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The Very Best Butternut Squash Soup

This recipe has been a classic in my family for years, and it's one we make countless times every autumn. It's incredibly simple, comes together with only a handful of ingredients, and it's relatively healthy. It's topped with fresh popcorn and brown sage butter for the perfect cozy dinner. I highly recommend serving with a loaf of sourdough for dipping!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 people
Ingredients Method

Ingredients
  

  • 3 pounds butternut squash peeled and cubed
  • 1 shallot sliced in half
  • 2 teaspoons coriander
  • ½ teaspoons cayenne pepper
  • 1 teaspoon granulated sugar
  • 2 Tablespoons olive oil
  • ½ cup pumpkin puree
  • 4 cups water
  • salt and pepper to taste
  • ¼ cup salted butter
  • ⅓ cup whole sage leaves
  • 1 cup fresh popcorn

Method
 

  1. Preheat the oven to 400℉.
  2. Place the chopped butternut squash and halved shallot on a large baking sheet. In a small bowl, toss together the coriander, cayenne, and sugar. Drizzle the squash and shallot with olive oil and sprinkle the spice mix on top. Toss until evenly coated.
  3. Cook for 25-30 minutes or until the squash is tender. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a blender. Add the pumpkin puree and water, and blend until smooth. Pour the soup into a large pot and bring to a simmer over medium heat. Season with salt and pepper to taste. Allow the soup to simmer while we make the brown sage butter.
Make the brown sage butter
  1. Add the butter and sage to a small saucepan. Let the butter melt, and then continue cooking until it starts to sizzle and foam. Stir constantly as the butter begins to brown and the sage is crisping. Once golden brown, remove from the heat.
  2. Divide the soup into serving bowls, top with a handful of fresh popcorn, and drizzle over the sage brown butter, making sure each bowl has a couple pieces of the crispy sage. Enjoy!