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Cozy Brown Butter Squash Soup: Easy 30-Minute Recipe

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This quick and easy brown butter squash soup is ready in 30 minutes and features a deep, nutty richness from browned butter. It’s a comforting, crowd-pleasing dish that even squash skeptics will love.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups, or one medium squash)
  • Unsalted butter (4 tablespoons)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (3 cloves)
  • Vegetable broth (4 cups)
  • Fresh sage leaves (6-8 leaves)
  • Ground nutmeg (¼ teaspoon)
  • Salt and black pepper (to taste)
  • Heavy cream or coconut milk (¼ cup, optional)
  • Toasted pumpkin seeds (for garnish)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4 cups).
  2. Brown the butter: Place a large pot over medium heat and add 4 tablespoons of butter. Melt completely, then continue cooking, swirling occasionally, until the butter turns golden amber and smells nutty (about 4-5 minutes). Watch closely to avoid burning.
  3. Fry the sage leaves: Drop sage leaves into the browned butter; they will sizzle and crisp in about 30 seconds. Remove with a slotted spoon and set aside on a paper towel.
  4. Sauté the aromatics: Add diced onion to the remaining brown butter and cook for about 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Add the squash and broth: Add cubed squash, vegetable broth, ground nutmeg, a generous pinch of salt, and black pepper. Stir to combine.
  6. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until squash is fork-tender.
  7. Blend until smooth: Remove from heat. Use an immersion blender to puree the soup directly in the pot until silky smooth. If using a regular blender, let cool for 5 minutes, then blend in batches, filling no more than halfway.
  8. Adjust and finish: Taste and adjust seasoning. If desired, stir in heavy cream or coconut milk for richness. Add more broth or water if too thick.
  9. Serve: Ladle into bowls. Top with crispy sage leaves and toasted pumpkin seeds. Optionally, drizzle with olive oil or swirl in cream.

Notes

Don’t rush the brown butter step—it’s key to the flavor. Cut squash evenly for uniform cooking. Season in layers to avoid over-salting. For a vegan version, use coconut oil instead of butter and coconut milk instead of cream. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: brown butter squash soup, easy squash soup, 30-minute soup, butternut squash soup, fall soup, winter soup, vegetarian soup, gluten-free soup

Find it online: https://bitesienna.com/cozy-brown-butter-squash-soup-easy-30-minute-recipe/