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Creamy Roasted Butternut Squash Soup with Brown Butter

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This creamy roasted butternut squash soup with brown butter has deep, complex flavor from nutty browned butter, perfectly creamy without being heavy, and uses simple ingredients. It’s make-ahead friendly, freezes well, and is impressive enough for guests.

Ingredients

  • Butternut squash, peeled and cubed (about 3 pounds or 1.4 kg)
  • Olive oil, for roasting (about 3 tablespoons)
  • Salt and black pepper, to taste
  • Unsalted butter (4 tablespoons or 56 grams)
  • Yellow onion, chopped (1 medium)
  • Garlic cloves, minced (3 large)
  • Fresh thyme sprigs (3 to 4)
  • Vegetable or chicken broth (4 cups or 960 ml)
  • Heavy cream (1/2 cup or 120 ml)
  • Optional garnish: crispy sage leaves, extra brown butter drizzle, roasted pepitas

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the squash: Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the flesh into 1-inch cubes. You should end up with about 6 cups of cubed squash.
  3. Roast the squash: Spread the cubed squash on the prepared baking sheet in a single layer. Drizzle with olive oil and season generously with salt and pepper. Toss to coat. Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender and the edges are starting to caramelize.
  4. Brown the butter: While the squash roasts, melt the butter in your large pot over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see tiny brown specks forming at the bottom. This takes about 4 to 6 minutes. The moment it smells nutty and toasty, remove it from the heat and pour it into a small heatproof bowl.
  5. Sauté the aromatics: Return the pot to medium heat. Add a drizzle of olive oil, then add the chopped onion. Cook for 5 to 6 minutes until softened and translucent. Add the minced garlic and thyme sprigs and cook for another minute until fragrant.
  6. Combine and simmer: Add the roasted squash to the pot, along with the broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
  7. Blend until smooth: Remove the thyme sprigs. Use an immersion blender directly in the pot to puree the soup until completely smooth. If using a regular blender, work in batches and be careful — hot liquids expand. Fill the blender no more than halfway, hold the lid down with a towel, and blend on low speed.
  8. Finish with cream and brown butter: Stir in the heavy cream and all but about 2 tablespoons of the brown butter. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash more broth or water until it reaches your desired consistency.
  9. Serve and garnish: Ladle the soup into bowls. Drizzle the reserved brown butter over the top. Add crispy sage leaves, roasted pepitas, or a swirl of extra cream if you like. Serve hot.

Notes

Don’t rush the roasting; caramelization adds flavor. Watch the brown butter carefully—it goes from perfect to burnt in seconds. Season in layers for best flavor. This soup tastes even better the next day. For a dairy-free version, substitute heavy cream with full-fat coconut milk and use olive oil or vegan butter for browning.

Nutrition

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

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