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Creamy Roasted Butternut Squash Bisque Recipe with Brown Butter and Sage

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A warm and comforting bisque featuring caramelized roasted butternut squash, nutty brown butter, and crispy sage, perfect for cozy fall evenings.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out evenly to avoid steaming.
  2. Roast for 25-30 minutes, turning halfway. The squash should be golden and caramelized with slightly crisp and browned edges.
  3. While the squash roasts, heat a large pot over medium heat. Add 1 tablespoon olive oil and sauté the diced onion until translucent, about 5 minutes, stirring often.
  4. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
  5. Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for about 10 minutes to marry the flavors.
  6. While simmering, brown the butter in a small skillet over medium heat. Swirl occasionally until it turns golden brown and smells nutty, about 4-5 minutes.
  7. Add the sage leaves to the brown butter and fry until crisp, about 1-2 minutes. Remove from heat and set aside.
  8. Use an immersion blender to puree the soup in the pot until smooth. If using a blender, carefully transfer the soup in batches and return to the pot.
  9. Stir in the heavy cream and ground nutmeg. Heat gently without boiling to combine everything smoothly.
  10. Season with salt and pepper to taste. Ladle the bisque into bowls and drizzle with the brown butter and crispy sage leaves before serving.

Notes

If soup is too thick, add a splash of broth or water to loosen. For a vegan version, substitute butter with coconut oil and heavy cream with coconut cream. Brown butter carefully to avoid burning. Roasting the squash caramelizes sugars for deeper flavor. Puree thoroughly for silky texture; strain if desired for extra smoothness.

Nutrition

Keywords: butternut squash bisque, roasted squash soup, brown butter, sage, fall recipe, creamy soup, vegetarian, gluten-free

Find it online: https://shimmersnack.com/creamy-roasted-butternut-squash-bisque-recipe-with-brown-butter-and-sage-perfect-for-fall/