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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 a comforting, crowd-pleasing fall recipe. Roasting the squash brings out its natural sweetness, while the nutty brown butter adds an unforgettable depth of flavor.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves (optional but highly recommended)
  • Toasted pumpkin seeds (for serving, optional)
  • A swirl of cream or yogurt (for serving, optional)
  • Crusty bread or croutons (for serving, optional)
  • Fresh thyme or chives, chopped (for serving, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are golden.
  3. While the squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the smashed garlic and cook for 1 minute until fragrant.
  4. Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in the nutmeg.
  5. Remove from heat. Use an immersion blender to puree the soup until smooth. (If using a regular blender, work in batches, filling no more than halfway, and hold the lid down with a towel.) Return the pureed soup to the pot. Stir in the heavy cream and adjust salt and pepper to taste.
  6. In a small skillet over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside and brown specks will form. When it smells nutty and the specks are deep amber, remove from heat immediately. If using sage leaves, add them during the last minute of cooking.
  7. Ladle the soup into bowls. Drizzle warm brown butter over each serving. Top with crispy sage leaves, toasted pumpkin seeds, and a swirl of cream if desired. Serve immediately with crusty bread.

Notes

Don’t skip the roasting step—it concentrates the squash’s natural sugars. Watch the brown butter carefully as it can burn quickly. Season in layers for best flavor. The soup tastes even better the next day. For a vegan version, swap heavy cream for full-fat coconut cream and use vegan butter or olive oil for the brown butter.

Nutrition

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

Find it online: https://twinkletaste.com/creamy-roasted-butternut-squash-soup-with-brown-butter-easy-and-perfect/