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Lighter Roasted Butternut Squash Soup with Brown Butter

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A brothy, silky butternut squash soup with deep nutty flavor from brown butter. Roasted squash provides natural sweetness without cream, making it a lighter yet satisfying comfort food.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 3 tablespoons unsalted butter (preferably European-style like Kerrygold)
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • Optional: ¼ cup plain Greek yogurt or coconut cream (for swirling)
  • Optional: 2 tablespoons maple syrup or honey (if squash isn’t sweet)
  • Optional: Pinch of cayenne pepper or red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Peel butternut squash, cut into 1-inch cubes. Toss with 2 tablespoons olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper. Spread in a single layer on the prepared baking sheet.
  3. Roast for 25-30 minutes, flipping halfway through, until deeply golden and caramelized on edges and tender.
  4. While squash roasts, make brown butter: Cut 3 tablespoons unsalted butter into pieces and add to a small skillet over medium heat. Swirl occasionally. Butter will foam, then foam subsides and brown specks form at bottom. When it smells nutty and specks are deep amber, remove from heat immediately and pour into a heatproof bowl. Set aside.
  5. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped onion and a pinch of salt. Cook 5-7 minutes until soft and translucent. Add smashed garlic cloves and cook 1 minute until fragrant.
  6. Add roasted squash and 4 cups low-sodium vegetable broth to the pot. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low and cook 10 minutes.
  7. Remove pot from heat and let cool 5 minutes. Using an immersion blender, blend until completely smooth. (If using a regular blender, work in batches, filling no more than halfway.)
  8. Stir in brown butter, reserving a little for drizzling. Taste and adjust seasoning with more salt, cayenne, or a squeeze of lemon if desired. Add more broth or water if too thick.
  9. Ladle into bowls. Swirl in optional yogurt or coconut cream, drizzle with reserved brown butter, and add a few cracks of black pepper. Serve hot.

Notes

Don’t skip roasting the squash—it’s key for depth of flavor. Watch brown butter carefully as it can burn quickly. Season in layers for best flavor. Soup tastes even better the next day. For vegan version, use vegan butter or coconut oil and vegetable broth.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, brown butter soup, healthy soup, fall soup, winter soup, gluten-free soup, vegetarian soup

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