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Creamy Butternut Squash Soup with Easy Brown Butter

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A quick and easy creamy butternut squash soup with a nutty brown butter drizzle that comes together in under an hour. Perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 teaspoon ground nutmeg (freshly grated preferred)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup heavy cream or full-fat coconut milk (optional)
  • 3 tablespoons unsalted butter (for brown butter drizzle)
  • 8–10 fresh sage leaves (optional)
  • Pinch of flaky sea salt (like Maldon)

Instructions

  1. Prep the squash: Cut off both ends of the butternut squash, then slice it in half where the narrow neck meets the round bulb. Use a sharp vegetable peeler to remove the skin from both pieces. Cut the neck into rings, then dice into 1-inch cubes. Halve the bulb, scoop out the seeds with a spoon, and cube the flesh.
  2. Brown the butter for the soup base: Place a large pot over medium heat and add 2 tablespoons of butter. Let it melt completely, then continue cooking, swirling occasionally, until the butter foams, the foam subsides, and brown specks form at the bottom (about 4-5 minutes). Immediately add the chopped onion to stop the cooking.
  3. Sauté the aromatics: Stir the onion into the brown butter and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Add the squash and broth: Toss in the cubed butternut squash, then pour in the vegetable broth. The liquid should just barely cover the squash. Add the nutmeg, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the squash is fork-tender.
  5. Blend until silky smooth: Remove the pot from heat. Use an immersion blender directly in the pot, blending for about 2 minutes until completely smooth and velvety. If using a countertop blender, work in batches and hold the lid down with a towel. Taste and adjust seasoning.
  6. Stir in the cream (if using): If desired, stir in the heavy cream or coconut milk for extra richness.
  7. Make the brown butter drizzle: While the soup simmers, in a small skillet over medium heat, melt 3 tablespoons of butter. Cook, swirling frequently, until it turns golden brown and smells nutty (about 3-4 minutes). Toss in the sage leaves and cook for 30 seconds until crisp. Remove from heat immediately.
  8. Serve: Ladle the soup into bowls. Drizzle each serving with the brown butter and top with a few crispy sage leaves. Sprinkle with flaky sea salt. Serve hot with crusty bread or a simple side salad.

Notes

For a dairy-free version, use olive oil instead of butter for the sauté and coconut milk for the cream. The brown butter drizzle can be replaced with toasted pumpkin seed oil. If the soup is too thin after blending, let it simmer uncovered for 5-10 minutes to thicken. If too thick, add more broth or water a splash at a time. The soup keeps in the refrigerator for up to 5 days and freezes well for up to 3 months. Make fresh brown butter drizzle when serving.

Nutrition

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

Find it online: https://dahliadishes.com/creamy-butternut-squash-soup-with-easy-brown-butter/