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Cozy Roasted Butternut Squash Soup with Brown Butter

roasted butternut squash soup with brown butter - featured image
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A rich, nutty butternut squash soup made with roasted squash and brown butter. This creamy, savory soup is naturally gluten-free and vegetarian, perfect for chilly evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon fresh sage, chopped (plus more for garnish)
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional: ¼ cup heavy cream or coconut milk

Instructions

  1. Preheat your oven to 400°F (200°C). Cut off both ends of the squash, slice in half where the neck meets the bulb, peel, and cut into 1-inch cubes.
  2. Toss the cubed squash with 2 tablespoons of olive oil and a generous pinch of salt. Spread in a single layer on a lined baking sheet. Roast for 30-35 minutes, flipping halfway, until caramelized and fork-tender.
  3. While the squash roasts, melt 1 tablespoon of butter in a large pot over medium heat. Add the diced onion and a pinch of salt, cook for 6-8 minutes until translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  4. Deglaze the pot with about ½ cup of broth, scraping up browned bits. Add the remaining 3½ cups of broth, roasted squash, sage, and nutmeg. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  5. While the soup simmers, make the brown butter: In a small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Swirl occasionally until the butter foams, then the foam subsides and brown specks form at the bottom (about 3-4 minutes). Remove from heat immediately and pour into a heat-safe bowl.
  6. Remove the garlic cloves from the soup if desired. Blend the soup until smooth using an immersion blender or countertop blender (in batches).
  7. Stir in the brown butter, reserving a tablespoon or two for drizzling. Taste and adjust seasoning with salt and pepper.
  8. Ladle into bowls, drizzle with reserved brown butter, and garnish with fresh sage leaves and black pepper. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates the sugars and adds depth. Watch the brown butter carefully as it can burn quickly. Use low-sodium broth to control salt levels. Let the soup rest for 5-10 minutes after blending for best flavor. The soup keeps in the fridge for up to 5 days and freezes well for up to 3 months.

Nutrition

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

Find it online: https://breezybake.com/cozy-roasted-butternut-squash-soup-with-brown-butter/