This cozy butternut squash soup is the perfect fall bowl—naturally sweet, ultra-creamy, and topped with a nutty brown-butter sage. With just a handful of ingredients, you get a soup that feels comforting, tastes delicious, and supports your liver health!
ingredients
- 2 tbsp extra-virgin olive oil
- 3 cups butternut squash, cubed1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 2 tbsp fresh thyme, chopped
- 8 garlic cloves, minced
- 4 cups chicken broth
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- ¼ tsp ground nutmeg
- 1 tbsp maple syrup
- 1 cup heavy cream
- ¼ cup grated parmesan
- 8–10 fresh sage leaves
- 4 tbsp unsalted butter
directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss squash, onion, carrots, thyme, and garlic with olive oil, salt, and pepper. Roast for 25-30 minutes, until soft and slightly caramelized.
- Transfer roasted vegetables to a Dutch oven. Blend with an immersion blender until smooth.
- Stir in chicken broth, chili powder, paprika, nutmeg, and maple syrup. Bring to a boil, then reduce to a simmer.
- In a small pan, melt butter over medium heat with sage leaves. Stir occasionally until butter browns and foams. Remove sage and set aside.
- After 30 minutes, add in brown butter that was set side as well as heavy cream and parmesan cheese. Simmer for 30 minutes.
- Serve soup with a swirl of cream, a few crispy sage leaves, and a sprinkle of parmesan.
