Sheet Pan Butternut Squash Soup is the emergency answer when soup season hits and you need soup but you’re also tired from raking up all. those. leaves.
It couldn’t be easier… squash, onion, apples and garlic all roast together to beautifully caramelized perfection and then get blended to silky smooth heaven and – because we can – we’ll top it with a luscious drizzle of brown butter, a scattering of crispy sage and a pinch of red pepper flakes because we’re cozy but still a little spicy aren’t we?
Perfect for a simple Fall dinner or lunch… plus its not much more than blended up vegetables so I fully endorse swapping out your morning green juice and having this for breakfast.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Sheet Pan Butternut Squash Soup with Brown Butter and Crispy Sage
Ingredients
For the soup:
- 1 butternut squash peeled and diced
- 1 large onion
- 2 large apples
- 2 garlic cloves chopped
- 3 Tbsp olive oil
- Pinch red pepper flakes
- 4 cups broth*
- 1/4 cup heavy cream
For the butter and sage:
- 1/3 cup butter
- 12-15 sage leaves
Instructions
Heat the oven to 400 degrees
Roast the squash:
- Spread the squash, onion, apples and garlic in an even layer on a baking sheet.
- Drizzle with the olive oil and season with S&P and a pinch of red pepper flakes.
- Roast for 30-40 minutes, until the squash is tender and cooked through.
Make the brown butter:
- While the squash roasts, make the brown butter by adding the butter to a skillet over medium heat and allow to cook until it starts to brown.
- As soon as it starts to brown sprinkle in the sage leaves and remove from the heat.
- Stir for a few more seconds and pour into a bowl.
Make the soup:
- Transfer everything from the baking sheet to a large soup pot over medium heat and add in the broth.
- Blend with an immersion blender until smooth.**
- Stir in the cream and season with more salt and pepper, if needed.
- Bring to a simmer and allow to cook for 5 minutes.
- Serve the soup toopped with a drizzle of the butter, a few of the sage leaves and a sprinkle of red pepper flakes.
Notes
**can also transfer to a blender and blend until smooth
my pro tips for making the best sheet pan butternut squash soup
Chopping – keep the butternut squash cubes quite small so they roast evenly and more quickly.
Blending – I use an immersion blender and it does the job quite well. If you like you can pour the whole mixture into a high powered blender instead… it just requires some extra dishes which I am not into.
Apples – it’s best to use firm, tart apples that will hold up when roasted and that will give us the sweet-tart flavour we’re looking for. I usually choose Granny Smith or Honeycrisp apples and often I use one of each… for fun.
Butter – I cannot stress enough how delicious the brown butter sage topping is and what it does to magically transform this soup. The butter gives a rich, nutty sweetness and the sage is a warm, herby flavour and a very welcome crunch. Seriously, do it!
recipe substitutions and variations
Add a squeeze of fresh lemon juice at the end for a little extra brightness and zip.
Use pre-cut squash to save time… I find it available in most grocery stores.
Try a different type of squash if that’s what’s available to you… honeynut or acorn would work.
Vegan/Vegetarian Version – use dairy-free butter and swap out the cream for coconut cream or your favourite non-dairy creamer. You can also just leave the cream out completely and it’s still very rich and creamy.
serving suggestions
My favourite way to serve this includes really getting my squash on and making one of my scrumptious Butternut Squash Grilled Cheese Sandwiches to have on the side.
I also love it for lunch with a big salad like this Kale and Chickpea Salad with Crispy Crumbs or this Roasted Delicata Squash Salad with Maple Brown Butter Dressing
I also love the idea of making the soup my whole meal so I save room for some Baked Pumpkin Spice Latte Donuts or Salted Caramel Apple Cookies
storing leftovers and make ahead details…
Storing – you can store this soup in the fridge for 5-6 days and eat it for lunch all week.
Make Ahead – this is a great make-ahead recipe and reheats beautifully. Just gently heat it in a pot on the stove and you can add a splash of broth if it’s too thick.
Freezing – this soup freezes well for 2-3 months.
questions about this sheet pan butternut squash soup
Can you use frozen butternut sqush cubes? absolutely! Just use them straight from the freezer and add about 10 minutes to the cooking time.
Can you sub out the sage for another herb? you can…. but sage really is the best. Rosemary would be my alternative if I had to choose.
I really hope you love this Sheet Pan Butternut Squash soup as much as I do and if you do try don’t forget to drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your soup!
