Print

Easy Creamy Butternut Squash Soup with Brown Butter

creamy butternut squash soup with brown butter - featured image
Print Recipe

A silky, velvety butternut squash soup enriched with nutty brown butter and roasted vegetables. This simple yet elegant starter comes together in under 45 minutes and is perfect for dinner parties or cozy weeknights.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 2 tablespoons olive oil, for roasting
  • 4 tablespoons unsalted butter
  • Fresh sage leaves (optional, about 6-8 leaves)
  • Flaky sea salt, for finishing (like Maldon)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. Toss the cubed squash and chopped onion on a large baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until fork-tender and starting to brown at the edges.
  3. While the vegetables roast, make the brown butter: In a small skillet, melt 4 tablespoons unsalted butter over medium heat. Swirl occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and looks golden-brown (about 3-4 minutes), remove from heat immediately. If using sage leaves, toss them in the hot butter for about 15 seconds until crisp, then remove with a fork and set aside on a paper towel.
  4. Transfer the roasted squash and onions to a large pot. Add the smashed garlic cloves and 4 cups broth. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes.
  5. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, work in batches—fill no more than halfway, hold the lid down with a towel, and blend until smooth.
  6. Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon nutmeg, and the heavy cream if using. Taste and adjust seasoning. If the soup is too thick, add a splash more broth or water until desired consistency.
  7. Ladle the soup into bowls. Drizzle each serving with a spoonful of brown butter. Top with a crispy sage leaf and a sprinkle of flaky sea salt. Serve immediately.

Notes

For best flavor, make the soup a day ahead—the flavors meld and deepen overnight. Brown butter can go from perfect to burnt in about 30 seconds, so watch it closely. If using a regular blender, blend hot soup in batches and never fill more than halfway to avoid splattering. For a vegan version, use coconut oil or vegan butter for browning and full-fat coconut milk instead of heavy cream.

Nutrition

Keywords: butternut squash soup, creamy soup, brown butter, fall soup, easy soup, dinner party starter, vegetarian soup, gluten-free soup

Find it online: https://cookluma.com/easy-creamy-butternut-squash-soup-with-brown-butter/