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Creamy Roasted Butternut Squash Soup with Brown Butter

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This creamy roasted butternut squash soup with brown butter is rich, nutty, and has a depth of flavor that makes you wonder why you ever bothered with peeling in the first place. It is simple enough for a weeknight, elegant enough for company, and deeply satisfying every single time.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, freshly ground
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed but left whole
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup (optional)
  • 4 tablespoons unsalted butter, cut into cubes
  • Pinch of flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Halve butternut squash lengthwise and scoop out seeds. Brush cut sides with 2 tablespoons olive oil and season with half the salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 40 to 50 minutes until fork-tender and skin is wrinkled. Let cool for 10 minutes.
  2. While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt. Cook for 6 to 8 minutes until translucent and starting to brown. Add smashed garlic cloves and cook for 1 more minute until fragrant. Remove from heat and set aside.
  3. In a small light-colored skillet or saucepan over medium heat, melt cubed butter, stirring constantly. After about 3 to 4 minutes, butter will foam, then subside, and brown specks will form. When it turns deep amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl and sprinkle with flaky sea salt. Set aside.
  4. Once squash is cool enough to handle, scoop flesh away from skin and discard skin. Add roasted squash to the pot with onions and garlic. Pour in vegetable broth. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook for 5 minutes.
  5. Remove pot from heat. Use an immersion blender to puree soup until completely smooth. If using a countertop blender, work in batches and hold lid down with a towel.
  6. Stir in coconut milk and maple syrup (if using). Taste and adjust seasoning with remaining salt and pepper. If too thick, add a splash more broth or water. Ladle into bowls and drizzle each serving with brown butter.

Notes

Don’t skip roasting the squash—it concentrates sugars and creates deeper flavor. Watch brown butter carefully; it goes from perfect to burnt in about 15 seconds. Use full-fat coconut milk for best creaminess. Season in layers for best flavor. Let soup rest 15-20 minutes before serving for melded flavors. For ultra-smooth soup, blend for 60 seconds; for rustic texture, blend for 30 seconds.

Nutrition

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

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