Roasted Butternut Squash Soup with Brown Butter Sage Sauce

If you're a fan of creamy soups, this butternut squash soup recipe is the perfect dish for cozy fall days. Roasting the butternut squash along with garlic and onion deepens the flavors, while the brown butter sage sauce adds a rich, nutty finish that’s absolutely irresistible. Whether you're looking for a comforting butternut squash soup or a special touch with brown butter sauce, this recipe will hit the spot.

Ingredients:

• 1 large butternut squash
• 1 large onion
• 1 whole bulb garlic, peeled
• 2 tablespoons olive oil
• 1 tablespoon Lucky Cajun Black Label
• 1 1/2 cups heavy cream or coconut milk (for a dairy-free option)
• Homemade stock (or store-bought, salt-free)
• 1/2 stick unsalted butter
• Fresh sage leaves

Instructions:

1. Roast the Vegetables:

   • Preheat your oven to 375°F.
   • Cut the butternut squash in half lengthwise, scoop out the seeds (set them aside for roasting later if desired), and rough-cut the peeled onion.
   • Split and peel the garlic bulb.
   • Toss the squash, onion, and garlic in olive oil and 1 tablespoon of Lucky Cajun Black Label seasoning. Spread the vegetables on a baking sheet and roast for 35-45 minutes until everything is sweet and tender.

2. Make the Soup:

   • Once roasted, peel the skin off the butternut squash.
   • Transfer the roasted vegetables to a large pot and add the cream or coconut milk along with 3 cups of stock.
   • Simmer over low heat until warmed through, then blend everything with a stick blender until smooth and creamy. If the soup is too thick, add more stock. If it’s too thin, let it simmer until it thickens to the desired consistency.
   • Taste and season with more Lucky Cajun Black Label as needed, but don't overdo it! You’ll be adding more of this seasoning to the brown butter sage sauce.

3. Make the Brown Butter Sage Sauce:

   • In a medium stainless steel pan, heat half a stick of unsalted butter over medium heat. Watch closely as the butter begins to brown.
   • Once it starts to brown, add a handful of fresh sage leaves and a few pinches of Lucky Cajun Black Label. The aroma will be incredible!
   • If the butter burns, lower the heat and try again. If it’s not browning, increase the heat slightly until it reaches a toasty golden color.

4. Serve:

   • Ladle your rich, creamy roasted butternut squash soup into bowls.
   • Drizzle the brown butter sage sauce over the top for an extra layer of flavor.
   • Pair with fresh bread, and enjoy!

This roasted butternut squash soup is perfect for any occasion, offering the richness of roasted vegetables, the creaminess of your choice of dairy or coconut milk, and the warmth of brown butter sage sauce. It’s a delicious addition to any fall table, making it one of the best butternut squash soup recipes you'll ever try!