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Easy 15-Minute Delicata Squash Soup with Brown Butter

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A quick and creamy delicata squash soup made in just 15 minutes with a microwave trick and nutty brown butter. Perfect for busy weeknights, this comforting soup is both simple and delicious.

Ingredients

Scale
  • 1 medium delicata squash (about 2 pounds)
  • 4 tablespoons unsalted butter (56 grams)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cups vegetable broth (720 ml), low-sodium
  • 1 teaspoon ground sage
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup heavy cream (60 ml), optional
  • 8–10 fresh sage leaves for garnish, optional

Instructions

  1. Cut the delicata squash in half lengthwise. Scoop out the seeds with a spoon. Place the halves cut-side down in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate and microwave on high for 4-5 minutes, until the flesh is tender when poked with a fork. Let it cool for 2 minutes.
  2. While the squash cools, melt 4 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally. After 2-3 minutes, the butter will start to foam and turn golden. When you see brown specks forming and smell a nutty aroma, remove from heat immediately (about 4-5 minutes total). Pour into a small bowl, leaving about 1 tablespoon in the pan for the sage leaves.
  3. In a large pot, heat 1 tablespoon of the brown butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Scoop the softened squash flesh from the skin using a spoon. Add it to the pot along with the vegetable broth, ground sage, nutmeg, salt, and pepper. Stir everything together. Bring to a gentle simmer over medium-high heat, then reduce heat to low. Let it cook for 5 minutes to let the flavors meld.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth, about 1-2 minutes. If using a countertop blender, work in batches and leave the lid slightly open to release steam. Hold a towel over the lid for safety.
  6. Stir in the heavy cream and the remaining brown butter. Taste and adjust seasoning—add more salt or pepper if needed. If the soup is too thick, add a splash more broth or water.
  7. Heat the reserved tablespoon of brown butter in the small skillet over medium heat. Add the sage leaves and cook for 10-15 seconds per side until crisp. Drain on a paper towel.
  8. Ladle the soup into bowls. Drizzle with extra brown butter if you have any left, and top with crispy sage leaves. Serve immediately.

Notes

The squash skin is edible after microwaving, so don’t stress about getting every bit of flesh. If the soup seems thin, let it simmer uncovered for a few extra minutes to thicken up. The brown butter is the star—don’t skip it. For best results, season in layers and taste after blending.

Nutrition

Keywords: delicata squash soup, brown butter soup, quick soup, easy soup, fall soup, weeknight soup, creamy squash soup

Find it online: https://perkypan.com/easy-15-minute-delicata-squash-soup-with-brown-butter/