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October 22, 2022

Sage Brown Butter Butternut Squash Soup – w/ a French Onion Style Topping

by Slow Down Company

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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.
More soups to love
  • Roasted Garlic Tomato Soup – Using REAL Tomatoes
  • Creamy Beef Enchilada Soup – Slow Cooker Recipe
Sage Brown Butter Butternut Squash Soup
Sage Brown Butter Butternut Squash Soup
Sage Brown Butter Butternut Squash Soup
Sage Brown Butter Butternut Squash Soup - w/ a French Onion Style Topping
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Sage Brown Butter Butternut Squash Soup – w/ a French Onion Style Topping

Recipe by Slow Down Company Course: Main DishesDifficulty: Intermediate
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

30

minutes

Ingredients

  • 3 lbs. butternut squash, whole

  • 1/2 cup butter

  • 4 sage leaves

  • 2 cups vegetable stock

  • 2 tbsp pure maple syrup (optional)

  • 1/2 tsp salt

  • 4 slices of bread, 1″ thick

  • 1 cup shredded gruyere cheese

Directions

  • Preheat oven to 350 F. Place the squash on a baking sheet and bake for 60-90 minutes, depending on the size of the squash. You will know when it’s ready when you can easily pierce with a fork. Allow it to cool to the touch, then peel the skin off, using a spoon to help separate the skin from the squash. Then cut the squash in half and scoop out the seeds.
  • Make the sage brown butter (brown butter cooks quickly, so don’t leave the stove unattended). Add your butter to a saucepan on medium heat. Once the butter has melted, add the sage leaves. Be sure to stir continuously. The butter should begin to foam and sizzle. In about 5 minutes, the butter will start to turn golden brown and have a nice nutty aroma. Remove from the heat and pour into a heat-safe bowl immediately to prevent the butter from burning. Remove the sage leaves, pat them dry, and set them aside.
  • Blend it all together. In a blender or food processor, add the butternut squash, the brown butter, vegetable stock, maple syrup and salt. Blend until smooth and creamy. Transfer the soup back to a saucepan on medium heat to keep warm.
  • Put the oven on broil at 550 F. Pour the soup into heat-safe soup crocks*, then top each crock with a slice of bread and 1/4 cup of shredded cheese. Place the crocks on a baking sheet and broil for 60 to 90 seconds. The cheese should be browned and bubbly. Pull the crocks out of the oven, garnish with a fried sage leaf, and enjoy!

Notes

  • *If you don’t have heat-safe soup crocks, pour the soup into regular bowls. Place your toasted bread directly onto a baking sheet and top the bread with cheese. Broil for 60-90 seconds, then transfer the cheesy bread on top of your soup.

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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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    Bianca Soucy, Certified Health Coach

    me

    Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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