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Easy Roasted Butternut Squash Soup with Brown Butter

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A creamy, sweet, and nutty butternut squash soup made with roasted squash and a brown butter finish. This forgiving weeknight recipe comes together in under 45 minutes and is perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 teaspoon ground nutmeg
  • 4 cups (960 ml) vegetable or chicken broth (low-sodium recommended)
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh sage leaves, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cube the squash into 1-inch pieces.
  2. Toss the cubed squash with olive oil, salt, and pepper on your baking sheet. Spread it out in a single layer. Roast for 25-30 minutes, flipping halfway through, until the edges are golden brown and the squash is fork-tender.
  3. While the squash roasts, start the soup base. In your large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add the minced garlic, dried thyme, and nutmeg, and cook for another minute until fragrant.
  4. Add the roasted squash to the pot along with the broth. Bring everything to a boil, then reduce the heat to low and let it simmer for 10 minutes.
  5. Blend the soup until smooth using an immersion blender directly in the pot. If using a regular blender, work in batches, leaving the lid slightly open to release steam. Blend until silky and smooth, about 1-2 minutes.
  6. Stir in the heavy cream or coconut milk and season with salt and pepper to taste. Keep the soup warm over low heat while you make the brown butter.
  7. Make the brown butter: In a small skillet, melt 3 tablespoons of butter over medium heat. Swirl the pan occasionally. The butter will foam, then the milk solids will start to turn golden brown. This takes about 3-4 minutes. When it smells nutty and looks amber, remove it from the heat immediately. If using sage, add the chopped leaves to the hot butter.
  8. Ladle the soup into bowls and drizzle the brown butter over the top. Swirl it in with a spoon or leave it on top for presentation. Serve hot.

Notes

Don’t skip the roasting step—it concentrates the natural sugars. Watch the brown butter closely; it can go from perfect to burnt in seconds. Season in layers for depth of flavor. The soup tastes even better the next day. For dairy-free, use full-fat coconut milk and vegan butter. For a spicy version, add red pepper flakes or chipotle pepper. For added protein, top with crispy chickpeas or shredded rotisserie chicken.

Nutrition

Keywords: butternut squash soup, roasted squash soup, brown butter soup, easy soup recipe, weeknight dinner, fall soup, comfort food, gluten-free soup

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