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Cozy Roasted Butternut Squash Soup with Brown Butter

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This velvety roasted butternut squash soup is elevated with a nutty brown butter drizzle. Roasting the squash caramelizes its natural sugars, creating a deeply flavorful soup that’s naturally creamy without any heavy cream.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter (preferably European-style)
  • 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 tablespoon maple syrup (optional)
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, heavy cream or coconut milk, fresh thyme leaves, red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: Using a sharp vegetable peeler, remove the skin. Cut off the stem end and the bottom. Slice the squash in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch cubes (about 6 cups).
  3. On the prepared baking sheet, toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until the squash is tender and edges are caramelized.
  4. While the vegetables roast, bring the vegetable broth to a gentle simmer in a large pot or Dutch oven. Add the fresh thyme sprigs and let them infuse for about 10 minutes. Remove the thyme sprigs.
  5. Add the roasted squash, onion, and garlic to the pot with the broth. Use an immersion blender to blend until completely smooth. If using a countertop blender, work in batches and hold the lid firmly with a kitchen towel. If the soup is too thick, add more broth or water a quarter-cup at a time.
  6. Stir in the maple syrup if using. Taste and adjust salt and pepper. Keep warm over low heat.
  7. Make the brown butter: In a small skillet over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside, and small brown specks will form at the bottom. After about 3-4 minutes, when the butter smells nutty and turns a deep amber color, remove from heat immediately. Pour into a heat-safe bowl to stop cooking.
  8. Ladle the soup into bowls. Drizzle each serving with about a tablespoon of brown butter. Garnish with toasted pumpkin seeds, fresh thyme leaves, or a swirl of cream if desired.

Notes

Don’t rush the roasting step; let the squash caramelize for deeper flavor. Watch the brown butter carefully—it goes from perfect to burnt in about 15 seconds. Season in layers: add salt before roasting and adjust after blending. If the soup is too thick, add more broth; if too thin, simmer uncovered to reduce. The soup tastes even better the next day and freezes well for up to 3 months. Make fresh brown butter when reheating.

Nutrition

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

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