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Kid-Approved Easy Butternut Squash Soup with Brown Butter

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A creamy, comforting butternut squash soup with a hint of apple sweetness and a nutty brown butter finish. This easy, one-pot recipe is a family favorite that comes together in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 medium apple (Honeycrisp or Gala), peeled, cored, and chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon olive oil (for roasting and cooking)
  • Optional toppings: roasted pumpkin seeds, a drizzle of cream, fresh thyme, or crumbled bacon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes. Peel and core the apple, then chop it into similar-sized pieces. Toss the squash and apple cubes with 1 tablespoon of olive oil and a pinch of salt on the prepared baking sheet. Spread in a single layer. Roast for 25-30 minutes, until the squash is tender and lightly caramelized.
  3. While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the roasted squash and apple to the pot with the onions and garlic. Pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  5. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. (If using a regular blender, let the soup cool for 5 minutes, then blend in batches, removing the center cap from the lid and covering with a towel to allow steam to escape.)
  6. Return the pot to low heat. Stir in the heavy cream or coconut milk, salt, pepper, and nutmeg. Taste and adjust seasoning. Simmer for another 5 minutes, but do not let it boil.
  7. In a small skillet over medium heat, add the 3 tablespoons of butter. Swirl the pan constantly as the butter melts. It will foam, then the foam will subside, and brown specks will form at the bottom. The butter will smell nutty and toasty (about 3-4 minutes). Remove from heat immediately once golden brown.
  8. Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving. Add desired toppings and serve hot.

Notes

For a dairy-free version, use full-fat coconut milk and a dairy-free butter alternative. The soup tastes even better the next day as flavors meld. To make it thicker, reduce broth by 1/2 cup or let simmer uncovered after blending. Brown butter can burn quickly—watch carefully. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, easy soup recipe, kid-friendly soup, brown butter soup, fall soup, creamy squash soup, healthy soup, gluten-free soup

Find it online: https://perkypan.com/kid-approved-easy-butternut-squash-soup-with-brown-butter/