From the Cottage: Cozy Butternut Squash Soup with Sage and Brown Butter

There is something about early November in New Jersey that calls for soup. The air turns crisp, the evenings come earlier, and a pot simmering on the stove makes the whole house feel warm and settled. This is a cottage recipe to try: a simple, velvety butternut squash soup, finished with sage and brown butter.

Prep time: 20 minutes. Cook time: 40 minutes. Serves: 4.

Ingredients

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

3 tablespoons unsalted butter

8 to 10 fresh sage leaves

1/2 cup heavy cream (optional), plus more for drizzling

Method

1. 
   

   Warm the olive oil in a large pot over medium heat. Add the onion and a pinch of salt and cook for 5 to 7 minutes, until soft and translucent.

2. Stir in the garlic and cook for 1 minute, just until fragrant.

3. Add the butternut squash and vegetable broth. Bring to a gentle boil, then reduce the heat, cover, and simmer for 25 to 30 minutes, until the squash is very tender.

4. While the soup simmers, melt the butter in a small pan over medium heat. When it foams and turns golden with a nutty smell, add the sage leaves and cook for 1 to 2 minutes, until crisp. Remove from the heat right away so the butter does not burn.

5. Blend the soup until smooth, using an immersion blender in the pot or working in batches in a blender, with the lid vented and a towel over the top. Return it to the pot.

6. Stir in the cream, if using, and season with salt and pepper to taste. Warm through gently, without boiling hard.

7. Ladle into warm bowls, drizzle with brown butter and a little cream, and top with the crisp sage leaves.

A Cozy November Evening

I love the way a simple soup can slow an evening down. When the pot is on the stove and the sage is crisping in brown butter, there is time to set the table without rushing, light a candle, and enjoy a quiet meal at home. Serve this soup with warm bread, if you like, and save the leftovers for lunch the next day; it reheats gently and tastes just as comforting.

If you try this cottage recipe, make it your own. A little more sage, a swirl of cream, or a pinch of nutmeg can all work well. The best part is not perfection; it is a warm bowl, a calm kitchen, and a November evening that feels a little more like home.