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Cozy Brown Butter Butternut Squash Soup: Easy Fall Recipe

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This cozy brown butter butternut squash soup is a simple yet impressive fall recipe that comes together in under 45 minutes. The nutty brown butter adds a rich depth of flavor that makes this silky-smooth soup a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil, for roasting the squash
  • For garnish (optional): 2 tablespoons pepitas (pumpkin seeds), toasted
  • 1 tablespoon fresh sage leaves, fried in butter until crispy
  • A drizzle of heavy cream or coconut milk
  • Extra cracked black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Cut off both ends, stand upright, slice in half, scoop out seeds, peel, and cut into 1-inch cubes.
  3. Roast the squash: Place cubes on baking sheet, drizzle with olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Brown the butter: In a large pot over medium heat, melt 4 tablespoons butter. Cook, swirling occasionally, until golden brown specks form and it smells nutty (about 4-5 minutes). Remove from heat and pour into a small bowl.
  5. Sauté aromatics: Return pot to medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 1 minute more.
  6. Combine: Add roasted squash, 4 cups vegetable broth, browned butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and cayenne (if using). Stir and bring to a gentle simmer.
  7. Simmer: Let soup simmer for 10 minutes, stirring occasionally, until squash is very tender.
  8. Blend: Remove from heat. Use an immersion blender to blend until smooth (about 2-3 minutes). If using a regular blender, let cool 10 minutes, then blend in batches.
  9. Finish with cream: Stir in 1/2 cup heavy cream. Adjust seasoning to taste. Add extra broth if too thick.
  10. Serve: Ladle into bowls. Garnish with toasted pepitas, crispy sage leaves, a drizzle of cream, and extra black pepper. Serve hot.

Notes

Don’t rush the brown butter—medium heat is key. Roast the squash for best flavor. Season in layers. Let soup cool before blending if using a regular blender. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://fizzlefork.com/cozy-brown-butter-butternut-squash-soup-easy-fall-recipe/