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Creamy Butternut Squash Soup with Easy Brown Butter Recipe

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This creamy butternut squash soup with brown butter is deceptively simple, roasting the squash whole for maximum sweetness and minimal prep. It’s a crowd-pleasing, make-ahead dish that looks and tastes like you spent hours fussing.

Ingredients

Scale
  • 1 medium butternut squash, about 2 ½ to 3 pounds
  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped (about 1 ½ cups)
  • 3 cloves garlic, smashed
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • ½ teaspoon salt (fine sea salt), plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon nutmeg, freshly grated
  • 4 tablespoons unsalted butter (for brown butter)
  • Optional garnishes: heavy cream or coconut milk, fresh thyme or sage leaves, roasted pepitas, crumbled bacon

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Wash the squash thoroughly.
  2. Using a sharp knife, carefully pierce the squash in 5 to 6 places. Rub the whole squash with olive oil and place it on a baking sheet.
  3. Roast the squash for 45 to 60 minutes, until a fork slides easily into the thickest part. Let cool on the baking sheet for about 10 minutes.
  4. While the squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 6 to 8 minutes. Add the smashed garlic and cook for another minute until fragrant. Remove from heat.
  5. Once the squash is cool enough to handle, cut it in half lengthwise. Scoop out the seeds and stringy bits and discard. Scoop the soft flesh away from the skin and add it to the pot with the onions and garlic.
  6. Add the 4 cups of broth, salt, pepper, and nutmeg. Stir and bring to a gentle simmer over medium heat. Let it bubble softly for 5 minutes.
  7. Blend the soup until silky smooth using an immersion blender (about 2 to 3 minutes) or in batches in a regular blender. Taste and adjust salt and pepper as needed.
  8. While the soup is still warm, make the brown butter: melt the butter in a small skillet over medium heat. Swirl occasionally. After about 3 to 4 minutes, the foam will subside and golden brown specks will form. The butter will smell nutty. Immediately remove from heat and pour into a heatproof bowl.
  9. Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving. Add any desired garnishes and serve immediately.

Notes

Roast the squash whole to save prep time and enhance sweetness. Watch the brown butter carefully—it goes from perfect to burnt in seconds. The soup can be made ahead and refrigerated for up to 5 days; flavors deepen overnight. Freeze without brown butter for up to 3 months. For a vegan version, use vegan butter and vegetable broth.

Nutrition

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

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