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Easy Cozy Roasted Butternut Squash Soup with Brown Butter

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This roasted butternut squash soup with brown butter is the ultimate fall comfort food. The roasting concentrates the natural sweetness, and the brown butter adds a nutty, caramel-like depth that makes this soup incredibly approachable and delicious.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth or chicken broth
  • ½ cup heavy cream or full-fat coconut milk
  • ¼ teaspoon ground nutmeg, freshly grated if possible
  • Pinch of cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • Fresh sage leaves (about 6-8 leaves), for garnish (optional)
  • Toasted pumpkin seeds or pepitas, for topping
  • Drizzle of maple syrup or honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the butternut squash: Cut off both ends, slice in half where the narrow neck meets the round bulb, peel both sections, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Spread the cubed squash on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika if using. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While the squash roasts, heat a drizzle of olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the roasted squash to the pot with the onions and garlic. Pour in the broth. Stir in the nutmeg and cayenne if using. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, let cool slightly, then blend in batches.
  7. Stir in the heavy cream or coconut milk until fully incorporated. Taste and adjust seasoning. Keep warm over low heat.
  8. In a small skillet, melt the butter over medium heat. Swirl occasionally. After about 3-4 minutes, when golden brown specks form and it smells nutty, remove from heat and pour into a heat-safe bowl. If using sage leaves, add them during the last 30 seconds of browning.
  9. Ladle the hot soup into bowls. Drizzle each serving with a spoonful of brown butter. Top with crispy sage leaves and toasted pumpkin seeds. Add a drizzle of maple syrup or honey if desired. Serve immediately.

Notes

The soup will thicken as it sits. If reheating, add a splash of broth or water to thin it. The brown butter should always be added fresh—store it separately and drizzle on just before serving. For a dairy-free version, use coconut oil instead of butter and coconut milk instead of cream. For a vegan version, use olive oil and coconut milk throughout.

Nutrition

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

Find it online: https://lumalunch.com/easy-cozy-roasted-butternut-squash-soup-with-brown-butter/