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Cozy Roasted Butternut Squash Soup with Brown Butter

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This cozy roasted butternut squash soup with brown butter is a comforting fall favorite. Roasted squash and nutty brown butter create a rich, velvety soup that’s perfect for chilly days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage leaves, chopped (plus more for garnish)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth (low-sodium)
  • 1 cup water
  • Extra brown butter drizzle for garnish (optional)
  • Fresh sage leaves, fried in butter until crispy for garnish (optional)
  • Toasted pumpkin seeds for garnish (optional)
  • A swirl of heavy cream or coconut milk for garnish (optional)
  • Crusty bread for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized. Set aside.
  4. While squash roasts, make brown butter: Melt 4 tablespoons unsalted butter in a light-colored skillet over medium heat. Swirl occasionally until butter foams, then subsides, and brown specks form (3-5 minutes). When nutty and amber, remove from heat and pour into a heat-safe bowl.
  5. In a large pot or Dutch oven, add 2 tablespoons of the brown butter (reserve rest). Heat over medium heat.
  6. Add chopped onion and cook 5-6 minutes until softened. Add minced garlic and chopped sage; cook 1 minute until fragrant.
  7. Add roasted squash, nutmeg, cayenne (if using), and a pinch more salt. Stir for 1 minute.
  8. Pour in vegetable broth and water, scraping up browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and simmer 15-20 minutes.
  9. Remove from heat and let cool 5 minutes. Blend with an immersion blender until smooth (or in batches in a regular blender, being careful with hot liquid).
  10. Stir in remaining brown butter. Taste and adjust seasoning. Ladle into bowls and garnish as desired. Serve hot with crusty bread.

Notes

Don’t skip roasting the squash—it concentrates natural sugars and adds depth. Watch brown butter carefully; it can burn quickly. Season in layers for best flavor. Soup thickens as it sits; add broth or water when reheating. For vegan version, use vegan butter or coconut oil and vegetable broth. For dairy-free, use olive oil instead of butter.

Nutrition

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

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