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Cozy Roasted Butternut Squash Soup with Brown Butter

cozy roasted butternut squash soup with brown butter - featured image
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A rich, velvety butternut squash soup featuring caramelized roasted squash and finished with nutty brown butter for a depth of flavor that defines ultimate comfort food.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cut into 1-inch cubes
  • 4 tablespoons unsalted butter (divided)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (divided)
  • Salt and black pepper to taste
  • 1/2 cup fresh sage leaves (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Toss squash cubes with olive oil, salt, pepper, and half of the nutmeg. Spread in a single layer on the sheet pan.
  3. Roast squash for 25-30 minutes until tender and caramelized.
  4. While squash roasts, melt 2 tablespoons of butter in a large pot over medium heat. Add onion and cook until translucent (3-4 minutes). Add garlic and cook for 1 minute until fragrant.
  5. Add roasted squash to the pot with onions. Pour in broth, maple syrup, ginger, remaining nutmeg, and sage leaves.
  6. Bring to a boil, then reduce heat to low and simmer for 5 minutes to meld flavors.
  7. Remove from heat and let cool slightly. Blend soup until smooth using an immersion blender or standard blender (in batches if necessary).
  8. In a small saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir constantly until milk solids turn golden brown and smell nutty (2-3 minutes). Do not burn.
  9. Pour brown butter into the soup and stir well. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh sage.

Notes

Ensure squash is roasted until edges are caramelized for best flavor. Watch brown butter closely as it burns quickly; it should smell like hazelnuts. Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove.

Nutrition

Keywords: butternut squash soup, brown butter, roasted squash, fall recipes, comfort food, vegan option, gluten-free soup, cozy dinner

Find it online: https://bakebeam.com/cozy-roasted-butternut-squash-soup-with-brown-butter-5-step-best-recipe/