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Cozy Roasted Butternut Squash Soup with Brown Butter

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A velvety roasted butternut squash soup finished with nutty brown butter and crispy sage. This simple, gluten-free fall comfort food is perfect for meal prep and crowd-pleasing dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 1/4 teaspoon ground nutmeg (preferably freshly grated)
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup full-fat canned coconut milk (or heavy cream)
  • 3 tablespoons unsalted butter (European-style preferred, e.g., Kerrygold)
  • 6–8 fresh sage leaves (optional)
  • Salt and pepper to taste
  • Toasted pumpkin seeds (for garnish, optional)
  • A swirl of coconut milk or cream (for garnish, optional)
  • Fresh thyme sprigs (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the stem end and the bottom. Slice the squash in half where the narrow neck meets the round bulb. Scoop out the seeds from the bulb with a spoon. Cut the squash into 1-inch cubes.
  3. Roast the squash: Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and edges are golden brown.
  4. While the squash roasts, start the soup base: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
  5. Add the garlic and spices: Stir in the minced garlic, dried thyme, and ground nutmeg. Cook for 1 minute until fragrant.
  6. Add the broth and roasted squash: Pour in the vegetable broth and add the roasted squash cubes. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Let simmer for 10 minutes to meld flavors.
  7. Blend until smooth: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches—fill no more than halfway, remove center cap from lid, cover with a towel, and blend on low speed. Return blended soup to the pot.
  8. Stir in the coconut milk: Add 1/2 cup full-fat coconut milk and stir until fully incorporated. Taste and adjust seasoning with salt and pepper.
  9. Make the brown butter: In a small light-colored skillet, melt 3 tablespoons butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and golden-brown specks will form at the bottom (about 3-4 minutes). As soon as it smells nutty and looks amber, remove from heat. If using sage leaves, add them to the hot butter—they’ll crisp up in about 15 seconds.
  10. Serve: Ladle the soup into bowls. Drizzle each bowl with a spoonful of brown butter and a few crispy sage leaves. Add a sprinkle of toasted pumpkin seeds and a fresh thyme sprig if desired. Serve hot with crusty bread or a simple side salad.

Notes

For best flavor, don’t skip roasting the squash—it caramelizes and deepens the taste. Brown butter can burn quickly; watch carefully and remove from heat as soon as it turns amber. The soup tastes even better the next day. To make vegan, use a high-quality vegan butter like Miyoko’s for the brown butter. For a nut-free version, skip the pumpkin seeds or use sunflower seeds.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, brown butter soup, fall soup, gluten-free soup, vegetarian soup, comfort food, easy soup recipe

Find it online: https://livelybite.com/cozy-roasted-butternut-squash-soup-with-brown-butter-is-the-perfect-fall-comfort-food/