls. Drizzle with remaining brown butter, top with crispy sage leaves, and sprinkle with flaky sea salt if desired. Serve immediately.

Notes

Watch the brown butter carefully—it goes from perfect to burnt in about 30 seconds. For best results, use an immersion blender to avoid transferring hot soup. The soup actually tastes better the next day as flavors meld. For a vegan version, use high-quality vegan butter like Miyoko’s. If using a regular blender, let soup cool for 5 minutes and remove center cap from lid, covering with a towel to let steam escape.

Nutrition

Keywords: delicata squash soup, brown butter sage soup, fall soup, creamy squash soup, easy squash soup, vegetarian soup, gluten-free soup

Find it online: https://bakebelle.com/cozy-delicata-squash-soup-with-brown-butter-and-sage/