Sheet Pan Butternut Squash Soup with Brown Butter and Crispy Sage
A cozy, creamy roasted butternut squash soup made on a sheet pan and finished with nutty brown butter and crispy sage. It’s fall comfort food at its finest… easy, elegant, and full of flavour.
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
*chicken or vegetable broth
**can also transfer to a blender and blend until smooth
**can also transfer to a blender and blend until smooth
Tried this recipe?Let us know how it was!