Print

Easy Cozy Roasted Butternut Squash Soup with Brown Butter

roasted butternut squash soup with brown butter - featured image
Print Recipe

This roasted butternut squash soup with brown butter is pure comfort in a bowl. The roasted squash gets caramelized and sweet, while the nutty brown butter adds a depth that makes this soup unforgettable.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cubed
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, quartered
  • 4 cloves garlic, whole
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, fresh thyme, flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, remove seeds, and cut into 1-inch cubes.
  2. Place cubed squash and quartered onion on a rimmed baking sheet. Add 2 tablespoons melted butter, whole garlic cloves (skin on), and a generous pinch of salt and pepper. Toss to coat and spread in a single layer.
  3. Roast for 35-40 minutes, flipping halfway, until squash is tender and caramelized. Let cool slightly, then squeeze garlic from skins.
  4. While vegetables roast, make brown butter: Add remaining 2 tablespoons butter to a small skillet over medium heat. Swirl occasionally until butter foams, then foam subsides and brown specks form. When nutty aroma develops, remove from heat immediately and pour into a small bowl.
  5. Transfer roasted vegetables to a large pot. Add broth, maple syrup, cinnamon, and nutmeg. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
  6. Remove from heat. Blend using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway, remove center cap, cover with towel, and blend until smooth).
  7. Return blended soup to pot. Stir in heavy cream or coconut milk and half of the brown butter. Season with salt and pepper to taste. Adjust consistency with additional broth if needed.
  8. Ladle into bowls, drizzle with remaining brown butter, and add desired toppings. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates flavor and adds depth. Watch brown butter carefully as it can burn in seconds. For safety when blending hot soup, remove blender lid center cap and cover with a towel. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

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