Print

Cozy Brown Butter Honeynut Squash Soup: Easy Fall Recipe

brown butter honeynut squash soup - featured image
Print Recipe

This cozy brown butter honeynut squash soup is simple enough for a quiet weeknight but impressive enough to serve at a dinner party. The brown butter adds a depth of flavor that feels almost magical, and the roasted squash gives it a silky, naturally sweet texture.

Ingredients

Scale
  • 4–5 medium honeynut squash (about 2 pounds total)
  • 4 tablespoons (56 grams) unsalted butter
  • 1 large yellow onion (about 200 grams), diced
  • 3–4 garlic cloves, smashed
  • 4 cups (960 ml) vegetable broth
  • ½ cup (120 ml) heavy cream
  • 8–10 fresh sage leaves
  • 1 teaspoon (5 grams) fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon (15 ml) maple syrup (optional)
  • Toasted pumpkin seeds (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the honeynut squashes thoroughly, pat them dry, and place them on a rimmed baking sheet.
  2. Roast the squash for 35-40 minutes until a knife slides into the flesh with no resistance. Let cool on the baking sheet for about 10 minutes.
  3. While the squash roasts, make the brown butter. Cut 4 tablespoons of unsalted butter into pieces and place in a small, light-colored skillet over medium heat. Swirl occasionally until it foams, then subsides, and brown specks form at the bottom (about 4-5 minutes). Remove from heat immediately when it smells nutty and toasty. Pour into a heatproof bowl and set aside.
  4. In the same skillet, fry the sage leaves. Add 1 tablespoon of the brown butter back to the skillet over medium heat. Fry sage leaves for about 30 seconds per side until crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  5. In a large pot or Dutch oven, heat 2 tablespoons of the brown butter over medium heat. Add the diced onion and a pinch of salt, stirring occasionally, until soft and translucent (about 5-6 minutes). Add the smashed garlic cloves and cook for another minute until fragrant.
  6. Once the squash is cool enough to handle, cut each in half lengthwise. Scoop out the seeds and stringy bits. Roughly chop the squash into chunks (skin is edible).
  7. Add the chopped squash to the pot with the onions and garlic. Pour in the vegetable broth and the remaining brown butter (reserve a little for drizzling if desired). Stir together and bring to a gentle simmer over medium heat. Cook for 5 minutes.
  8. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth and velvety. If using a regular blender, let cool for 10 minutes first, then blend in batches, filling no more than halfway each time.
  9. Stir in the heavy cream and season with salt and pepper to taste. If the soup seems too thick, add a splash more broth or water. Add maple syrup if needed.
  10. Ladle the soup into bowls. Drizzle reserved brown butter on top, float crispy sage leaves on each bowl, and scatter toasted pumpkin seeds over the top. Serve immediately.

Notes

Don’t rush the brown butter; medium heat is key. Roast the squash whole for best texture. Let squash cool before handling to avoid burns. Blend in batches if using a regular blender. Season at the end. This soup gets better after a day in the fridge.

Nutrition

Keywords: honeynut squash soup, brown butter squash soup, fall soup, easy fall recipe, cozy soup, vegetarian soup, gluten-free soup

Find it online: https://lolaspoon.com/cozy-brown-butter-honeynut-squash-soup-easy-fall-recipe/