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Creamy Brown Butter Butternut Squash Soup (Best Easy Recipe)

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This creamy brown butter butternut squash soup is the one I keep coming back to every fall. The nutty brown butter adds warmth that regular butter just can’t match, and the roasted squash gets so silky smooth you’d think there was cream in there.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon ground sage
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ cup heavy cream or full-fat coconut milk (optional)
  • Optional toppings: roasted pepitas, extra brown butter, fresh thyme sprigs, or a swirl of cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the squash: Using a sharp knife, carefully pierce the butternut squash in several places. Place the whole squash on the baking sheet and roast for 50-60 minutes, until a knife slides in easily.
  3. While the squash roasts, make the brown butter: In your large pot or Dutch oven, melt the butter over medium heat. Swirl the pan occasionally. It will foam up, then the foam will subside, and you’ll see golden-brown specks forming at the bottom. This takes about 5-7 minutes. Remove from heat immediately when it smells nutty and toasty. Pour into a heat-safe bowl and set aside.
  4. Sauté the aromatics: In the same pot, add a tablespoon of the brown butter over medium heat. Add the diced onion and cook for 5-6 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Add the broth and seasonings: Pour in the broth, add the fresh thyme, ground sage, salt, and pepper. Bring to a gentle simmer.
  6. Prepare the roasted squash: Once the squash is cool enough to handle (about 10 minutes), cut it in half lengthwise. Scoop out and discard the seeds and stringy bits. The skin should peel off easily now.
  7. Combine and simmer: Add the roasted squash flesh to the pot with the broth and aromatics. Stir together and let it simmer for 10 minutes to let the flavors meld.
  8. Blend until smooth: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender. Blend until completely smooth and velvety.
  9. Add the brown butter and cream: Stir in the reserved brown butter (save a little for drizzling on top if you want). If using heavy cream or coconut milk, add it now and stir until fully incorporated. Taste and adjust seasoning.
  10. Serve and garnish: Ladle the soup into bowls. Drizzle with extra brown butter, sprinkle with roasted pepitas, and add a few fresh thyme leaves.

Notes

Roasting the squash whole saves time and concentrates flavor. Use a light-colored pan for browning butter to see the color change. Season in layers for deeper flavor. The soup tastes even better the next day.

Nutrition

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

Find it online: https://bakebelle.com/creamy-brown-butter-butternut-squash-soup-best-easy-recipe/