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Creamy Roasted Butternut Squash Soup with Brown Butter

creamy roasted butternut squash soup - featured image
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A comforting and creamy soup featuring roasted butternut squash enhanced with nutty brown butter for a rich, silky flavor. Perfect for cozy dinners and quick to prepare.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 4 tablespoons unsalted butter (for browning)
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth (950 ml)
  • 1/2 cup heavy cream or full-fat coconut milk (120 ml)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for roasting)
  • 1 teaspoon fresh thyme or sage, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Peel and cube the butternut squash into roughly 1-inch pieces. Toss with olive oil, salt, pepper, and optional fresh thyme or sage.
  3. Spread the squash cubes evenly on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
  4. While the squash roasts, melt 2 tablespoons of butter in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until soft and translucent, about 7-8 minutes.
  5. Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
  6. Transfer the roasted squash to the pot. Pour in 4 cups of broth. Bring to a simmer and cook for 10 minutes to meld flavors.
  7. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender.
  8. In a small pan, melt the remaining 2 tablespoons of butter over medium heat. Stir continuously until it turns golden brown and smells nutty, about 3-4 minutes.
  9. Stir the brown butter into the blended soup along with heavy cream or coconut milk. Add cinnamon, nutmeg, and adjust salt and pepper to taste. Warm gently for 3-5 minutes without boiling.
  10. Ladle into bowls and garnish with a drizzle of brown butter or fresh herbs if desired.

Notes

If soup is too thick, add more broth or cream to adjust consistency. Blend while hot for smooth texture. Brown butter last to preserve nutty aroma. When using a regular blender with hot liquids, vent lid to avoid steam buildup. Can substitute heavy cream with Greek yogurt or almond milk. Frozen squash can be used but should be thawed and roasted for best flavor.

Nutrition

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

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