When I think of fall foods, this soup is the first thing that comes to mind! Brown Butter Sage and Squash Soup highlights one of my favorite fall ingredients: squash. In this recipe, I use honeynut, but it’s also great with butternut. The natural sugars in the squash caramelize in the oven, creating a sweet flavor that pairs perfectly with the brown butter. It’s a must make for me every fall!
Key Ingredients & Substitutions:
- Honeynut Squash – Honeynut squash is by far my favorite squash out there. It is a smaller, cuter and sweeter version of a butternut squash. I feel like the flavor is more powerful, which is why it is my choice for this soup. You can also use butternut or pumpkin here!
- Butter – It wouldn’t be a brown butter soup without butter! But if you are dairy free, no worries, just use oil.
- Sage – Toasted and crispy sage helps infuse flavor into this soup. You also could use oregano or rosemary.
- Chicken Stock – I like chicken stock for the flavor. However, you can make this vegetarian by using veggie stock.
- Heavy Cream – Heavy cream is the secondary liquid used here to simmer the soup. If dairy free, use coconut milk.
@kellyscleankitchen How to make brown butter squash soup! Perfect for Fall! Ingredients: * 4 honeynut squash, or 2 butternut squash * 2 Tbsp olive oil * salt and pepper to taste * 1/4 cup butter * 10 sage leaves * 1 onion, diced * 2 carrots, diced * 5 garlic cloves, minced * 2 sprigs thyme * 3 cups chicken stock * 1 cup heavy cream Go to below link for the rest! https://kellyscleankitchen.com/2025/10/21/brown-butter-sage-squash-soup/ #soup #squashsoup #honeynut #butternutsquashsoup ♬ original sound - Chef Kelly Scott
Brown Butter Sage & Squash Soup
Prep Time: 15 minutes
Cook Time: 1 Hours 15 minutes
Total Time: 1 Hours 30 minutes
Serves: 6
Ingredients:
- 4 honeynut squash, or 2 butternut squash
- 2 Tbsp olive oil
- salt and pepper to taste
- 1/4 cup butter
- 10 sage leaves
- 1 onion, diced
- 2 carrots, diced
- 5 garlic cloves, minced
- 2 sprigs thyme
- 3 cups chicken stock
- 1 cup heavy cream
Preparation:
STEP 1.
Preheat the oven to 425°F.
STEP 2.
Halved the squash and scoop out the seeds. Coat with olive oil and sprinkle with salt and pepper. Place cut side down onto a parchment lined sheet tray. Roast for 40-60 minutes, until they are soft and cooked through. Set aside.
STEP 3.
In a pot over medium heat, add the butter. Once the butter is bubbling, add the sage. Toast the sage for 3-5 minutes, until the butter has browned and the sage is crispy. Remove the sage.
STEP 4.
In the same pot, add the onions and carrots. Saute until cooked through, stirring occasionally and salting as you go. After 5-8 minutes, stir in the garlic and saute for another 2 minutes.
STEP 5.
Stir in the thyme, chicken stock, heavy cream and flesh from the squash. Season with salt and pepper to taste and bring it up to a low bubble / simmer. Top the pot with a lid and simmer on low for 25 minutes to develop flavor.
STEP 6.
Remove the lid and turn off the heat. Discard the thyme and blend the soup with an immersion blender until smooth.
STEP 7.
Taste for seasoning and adjust accordingly.
STEP 8.
Serve topped with the crispy sage. Enjoy!
Sounds delishus
Made exactly per this recipe and it is an excellent soup!