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Cozy Brown Butter Delicata Squash Soup (Easy 30-Min Recipe)

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This velvety soup combines the nutty richness of browned butter with sweet delicata squash, creating a comforting fall-inspired dish that comes together in just 30 minutes. Perfect for cozy nights, it’s a crowd-pleaser that feels like a hug in a bowl.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1½ cups)
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk
  • 1 tablespoon fresh sage leaves, chopped
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • Optional toppings: Toasted pumpkin seeds, a drizzle of brown butter, crispy sage leaves, or a swirl of coconut cream

Instructions

  1. Prepare the squash. Wash the delicata squash well. Cut off the stem and blossom ends, then slice each squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Cut the squash into ½-inch half-moons. You should have about 4 cups of squash pieces.
  2. Brown the butter. Place your large pot over medium heat and add the 4 tablespoons of butter. Let it melt completely, then swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and turn golden. Watch closely—it can go from perfect to burnt in seconds. You’re looking for a deep amber color and a nutty aroma. When you see small brown specks forming at the bottom, remove the pot from heat immediately. Pour about 1 tablespoon of the browned butter into a small bowl and se…
  3. Sauté the aromatics. Return the pot to medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown at the edges. Add the minced garlic and chopped sage, and cook for another minute until fragrant.
  4. Cook the squash. Add the sliced delicata squash to the pot. Stir to coat everything in that beautiful browned butter mixture. Cook for 3-4 minutes, letting the squash get a little color on the edges.
  5. Add the liquid. Pour in the 3 cups of vegetable broth. Add the nutmeg, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the squash is tender and easily pierced with a fork.
  6. Blend the soup. Remove the pot from heat. If using an immersion blender, blend the soup directly in the pot until completely smooth—this usually takes about 30-45 seconds. If using a regular blender, let the soup cool for 5 minutes, then carefully transfer it in batches (fill the blender no more than halfway) and blend until smooth. Be sure to remove the center cap from the blender lid and cover it with a towel to let steam escape.
  7. Add the coconut milk. Stir in the ½ cup of coconut milk. Taste and adjust seasoning—you might want a pinch more salt or a crack of pepper. If the soup is too thick, add a little more broth or water until it reaches your desired consistency.
  8. Serve and garnish. Ladle the soup into bowls. Drizzle with the reserved browned butter. Top with toasted pumpkin seeds, crispy sage leaves, or a swirl of extra coconut cream if you’re feeling fancy. Serve hot.

Notes

Don’t rush the brown butter; low and slow is key. Cut the squash evenly for uniform cooking. Toast the squash before adding liquid to caramelize natural sugars. Blend carefully to avoid splatters. Taste and adjust seasoning at the end. The soup thickens as it sits; thin with broth when reheating. Flavors deepen overnight, making it great for make-ahead.

Nutrition

Keywords: delicata squash soup, brown butter soup, easy soup recipe, fall soup, 30-minute soup, creamy squash soup, vegetarian soup, gluten-free soup

Find it online: https://daintydine.com/cozy-brown-butter-delicata-squash-soup-easy-30-min-recipe/