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Best Brown Butter Butternut Squash Soup Recipe (Easy)

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A rich, nutty, and velvety butternut squash soup made with browned butter for deep flavor. This easy recipe comes together in about 40 minutes and is perfect for cozy dinners or elegant gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ cup heavy cream or coconut milk (for garnish, optional)
  • 2 tablespoons roasted pepitas (pumpkin seeds) (for garnish, optional)
  • Fresh thyme or sage leaves (for garnish, optional)
  • Extra brown butter drizzle (for garnish, optional)

Instructions

  1. Prepare the squash: Peel the butternut squash with a sharp vegetable peeler. Cut off the top and bottom ends, slice the squash in half where the narrow neck meets the round bulb. Cut the bulb in half and scoop out the seeds and stringy bits. Cut the whole squash into 1-inch cubes (about 5 to 6 cups). Set aside.
  2. Brown the butter: Place a large Dutch oven over medium heat and add the 4 tablespoons of butter. Let it melt completely, then watch closely. The butter will foam and bubble. After about 3 to 4 minutes, the foam will subside and golden brown specks will form at the bottom. Swirl the pot gently until it smells nutty and toasty. Remove from heat immediately. If desired, spoon out about 1 tablespoon of brown butter into a small bowl for garnish.
  3. Sauté the aromatics: Return the pot to medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Cook the squash: Add the cubed butternut squash to the pot. Stir to coat in the brown butter mixture. Cook for 3 to 4 minutes, stirring occasionally, until the edges of the squash start to look slightly translucent.
  5. Add liquid and simmer: Pour in the 4 cups of vegetable broth and 1 cup of water. Add the salt, pepper, and nutmeg (if using). Stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, until the squash is fork-tender.
  6. Blend the soup: Remove from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth (about 2 minutes). Alternatively, working in batches, transfer to a regular blender (fill no more than halfway, remove center cap, cover with a towel) and blend until smooth. Be careful with hot liquid.
  7. Adjust and finish: Taste and adjust seasoning with more salt, pepper, or nutmeg if needed. If the soup is too thick, add a splash more broth or water until desired consistency is reached. Keep warm over low heat if serving immediately.
  8. Serve with garnishes: Ladle the soup into bowls. Drizzle with heavy cream or coconut milk, sprinkle with roasted pepitas, and add fresh thyme or sage leaves. Drizzle reserved brown butter on top if desired.

Notes

Watch the brown butter closely—it can burn in seconds. Remove from heat as soon as golden specks appear. For easier peeling, microwave the whole squash for 2-3 minutes first. The soup tastes even better the next day as flavors deepen. Freezes well for up to 3 months.

Nutrition

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

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