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Cozy Roasted Butternut Squash Soup with Brown Butter

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A rich, velvety butternut squash soup with a nutty brown butter finish that brings back the magic of a beloved bistro. This easy fall recipe is naturally vegan and gluten-free, perfect for cozy nights in.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 4 tablespoons unsalted butter (for brown butter)
  • 1 sprig fresh sage (optional)
  • Flaky sea salt, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place cubed butternut squash on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
  3. Roast for 25-30 minutes, flipping halfway, until tender and golden-brown.
  4. While squash roasts, heat a large pot or Dutch oven over medium heat. Add 1 tablespoon butter. Once melted, add chopped onion and cook 5-7 minutes until soft and translucent.
  5. Add minced garlic, thyme, nutmeg, and cayenne (if using). Cook 1 minute until fragrant.
  6. Pour in vegetable broth and bring to a gentle simmer. Let simmer 5 minutes.
  7. Add roasted squash cubes to the pot. Simmer another 5 minutes.
  8. Remove pot from heat. Blend soup until smooth using an immersion blender or countertop blender (in batches, venting the lid).
  9. Stir in coconut milk (or heavy cream). Adjust seasoning to taste. Keep warm over low heat.
  10. In a small light-colored saucepan, melt 4 tablespoons butter over medium heat. Swirl occasionally until butter turns golden-amber with brown specks and smells nutty (3-5 minutes). Immediately remove from heat. If using sage, drop sprig into hot butter for 15 seconds, then remove.
  11. Ladle soup into bowls. Drizzle with brown butter, garnish with crispy sage (if used) and flaky sea salt. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates the sugars. Watch the brown butter carefully; it can burn in seconds. Use a light-colored pan for browning butter to see the color change. Blend in batches if using a countertop blender to avoid hot soup explosions. Season gradually; you can always add more salt at the end.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, brown butter, fall soup, vegan soup, gluten-free soup, cozy soup

Find it online: https://bakebelle.com/cozy-roasted-butternut-squash-soup-with-brown-butter-easy-fall-recipe/