Roasted Butternut Squash Soup with Brown Butter, Sage & Maple
Founders
6
20 minutes
45 minutes
Canadian
A Grounded Kitchen Fall Recipe - consider joining our Community
There are few things that announce the arrival of fall quite like a pot of butternut squash soup.
This version takes the classic a little further. The squash is roasted first, allowing its natural sugars to caramelize and deepen before it becomes soup. Brown butter adds a quiet nuttiness, fresh sage brings an earthy autumn note, and just enough maple syrup rounds out the sweetness without turning the soup into dessert.
The final touch is a small splash of apple cider vinegar. It may seem like an unusual addition, but that little bit of acidity brings everything into balance and keeps the soup tasting bright rather than heavy.
The result is silky, savoury, gently sweet and deeply comforting — the kind of soup that makes a cool afternoon feel like an occasion.
Ingredients
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1 large butternut squash, about 3 lb (1.4 kg), peeled, seeded and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups (1 L) vegetable or chicken stock
1 tablespoon pure maple syrup
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper, optional
½ cup (125 mL) heavy cream
1 teaspoon apple cider vinegar
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4 tablespoons unsalted butter
8–10 fresh sage leaves
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Freshly ground black pepper
A small drizzle of maple syrup
Crispy sage leaves
A few drops of brown butter
Optional: toasted pumpkin seeds
Directions
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Preheat the oven to 425°F (220°C).
Place the cubed butternut squash on a large baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss well, then spread the squash into a single layer.
Roast for 30–35 minutes, turning once halfway through, until the squash is completely tender and the edges are deeply golden.
Don’t rush this step. The browned edges are where much of the flavour develops.
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While the squash roasts, heat a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another 30 seconds.
Add the roasted squash, stock, maple syrup, nutmeg and cayenne, if using.
Bring to a gentle simmer and cook for 8–10 minutes.
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Remove the pot from the heat.
Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer the soup to a countertop blender in batches.
If the soup is thicker than you’d like, add a little additional stock until it reaches your preferred consistency.
Return the soup to low heat and stir in the cream.
Do not allow it to boil once the cream has been added.
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While the soup is warming, place the butter in a small skillet over medium heat.
Add the sage leaves.
The butter will melt, foam and then begin to develop golden-brown flecks. Swirl the pan frequently and watch it carefully. Once the butter smells nutty and the milk solids are a deep golden brown, remove it from the heat.
The sage leaves should be crisp.
Transfer the sage leaves to a paper towel and reserve the brown butter.
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Stir 1 teaspoon of apple cider vinegar into the soup.
Taste.
Add more salt if needed, another small splash of vinegar if the soup tastes overly sweet or heavy, or a little more maple syrup if the squash wasn’t particularly sweet.
The finished soup should taste savoury first, naturally sweet second, with enough acidity to keep it lively.
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Ladle the hot soup into bowls.
Drizzle each serving with a little brown butter and maple syrup. Finish with a crispy sage leaf and a few grinds of black pepper.
For added texture, sprinkle with toasted pumpkin seeds.
Serve immediately.