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Quick Roasted Butternut Squash Soup with Brown Butter

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A quick and easy roasted butternut squash soup with a nutty brown butter finish, ready in under an hour. Perfect for busy weeknights, this creamy soup is a comforting crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed but left whole
  • 2 tablespoons olive oil
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • 3 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream (optional)
  • 4 tablespoons unsalted butter
  • Optional toppings: toasted pumpkin seeds, a swirl of cream, fresh thyme leaves, or crispy sage

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Using a sharp vegetable peeler, remove the skin. Cut off the stem end, then slice the squash in half where the narrow neck meets the round bottom. Scoop out seeds and stringy bits. Cut both halves into 1-inch cubes.
  3. Roast the vegetables: Spread cubed squash, chopped onion, and smashed garlic on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25 to 30 minutes, stirring halfway, until tender and edges are browning.
  4. Simmer the soup: Transfer roasted vegetables to a large pot or Dutch oven. Add vegetable broth and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
  5. Blend until smooth: Remove from heat. Use an immersion blender to blend until smooth. If using a regular blender, blend in batches, filling no more than halfway, and return to pot.
  6. Stir in the cream (if using): Add heavy cream and stir until incorporated. Taste and adjust salt and pepper.
  7. Make the brown butter: While soup simmers, melt butter in a small saucepan over medium heat. Swirl occasionally. When butter foams and milk solids turn golden brown and smell nutty, remove from heat immediately. Pour into a heatproof bowl.
  8. Serve: Ladle soup into bowls. Drizzle brown butter over each serving. Add optional toppings. Serve hot.

Notes

Don’t rush the roasting; caramelization adds depth. Watch brown butter carefully to avoid burning. Season in layers. If soup is too thick, thin with broth or water. For vegan version, use vegan butter and coconut milk. Can be made in Instant Pot: sauté onion and garlic, add squash and broth, pressure cook on high for 8 minutes, then blend.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, brown butter, quick soup, easy soup, fall soup, vegetarian soup

Find it online: https://oracooks.com/quick-roasted-butternut-squash-soup-with-brown-butter/