Print

Creamy Roasted Butternut Squash Soup with Brown Butter

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

A rich and velvety soup featuring caramelized roasted butternut squash, finished with a nutty, savory brown butter drizzle for depth and luxury.

Ingredients

Scale
  • 1 large or 2 medium butternut squash
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 teaspoon nutmeg
  • Pinch of red pepper flakes (optional)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, brush cut sides with olive oil, and season with salt and pepper. Roast skin-side down for 40-45 minutes until tender. Scoop out flesh.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Sauté diced onion with a pinch of salt for 5-7 minutes until soft and translucent.
  3. Add minced garlic, nutmeg, and red pepper flakes. Stir for 30-60 seconds until fragrant, being careful not to burn the garlic.
  4. Add roasted squash flesh and broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
  5. Remove from heat and blend soup until smooth using an immersion blender or standard blender.
  6. Return soup to pot over low heat. Stir in heavy cream and apple cider vinegar. Adjust seasoning to taste.
  7. In a small saucepan over medium heat, melt butter. Swirl occasionally until it foams, crackles, and turns golden brown with a nutty aroma (3-5 minutes). Remove from heat immediately.
  8. Ladle soup into bowls and drizzle with warm brown butter. Garnish with parsley or black pepper if desired.

Notes

Do not overcrowd the pan when roasting squash to ensure caramelization. Brown butter goes from perfect to burnt quickly, so watch it closely. Leftovers store well for up to 4 days in the refrigerator. The soup can be frozen for up to 3 months, though texture may change slightly due to dairy.

Nutrition

Keywords: butternut squash soup, brown butter, roasted squash, creamy soup, fall recipes, comfort food, gluten-free

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