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Creamy Delicata Squash Soup with Brown Butter

creamy delicata squash soup with brown butter - featured image
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A velvety smooth soup made with roasted delicata squash, enriched with brown butter and crispy sage leaves. Perfect for cozy nights, this easy recipe comes together in about 45 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 6–8 fresh sage leaves
  • 1/4 cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, maple syrup drizzle, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash delicata squash, cut in half lengthwise, and scoop out seeds. Place cut-side down on prepared baking sheet. Roast for 25-30 minutes until tender.
  3. While squash roasts, melt 2 tablespoons butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5-7 minutes. Add minced garlic and cook 1 minute more.
  4. Pour in broth and bring to a gentle simmer. Let simmer while squash finishes roasting.
  5. When squash is done, let cool slightly. Scoop flesh from skin and add to pot with broth and onions. Discard skins.
  6. Blend soup until smooth using an immersion blender or regular blender (in batches, being careful with hot liquid).
  7. Stir in heavy cream or coconut milk. Season with salt and pepper to taste. Keep warm over low heat.
  8. In a small skillet, melt remaining 2 tablespoons butter over medium heat. Swirl pan until butter turns golden amber and smells nutty, about 3-4 minutes. Remove from heat immediately.
  9. Drop sage leaves into hot brown butter; they will crisp in about 30 seconds. Transfer to paper towel and sprinkle with salt.
  10. Ladle soup into bowls, drizzle with brown butter, and top with crispy sage leaves. Add optional garnishes as desired. Serve hot with crusty bread.

Notes

Don’t skip roasting the squash—it brings out natural sweetness. Watch brown butter carefully; it goes from perfect to burnt quickly. Season in layers for best flavor. Soup tastes even better the next day. For vegan version, use coconut oil and coconut milk.

Nutrition

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

Find it online: https://oracooks.com/creamy-delicata-squash-soup-with-brown-butter/