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Cozy Roasted Butternut Squash Soup with Brown Butter

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This velvety butternut squash soup is elevated with a nutty brown butter finish, creating a deeply comforting bowl that tastes like autumn. It’s budget-friendly, easy to make, and perfect for chilly evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh sage leaves (optional)
  • 1 tablespoon maple syrup (optional)
  • Toasted pumpkin seeds for garnish (optional)
  • A swirl of cream or coconut milk for garnish (optional)
  • A few fresh sage leaves for garnish (optional)
  • Crusty bread for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place cubed butternut squash on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.
  2. While squash roasts, heat a large soup pot or Dutch oven over medium heat. Add a drizzle of olive oil, then the chopped onion. Cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add roasted squash to the pot with onions and garlic. Pour in vegetable broth, cinnamon, and nutmeg. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Remove pot from heat. Use an immersion blender to puree the soup until completely smooth. (Alternatively, let cool slightly and blend in batches in a countertop blender.) Stir in coconut milk or heavy cream. Taste and adjust salt and pepper.
  5. In a small skillet over medium heat, melt 3 tablespoons butter. Swirl occasionally until butter foams, then foam subsides and golden-brown specks appear (about 2-3 minutes). Remove from heat immediately. If using sage leaves, add them to hot butter for 10 seconds until crisp.
  6. Stir brown butter into soup (reserve a drizzle for garnish if desired). Add maple syrup if using. Ladle into bowls and garnish with a swirl of cream, toasted pumpkin seeds, and crisp sage leaves. Serve with crusty bread.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and prevents a watery soup. Watch the brown butter carefully; it can go from perfect to burnt in seconds. For a dairy-free version, use coconut milk and vegan butter. The soup can be made up to 3 days ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

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