Butternut Squash Soup with Brown Butter Sage

Roasted squash blended smooth, with brown butter and crisp sage spooned over the top.

1 hr · Serves 6 · American

Ingredients

  • 3 lb butternut squash, peeled and cubed
  • 1 yellow onion, cut into wedges
  • 3 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 4 cups vegetable stock
  • 1 pinch nutmeg, freshly grated
  • 3 tbsp unsalted butter
  • 12 sage leaves
  • kosher salt and black pepper

Method

  1. Heat the oven to 425°F. Toss the squash, onion and garlic with the oil, salt and pepper and roast on a sheet pan until browned at the edges and soft, 35 to 40 minutes.
  2. Squeeze the garlic from its skins. Blend the squash, onion and garlic with the stock until very smooth, then warm through in a pot with the nutmeg. Thin with water if needed and season.
  3. Melt the butter in a small skillet over medium heat. Add the sage and cook until the leaves crisp and the butter smells nutty and turns golden, 2 to 3 minutes.
  4. Ladle the soup into bowls and spoon the brown butter and sage over the top.
  • Six weeknight dinners for October: It gets dark early and you want something warm on the table by seven. Here's a week of it, with one shopping trip and a soup you can make on Sunday.
  • Zuppa Toscana: Sausage, potatoes and kale in a creamy broth. Monday night in one pot.
  • Weeknight Dal: Red lentils cooked soft with cumin, ginger and tomato. A pantry dinner in forty minutes.
  • Sheet Pan Maple Dijon Salmon: Salmon brushed with maple, Dijon and tamari, roasted on one pan with a green vegetable.
  • Crispy Beef Tacos: Seasoned beef folded into corn tortillas and fried in a skillet until crisp.