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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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This creamy, comforting butternut squash soup gets its deep, nutty flavor from brown butter. Roasted squash and aromatics are blended into a silky soup that’s perfect for chilly days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 tablespoons unsalted butter
  • 4 cups (960 ml) low-sodium chicken or vegetable broth
  • 1 tablespoon olive oil
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon ground nutmeg (optional but recommended)
  • Optional garnishes: toasted pepitas, cream or yogurt, fresh thyme or sage, extra drizzle of brown butter

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut off the top and bottom, slice the neck from the bulbous base. Cut in half lengthwise, scoop out seeds, and chop into 1-inch cubes.
  2. Toss the cubed squash, chopped onion, and smashed garlic cloves on a baking sheet with olive oil, ¼ teaspoon salt, and a few grinds of pepper. Spread in a single layer. Roast for 25 to 30 minutes, stirring halfway, until tender and edges are browned.
  3. While the squash roasts, make the brown butter: In a small skillet, melt 3 tablespoons butter over medium heat. Swirl occasionally. When the butter foams, then subsides, and golden specks form at the bottom (about 3-4 minutes), remove from heat and pour into a heatproof bowl.
  4. Transfer the roasted vegetables to a large pot. Add 4 cups broth and remaining ¼ teaspoon salt. Bring to a gentle simmer over medium heat and cook for about 10 minutes, stirring occasionally.
  5. Remove from heat. Using an immersion blender, puree the soup until smooth. If using a countertop blender, let cool slightly, then blend in batches.
  6. Stir in the brown butter and ground nutmeg. Reserve about 1 tablespoon of brown butter for drizzling. Taste and adjust salt and pepper.
  7. Ladle into bowls. Garnish with a swirl of cream or yogurt, toasted pepitas, fresh thyme, and reserved brown butter. Serve hot.

Notes

The soup tastes even better the next day. For a dairy-free version, skip the brown butter and use 2 tablespoons olive oil or coconut oil instead. If soup is too sweet, add a squeeze of lemon juice. Watch the brown butter carefully—it goes from perfect to burnt in seconds.

Nutrition

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

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