Print

Cozy Brown Butter Butternut Squash Soup: Best Starter

brown butter butternut squash soup - featured image
Print Recipe

This rich, nutty, and silky butternut squash soup is elevated with brown butter and sage. It’s an easy, crowd-pleasing starter that comes together in under an hour, perfect for dinner parties or cozy nights in.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup heavy cream or full-fat coconut milk
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves (optional)
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • A drizzle of heavy cream or coconut milk for garnish (optional)
  • Fresh thyme or sage leaves for garnish (optional)
  • Crusty bread or croutons for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise and scoop out the seeds and stringy bits.
  2. Rub the cut sides of the squash with olive oil and season with a pinch of salt and pepper. Place the halves cut-side down on a rimmed baking sheet. Roast for 40 to 50 minutes, until the skin is blistered and the flesh is very tender. Let cool slightly, then scoop out the flesh (about 3 cups).
  3. While the squash roasts, heat a large soup pot or Dutch oven over medium heat. Add a drizzle of olive oil and the chopped onion. Cook, stirring occasionally, for 5 to 7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the roasted squash, broth, nutmeg, salt, and pepper to the pot. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low and simmer for 10 to 15 minutes.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches, filling no more than halfway. Blend on low then high, being careful of hot liquid expansion.
  6. Stir in the heavy cream or coconut milk. Taste and adjust seasoning with more salt, pepper, or nutmeg if needed. Keep warm over low heat.
  7. In a small saucepan, melt the butter over medium heat. Swirl the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom (about 4 to 5 minutes). When it smells nutty and turns golden brown, remove from heat immediately. If using sage leaves, add them during the last minute of browning.
  8. Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving, and top with crispy sage leaves, toasted pumpkin seeds, and a swirl of cream if desired. Serve hot with crusty bread.

Notes

The soup thickens as it sits; add a splash of broth or water when reheating. Brown butter is best made fresh just before serving. For a vegan version, use vegan butter and full-fat coconut milk. The soup can be made ahead and tastes even better the next day.

Nutrition

Keywords: butternut squash soup, brown butter, sage, fall soup, easy starter, vegetarian, gluten-free

Find it online: https://lenatable.com/cozy-brown-butter-butternut-squash-soup-best-starter/