Description
A comforting, slow-roasted butternut squash soup infused with warm spices and finished with a nutty brown butter drizzle. This recipe celebrates patience and flavor, creating a creamy texture without heavy cream.
Ingredients
Scale
- 1 large butternut squash (approx. 3 lbs / 1.36 kg), peeled, seeded, and cubed into 1-inch pieces
- 1 large yellow onion, chopped
- 1 medium apple (Honeycrisp or Gala), diced
- 4 cups vegetable broth (low-sodium)
- 3 tbsp olive oil (divided)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 2 tbsp heavy cream or coconut milk (optional)
- 3 tbsp unsalted butter (for brown butter drizzle)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Toss the cubed squash, diced apple, and chopped onion on the sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Roast for 40-45 minutes until the edges are caramelized and the squash is tender.
- While squash roasts, heat 1 tablespoon of olive oil in a large stockpot over medium heat. Add aromatics if desired and cook for 2-3 minutes until fragrant.
- Transfer the roasted squash, apple, and onion into the stockpot. Pour in the vegetable broth and add cinnamon, nutmeg, and ginger.
- Bring to a gentle simmer and cook for 10 minutes to meld flavors.
- Remove from heat and let cool slightly. Puree the soup using an immersion blender or countertop blender until smooth. Stir in heavy cream or coconut milk if using. Adjust seasoning with salt and pepper.
- In a small saucepan, melt 3 tablespoons of butter over medium heat. Swirl occasionally until the milk solids turn golden brown and the butter smells nutty (about 3-4 minutes). Remove from heat immediately.
- Ladle soup into bowls and drizzle with the brown butter. Garnish with fresh thyme or chives.
Notes
Roasting the squash is essential for concentrated flavor; boiling results in a watery soup. Watch the brown butter closely as it can burn quickly. The soup tastes better the next day as flavors meld. Store in the fridge for up to 4 days. Do not freeze if cream has been added.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12
- Sodium: 650
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, roasted squash, fall recipes, brown butter, vegetarian soup, comfort food, healthy soup, gluten-free