Creamy Roasted Butternut Squash Soup with Sage Brown Butter

Velvety, golden butternut squash soup, slow-roasted until its natural sugars caramelize and deepen into a whisper of sweetness, then blended with a touch of cream until it’s luxuriously smooth and comforting. Each spoonful coats the tongue with warm, autumnal richness—subtle notes of nutmeg and roasted garlic dancing in the background—before the magic happens: a generous drizzle of sage brown butter, nutty, fragrant, and just a little toasty, carrying the earthy perfume of crisped sage leaves that crackle softly as they sink in. A final flourish of freshly cracked black pepper and a delicate sage leaf crown make this bowl feel like the cosiest Christmas hug, elegant enough for your holiday table yet so soul-soothing you’ll want to keep the pot all to yourself. One taste, and the festive season officially begins.

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Step 1

Preheat oven to 200°C/400°F.

Step 2

Peel and cube the squash into 2-cm pieces. Toss with onion, garlic, olive oil, salt, pepper and paprika on a baking tray. Roast 35–40 min until soft and caramelised.

Step 3

Transfer roasted vegetables to a blender (or pot if using stick blender). Add stock and blend until silky smooth. Add cream and blend again. Adjust seasoning. (Can be made 2 days ahead – refrigerate.)

Step 4

Reheat gently just before serving.

Step 5

In a small pan, melt butter over medium heat. Add sage leaves. Cook until butter browns and sage is crispy (2–3 min).

Step 6

Serve soup in warmed bowls, drizzle with sage brown butter, scatter pumpkin seeds and a few crispy sage leaves.