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Cozy Butternut Squash Soup with Easy Brown Butter

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A creamy, comforting butternut squash soup elevated with a nutty brown butter swirl. This easy recipe is perfect for fall and winter, ready in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds / 1.1 to 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced (about 1.5 cups / 200 g)
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups (710 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) full-fat coconut milk or heavy cream
  • 4 tablespoons (56 g) unsalted butter
  • 1 tablespoon fresh sage leaves, thinly sliced (optional)
  • Pinch of flaky sea salt (like Maldon) for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. Toss the squash cubes with olive oil, salt, and pepper. Spread in a single layer on a lined baking sheet. Roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
  3. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook for 6 to 8 minutes until soft and translucent. Add the smashed garlic and cook for 1 more minute until fragrant.
  4. Add the roasted squash to the pot along with the nutmeg. Stir for about 30 seconds to toast the spice.
  5. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes.
  6. Puree the soup using an immersion blender directly in the pot, or in batches in a regular blender (vent the lid). Return the pureed soup to the pot.
  7. Stir in the coconut milk or cream. Warm over low heat without boiling.
  8. In a small light-colored skillet, melt the butter over medium heat. Swirl occasionally until it foams, then the foam subsides and brown specks appear (about 3 to 4 minutes). Remove from heat immediately when it smells nutty and turns golden brown. Add the sage leaves (they will crisp in about 10 seconds). Pour into a small bowl to stop cooking.
  9. Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving. Sprinkle with flaky sea salt and cracked black pepper. Garnish with crispy sage leaves if desired.

Notes

Don’t rush the roasting—it caramelizes the squash and adds depth. Watch the brown butter carefully; it goes from perfect to burnt quickly. Season in layers for best flavor. Store soup and brown butter separately in the fridge for up to 5 days. Soup freezes well for up to 3 months; make fresh brown butter when serving.

Nutrition

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

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