Description
A quick and comforting fall soup made with roasted delicata squash and nutty brown butter. Ready in under 30 minutes with no peeling required, this creamy soup is perfect for cozy evenings and meal prep.
Ingredients
Scale
- 2 medium delicata squash (about 2 pounds total), halved, seeded, and cut into 1-inch half-moons
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth (low-sodium preferred)
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
- 1/4 cup heavy cream or full-fat coconut milk
- Optional toppings: roasted pepitas, extra brown butter drizzle, fresh thyme leaves, or a swirl of cream
Instructions
- Preheat oven to 400°F (200°C). Wash delicata squash, halve lengthwise, scoop out seeds, and cut into 1-inch half-moons. Toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
- While squash roasts, place a large pot or Dutch oven over medium heat. Add 4 tablespoons butter. Let melt, swirling occasionally, until butter foams, turns golden, then develops brown specks (about 3-4 minutes). Remove from heat immediately when it smells nutty and looks amber. Pour into a small bowl, leaving about 1 tablespoon in the pot.
- Return pot to medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
- Add roasted squash, 4 cups vegetable broth, and fresh thyme sprigs to the pot. Bring to a boil, then reduce heat to low and simmer 10 minutes. Remove thyme sprigs.
- Blend soup until smooth using an immersion blender directly in the pot, or carefully transfer to a blender in batches (remove center cap, cover with towel).
- Stir in heavy cream or coconut milk and reserved browned butter. Season with salt and pepper to taste (about 1 teaspoon salt and 1/4 teaspoon pepper).
- Serve immediately with desired toppings.
Notes
Don’t walk away from the brown butter—it can burn in seconds. Roasting the squash adds deeper flavor, but you can skip it and simmer the squash directly in the broth if short on time. Season in layers for best flavor. Soup tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 280
- Sugar: 10
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 4
- Protein: 4
Keywords: delicata squash soup, brown butter soup, fall soup, creamy squash soup, easy soup recipe, 30-minute soup, vegetarian soup, gluten-free soup