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Creamy Roasted Acorn Squash Soup with Sage and Brown Butter

A vibrant bowl of creamy orange acorn squash soup topped with crispy fried sage leaves and brown butter swirls.
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This recipe shows you how to make a rich, comforting soup using roasted acorn squash, finished with the nutty flavor of brown butter and fresh sage. It is a simple autumn soup that tastes like home.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy free)
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the acorn squash in half lengthwise and scoop out the seeds. Rub the cut sides with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the acorn squash for 35 to 45 minutes, or until the flesh is tender when pierced with a fork. Let it cool slightly.
  3. Scoop the roasted squash flesh into a large pot. Discard the skins.
  4. Add the chopped onion to the pot with the squash flesh. Cook over medium heat until the onion softens, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the broth. Bring the mixture to a simmer. Use an immersion blender or carefully transfer the soup in batches to a regular blender to blend until completely smooth. Return the pureed soup to the pot.
  6. Stir in the heavy cream. Heat gently, but do not boil. Taste and adjust salt and pepper as needed. This is how you thicken squash soup naturally.
  7. In a small skillet, melt the 2 tablespoons of butter over medium heat. Continue cooking, stirring often, until the butter foams and brown bits form at the bottom and it smells nutty. This is brown butter.
  8. Remove the skillet from the heat. Stir in the chopped fresh sage until it sizzles briefly.
  9. Ladle the soup into bowls. Drizzle each serving with the sage brown butter.

Notes

  • For the best flavor, select acorn squash that feels heavy for its size and has deep, uniform color.
  • If you prefer a thinner consistency, add more broth until you reach your desired texture.
  • You can roast the squash a day ahead of time to make assembly faster.

Nutrition

Find it online: https://cookingbycarla.com/acorn-squash-soup-creamy-roasted-sage-brown-butter/