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Creamy Roasted Butternut Squash Soup with Brown Butter: Best Easy Recipe

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This creamy roasted butternut squash soup with brown butter is the recipe that changed my mind about an entire category of food. It’s rich without being heavy, sweet without being cloying, and deeply comforting in a way that feels like a hug in a bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds) — peeled, seeded, and cubed into 1-inch pieces
  • 4 tablespoons unsalted butter — divided
  • 1 medium yellow onion — diced
  • 3 cloves garlic — smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt — plus more to taste
  • 1/2 teaspoon black pepper — freshly ground if possible
  • 1/4 teaspoon ground nutmeg — optional but wonderful
  • Optional garnish: toasted pumpkin seeds, a drizzle of cream, fresh thyme leaves, or extra brown butter

Instructions

  1. Preheat your oven to 400°F (200°C). While it heats, peel and cube your butternut squash. Cut off both ends, then use a vegetable peeler to remove the skin. Slice the squash in half lengthwise, scoop out the seeds, and cut into 1-inch cubes. You should have about 5-6 cups of cubed squash.
  2. Toss the squash with 2 tablespoons melted butter, salt, and pepper. Spread it in a single layer on your baking sheet. Add the smashed garlic cloves to the pan too. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are starting to caramelize.
  3. While the squash roasts, make the brown butter. In your small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. When it smells nutty and turns a golden-amber color — about 3-4 minutes — remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cooking.
  4. In your large pot, sauté the diced onion with a pinch of salt over medium heat for about 5 minutes, until translucent. Use a tablespoon of olive oil or a pat of butter if needed.
  5. Add the roasted squash and garlic to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 10 minutes to let the flavors meld together.
  6. Puree the soup until smooth. If using an immersion blender, blend directly in the pot until velvety. If using a regular blender, work in batches and vent the lid slightly to let steam escape. Hold a kitchen towel over the lid for safety.
  7. Stir in the heavy cream and brown butter. Add the nutmeg if using. Taste and adjust seasoning — you might want more salt or a pinch of cayenne for heat.
  8. Serve immediately with your choice of garnishes. A swirl of extra cream, a sprinkle of toasted pumpkin seeds, or a few fresh thyme leaves all work beautifully.

Notes

Roast squash in a single layer for best caramelization. Watch brown butter carefully to avoid burning. For smoother texture, blend thoroughly. Soup can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, brown butter, fall recipe, easy soup, roasted squash soup

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