Description
This creamy roasted butternut squash soup with brown butter is the kind of recipe that earns a permanent spot in your fall rotation. It’s simple enough for a Tuesday night but impressive enough for company, with a nutty, golden drizzle that takes it from good to unforgettable.
Ingredients
Scale
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or full-fat coconut milk
- 2 tablespoons unsalted butter (for sautéing)
- 4 tablespoons unsalted butter (for browning)
- Optional: 1 tablespoon maple syrup
- Optional: fresh sage leaves
- Flaky sea salt for finishing
Instructions
- Preheat oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
- Toss the squash cubes with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.
- While squash roasts, melt 2 tablespoons of butter in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Add roasted squash to the pot with onions and garlic. Pour in 3 cups of broth (reserve 1 cup for later). Bring to a gentle simmer and cook for 10 minutes. Add maple syrup if using.
- Remove pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches. Add remaining broth if too thick. Stir in heavy cream or coconut milk. Adjust salt and pepper to taste.
- In a small saucepan over medium heat, melt 4 tablespoons of butter. Swirl occasionally until it foams, then the foam subsides and golden specks appear (about 3-4 minutes). Remove from heat immediately when it smells nutty. If using sage, add during the last 30 seconds.
- Ladle soup into bowls. Drizzle brown butter over the top, including the browned bits. Garnish with crispy sage leaves and flaky sea salt. Serve hot.
Notes
Don’t rush the roasting; caramelization is key for deep flavor. Watch brown butter carefully—it goes from perfect to burnt in about 15 seconds. Season in layers for best results. Use room temperature cream to prevent curdling. Save and roast squash seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 285
- Sugar: 8
- Sodium: 720
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, creamy soup, brown butter, fall soup, roasted squash, gluten-free soup, vegetarian soup