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Creamy Butternut Squash Soup Recipe with Crispy Sage Croutons

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A cozy, creamy butternut squash soup enhanced by caramelized roasted squash and topped with crispy sage brown butter croutons for a perfect balance of smooth and crunchy.

Ingredients

Scale
  • 2 pounds (900 g) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 4 tablespoons (57 g) unsalted butter, softened
  • About 12 fresh sage leaves
  • 4 cups (120 g) day-old bread cubes (sourdough or country loaf preferred)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups (960 ml) vegetable broth (low-sodium preferred)
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for roasting and sautéing

Instructions

  1. Preheat oven to 400°F (200°C). Spread cubed butternut squash on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, tossing halfway, until tender and caramelized.
  2. While squash roasts, melt unsalted butter in a medium skillet over medium heat. Cook until foamy and golden brown, about 3-4 minutes. Add sage leaves and crisp for 1-2 minutes. Remove sage leaves and set aside on paper towels.
  3. Add bread cubes to the browned butter in the skillet. Toss to coat and cook for 5-7 minutes, stirring occasionally, until croutons are crisp and golden. Transfer to a plate and set aside.
  4. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Sauté chopped onion for 5 minutes until translucent. Add minced garlic and cook for 1 minute, careful not to burn.
  5. Add roasted butternut squash to the pot. Pour in vegetable broth and bring to a simmer. Cook gently for about 10 minutes to blend flavors.
  6. Puree the soup using an immersion blender until silky smooth. If using a regular blender, blend in batches carefully to avoid steam burns.
  7. Return pureed soup to low heat. Stir in heavy cream, ground nutmeg, salt, and pepper. Warm through without boiling to prevent curdling. Adjust seasoning to taste.
  8. Ladle soup into bowls and top generously with crispy sage brown butter croutons. Garnish with reserved sage leaves if desired. Serve immediately.

Notes

Roasting the squash is essential for caramelized sweetness. Brown the butter carefully to avoid burning. Use day-old bread for croutons to ensure crispiness. Blend soup in small batches if using a regular blender to avoid steam overflow. Adjust creaminess by adding cream gradually or substituting with coconut cream for dairy-free. Salt well to balance natural sweetness. Store soup and croutons separately to maintain crunch. Soup freezes well without cream; add cream after thawing.

Nutrition

Keywords: butternut squash soup, creamy soup, sage croutons, fall recipe, roasted squash, comfort food, easy soup recipe

Find it online: https://avabake.com/creamy-butternut-squash-soup-recipe-with-crispy-sage-croutons-easy-and-perfect/