Print

Easy Crowd-Pleasing Butternut Squash Soup with Brown Butter

butternut squash soup with brown butter - featured image
Print Recipe

A velvety, golden-orange soup with deep caramelized squash and nutty brown butter. This forgiving, make-ahead recipe is perfect for feeding a crowd with minimal fuss.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable or chicken broth
  • ½ cup heavy cream or full-fat coconut milk
  • 2 tablespoons pure maple syrup
  • 4 tablespoons unsalted butter (or high-quality plant-based butter for dairy-free)
  • 6–8 fresh sage leaves (optional)
  • ¼ cup toasted pepitas (pumpkin seeds), for garnish
  • Extra drizzle of heavy cream or coconut milk, for garnish
  • Fresh thyme or parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut off stem and base, slice in half where the narrow neck meets the rounder bottom, and scoop out seeds. Cut into 1-inch cubes.
  2. Toss squash cubes with olive oil, salt, and pepper on a large rimmed baking sheet. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and deep golden-brown.
  3. While squash roasts, heat a drizzle of olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  4. Add roasted squash cubes to the pot with the onions and garlic. Pour in broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes.
  5. Remove pot from heat. Using an immersion blender, blend soup directly in the pot until completely smooth. (If using a regular blender, blend in batches, filling jar no more than halfway, holding lid with a towel.)
  6. Stir in heavy cream (or coconut milk) and maple syrup. Taste and adjust salt and pepper.
  7. In a small saucepan, melt butter over medium heat. Swirl pan occasionally. Butter will foam, then foam subsides and tiny brown specks form. When it smells nutty and turns amber (about 4-5 minutes), remove from heat immediately. If using sage leaves, drop them in hot butter for 10-15 seconds until crisp.
  8. Ladle soup into bowls. Drizzle brown butter over each serving. Top with crispy sage leaves, toasted pepitas, and a few cracks of black pepper. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates natural sugars and adds deep flavor. Watch brown butter closely; it can burn in seconds. Season in layers for best flavor. Soup improves overnight; make ahead and reheat gently. For vegan version, use full-fat coconut milk and plant-based butter. For spicy kick, add cayenne or red pepper flakes with onions.

Nutrition

Keywords: butternut squash soup, brown butter, fall soup, crowd-pleasing, make-ahead, gluten-free, vegetarian

Find it online: https://lolaspoon.com/easy-crowd-pleasing-butternut-squash-soup-with-brown-butter/