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Cozy Brown Butter Butternut Squash Soup: Easy Fall Recipe

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This cozy brown butter butternut squash soup is the perfect fall recipe, combining roasted squash with nutty brown butter for a deeply flavorful and comforting bowl. It’s easy to make in under an hour and is sure to become a seasonal favorite.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed (about 4–5 cups)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6–8 fresh sage leaves (or 1 teaspoon dried sage)
  • 4 cups vegetable broth (low-sodium preferred)
  • ½ cup heavy cream (optional)
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra brown butter, fresh sage leaves, or a swirl of cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway, until tender and caramelized on the edges.
  4. While the squash roasts, make the brown butter: In a large pot or Dutch oven, melt the butter over medium heat. Swirl occasionally until it foams, then subsides, and brown specks appear at the bottom (about 4-5 minutes). Remove from heat immediately.
  5. Add the diced onion to the brown butter and cook over medium heat for 5-6 minutes until soft and translucent. Add minced garlic and sage leaves, cook for 1 minute until fragrant.
  6. Add the roasted squash and vegetable broth to the pot. Bring to a simmer, then reduce heat to low and simmer for 10 minutes.
  7. Remove from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  8. Stir in heavy cream if using. Season with salt and pepper to taste.
  9. Serve hot with desired toppings.

Notes

Don’t rush the brown butter; watch for brown specks and nutty aroma. Roast squash until caramelized for best flavor. Season in layers. Let soup rest 10-15 minutes before serving for deeper flavor. Toast pumpkin seeds for topping. Soup can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://sagestirs.com/cozy-brown-butter-butternut-squash-soup-easy-fall-recipe/