Print

Cozy Roasted Butternut Squash Soup with Brown Butter

roasted butternut squash soup with brown butter - featured image
Print Recipe

This cozy roasted butternut squash soup with brown butter is the kind of recipe that makes you slow down. The roasting brings out a deep, sweet earthiness, and the nutty brown butter drizzle ties the whole bowl together like a warm hug on a cold day.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 medium carrot, peeled and chopped
  • 1 medium apple (Granny Smith preferred), peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream or full-fat coconut milk
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh sage leaves, thinly sliced (optional)
  • Pinch of flaky sea salt (like Maldon)
  • Toasted pumpkin seeds (for garnish, optional)
  • Extra drizzle of heavy 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. Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.
  3. On the prepared baking sheet, toss the cubed squash with 2 tablespoons olive oil, a generous pinch of salt, and black pepper. Spread in a single layer. Roast for 30-35 minutes, flipping halfway, until tender and caramelized.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-6 minutes until translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  5. Stir in the chopped carrot and apple, cooking for 3-4 minutes until the apple softens.
  6. Stir in the cumin, nutmeg, and smoked paprika. Cook for 1 minute until fragrant.
  7. Add the roasted squash cubes to the pot. Pour in the vegetable broth, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes.
  8. Remove from heat. Use an immersion blender to puree the soup until smooth. (If using a regular blender, let cool for 10 minutes first, then blend in batches.)
  9. Stir in the heavy cream or coconut milk. Taste and adjust seasoning with salt and pepper. Add more broth if needed for desired consistency.
  10. In a small skillet over medium heat, melt the butter. Swirl occasionally until it foams, then the milk solids turn golden brown and smell nutty (about 3-4 minutes). Remove from heat and stir in sliced sage leaves if using.
  11. Ladle the soup into bowls. Drizzle each serving with brown butter and sage. Garnish with toasted pumpkin seeds, a swirl of cream, and fresh thyme sprigs. Sprinkle with flaky sea salt before serving.

Notes

Don’t skip the roasting step—it concentrates the sugars and gives deep flavor. Pat squash cubes dry before roasting to ensure caramelization. For brown butter, use a light-colored pan to monitor color change; remove from heat immediately when golden specks appear. The soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://perkypan.com/cozy-roasted-butternut-squash-soup-with-brown-butter/