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Easy Creamy Delicata Squash Soup Recipe with Brown Butter

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A quick and easy creamy delicata squash soup with brown butter that’s perfect for weeknights. Roasted squash is blended with coconut milk and topped with nutty brown butter and crispy sage for a cozy, crowd-pleasing meal.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves (optional)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice each delicata squash in half lengthwise. Scoop out the seeds and stringy bits. Cut the squash into 1-inch half-moons. (The skin is edible, so no peeling needed.)
  3. Toss the squash pieces and chopped onion with olive oil, salt, and pepper on the prepared baking sheet. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown. Add the smashed garlic cloves for the last 10 minutes.
  4. Transfer the roasted vegetables and garlic to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Let it bubble gently for 5 minutes.
  5. Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. (If using a regular blender, work in batches, vent the lid, and start on low speed.)
  6. Stir in the coconut milk, maple syrup, and nutmeg. Taste and adjust salt and pepper. Keep warm over low heat.
  7. In a small skillet over medium heat, melt the butter. Swirl occasionally. After 3-4 minutes, the foam will subside and golden-brown specks will form. Immediately remove from heat. If using sage, add the leaves and let them crisp for 30 seconds.
  8. Ladle the soup into bowls. Drizzle with brown butter and top with crispy sage leaves. Sprinkle with flaky sea salt if desired.

Notes

Don’t skip the roasting step—it concentrates the flavor. Watch the brown butter carefully; it can burn quickly. Season in layers for best flavor. The soup tastes even better the next day. For a vegan version, use coconut oil and plant-based butter. For a lower-fat option, swap coconut milk with unsweetened almond milk.

Nutrition

Keywords: delicata squash soup, creamy squash soup, brown butter, easy soup recipe, weeknight dinner, fall soup, winter squash soup

Find it online: https://platebelle.com/easy-creamy-delicata-squash-soup-recipe-with-brown-butter/