Sage Butternut Squash Soup with Sage Browned Butter

Sage Butternut Squash Soup with Sage Browned Butter

Ah! What beautiful colors fall brings us not only in the fall leaves but in the colors of our foods. I just love the beautiful bright orange color of butternut squash and this soup is a lovely reminder of the beauty and taste of this food. 

I had fun taking a basic recipe and adding my own special flavors and elements to the dish. The browned butter on top really takes this dish to the next level! :) YUM!! 

Sage Butternut Squash Soup with Sage Brown Butter: 

Makes 3-4 small servings

1.5 pounds butternut squash, peeled and cut into small cubes (1/2 inch) 

2 tablespoons olive oil

1 tablespoon chopped fresh sage

1.5 tablespoons unsalted butter

1 1/2 leeks, white and tender green parts, coarsely chopped

2 teaspoons chopped fresh sage

1 1/3 cups chicken stock or veggie stock

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Brown Butter: 

3 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1. Heat the oven to 350. In a medium bowl, toss the squash cubes with the olive oil and fresh sage. Place onto a rimmed baking sheet and roast for 20-30 minutes until the squash is soft and beginning to brown. 

2. While the squash is roasting, in a large saucepan melt the butter over fairly low heat. Add in the sage and leeks and cook, stirring from time to time, until softened and browned- about 15 minutes or so. 

3. Stir in the chicken or veggie stock and the roasted squash. Simmer the mixture over medium heat for 10-15 minutes.

4. While the soup is simmering, make the brown butter. Over medium to high heat, add the butter and sage to the skillet. The butter will foam for a while. Stir the butter with a spatula. After a while the bubbling subsides and the butter will begin to brown. Take the butter mixture off the heat once it is browned and set aside. 

5. Puree the soup in a blender or food processor. Add in more stock as needed to create the thickness of soup that you want. 

6. Serve in bowls and top with browned butter. You can also top with homemade croutons! 

**You may serve these with homemade croutons if you'd like. I made some gluten free cornbread that I made into cubes, then brushed with butter and sprinkled with Parmesan cheese and baked them in a 350 oven for a few minutes.