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Creamy Brown Butter Butternut Squash Soup (Easy 20-Min Recipe)

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A quick and easy stovetop butternut squash soup made with nutty brown butter. This creamy, crowd-pleasing soup comes together in just 20 minutes and is perfect for impressing guests or a cozy weeknight dinner.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup heavy cream or coconut milk (for garnish, optional)
  • 2 tablespoons toasted pumpkin seeds (for garnish, optional)
  • Fresh sage leaves, fried in butter (for garnish, optional)

Instructions

  1. Brown the butter: Place a large pot over medium heat. Add the butter and let it melt, swirling occasionally. After a few minutes, the butter will foam and turn golden. Once it smells nutty and the solids at the bottom turn amber, remove from heat immediately (about 3-4 minutes). Pour about 2 tablespoons of the brown butter into a small bowl and set aside for garnish. Leave the rest in the pot.
  2. Sauté the aromatics: Return the pot to medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Cook the squash: Add the cubed butternut squash to the pot. Stir to coat with the brown butter and onion mixture. Cook for 2-3 minutes, stirring occasionally, until the squash starts to soften slightly at the edges.
  4. Add the broth and spices: Pour in the 4 cups of broth. Add the salt, pepper, nutmeg, and cayenne (if using). Stir well, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the squash is fork-tender.
  5. Blend until smooth: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, filling the blender no more than halfway. Blend until silky, about 30 seconds per batch.
  6. Adjust and serve: Taste the soup and adjust seasoning. If too thick, add a splash of broth or water. If too thin, simmer uncovered for a few minutes. Ladle into bowls, drizzle with reserved brown butter, swirl in cream or coconut milk, and top with toasted pumpkin seeds and fried sage leaves if desired.

Notes

Do not rush the brown butter; watch it closely to avoid burning. Cut squash into even 1-inch cubes for uniform cooking. The soup tastes even better the next day as flavors meld. For a vegan version, use olive oil or vegan butter and coconut milk. For a thicker soup, reduce broth to 3 cups or simmer uncovered after blending. For a thinner soup, add more broth or water. Can be made in a slow cooker or Instant Pot (see FAQ in blog).

Nutrition

Keywords: butternut squash soup, brown butter soup, creamy soup, easy soup recipe, fall soup, winter soup, quick soup, stovetop soup

Find it online: https://siennaspoon.com/creamy-brown-butter-butternut-squash-soup-easy-20-min-recipe/