All about this sage brown butter butternut squash soup!
I’ve always loved butternut squash soup but felt like it was missing something, so I took it to the next level! The sage brown butter is a simple way to add such a deep flavor to this soup. And the French onion style topping – a slice of bread with melty cheese – makes it feel more like a complete meal.
The easiest way to cook and prepare butternut squash
Peeling, dicing and boiling butternut squash is tedious and time consuming. Instead, place the whole butternut squash on to a baking sheet and bake for 60 to 90 minutes depending on the size of the squash. You will know when it’s done when you can easily pierce the squash with a fork. Remove from the oven and allow to cool enough to touch. Then the skin will easily peel off. Use a spoon to help separate the skin from the squash.

Kitchen essentials
- A baking sheet
- A blender or food processor
- A small/medium saucepan
- A knife & cutting board
- Measuring cups/spoons
- Heat-safe soup crocks (optional). Click here for the soup crocks that I have. See notes below the recipe for an alternative to soup crocks.
Substitutions
- Vegetable stock: can be replaced with chicken stock.
- Gruyere cheese: can be substituted with shredded swiss, provolone or fontina cheese.
- Pure maple syrup: can be substituted with equal parts honey.



Nutrition Facts
4 servings per container
Serving Size1 servings
Calories559
- Amount Per Serving% Daily Value *
- Total Fat
33.3g
52%
- Saturated Fat 20.0g 100%
- Trans Fat 1.1g
- Cholesterol 90.7mg 31%
- Sodium 1103.7mg 46%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
56.8g
19%
- Dietary Fiber 12.0g 48%
- Sugars 16.0g
- Protein 14.5g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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