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Cozy Brown Butter Delicata Squash Soup

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This Cozy Brown Butter Delicata Squash Soup is a hug in a bowl, made with simple ingredients and nutty brown butter for deep, caramel-like flavor. It’s quick enough for a weeknight, budget-friendly, and picky eater approved.

Ingredients

Scale
  • 2 medium Delicata squash (about 2 pounds total)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon nutmeg, freshly grated
  • 4 tablespoons unsalted butter
  • 2 fresh sage leaves (optional)
  • ¼ cup heavy cream or full-fat coconut milk (for serving, optional)
  • Roasted pumpkin seeds or pepitas (for serving, optional)
  • Fresh thyme or sage leaves (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash delicata squash, cut in half lengthwise, and scoop out seeds. Cut into ½-inch thick half-moons.
  3. Place squash on prepared baking sheet, drizzle with olive oil, toss to coat, and spread in a single layer. Sprinkle with a pinch of salt.
  4. Roast for 20-25 minutes, flipping halfway, until tender and edges are caramelized.
  5. While squash roasts, heat a large pot or Dutch oven over medium heat with a drizzle of olive oil. Add chopped onion and cook for 5-7 minutes until soft and translucent.
  6. Add minced garlic and cook for 30 seconds until fragrant.
  7. Add roasted squash, vegetable broth, salt, pepper, dried thyme, and nutmeg to the pot. Stir to combine.
  8. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
  9. While soup simmers, make brown butter: In a small light-colored skillet, melt butter over medium heat. Stir or swirl occasionally until butter foams, then subsides, and brown specks form at the bottom (about 3-4 minutes). Immediately remove from heat and add sage leaves if using.
  10. Pour brown butter into a small heatproof bowl, including all brown bits. Set aside.
  11. Using an immersion blender, blend soup in the pot until completely smooth. (Alternatively, blend in batches in a regular blender, filling only halfway and removing center cap for steam.)
  12. Stir in half of the brown butter (about 2 tablespoons). Taste and adjust seasoning with more salt, pepper, or nutmeg if needed.
  13. Ladle soup into bowls. Drizzle remaining brown butter on top, add a swirl of cream or coconut milk if desired, and sprinkle with roasted pumpkin seeds and fresh herbs. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates flavor. Watch brown butter carefully as it can burn in seconds. Make extra brown butter for drizzling on vegetables or pasta. Soup thickens as it sits; add a splash of broth when reheating. For dairy-free, use coconut oil or vegan butter for brown butter and coconut milk instead of cream.

Nutrition

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

Find it online: https://elaraeats.com/cozy-brown-butter-delicata-squash-soup-best-easy-recipe/