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Quick Creamy Butternut Squash Soup with Brown Butter

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A velvety butternut squash soup with nutty brown butter that comes together in under 40 minutes. This quick version skips the roasting but delivers the same comforting depth of flavor, perfect for busy weeknights.

Ingredients

Scale
  • 4 cups (20 oz) pre-cut butternut squash cubes
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable or chicken broth
  • ½ cup heavy cream or full-fat coconut milk
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • Black pepper to taste
  • ¼ teaspoon red pepper flakes, plus more for garnish
  • 6–8 fresh sage leaves (optional)
  • Pumpkin seeds or pepitas for garnish

Instructions

  1. Sauté the aromatics: Place a large pot over medium heat and add 1 tablespoon of the unsalted butter. Once melted and sizzling, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the squash and broth: Add the butternut squash cubes and broth to the pot. Stir to combine. Season with 1 teaspoon salt, black pepper, and red pepper flakes. The broth should just cover the squash; add a splash more if needed.
  3. Simmer until tender: Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-20 minutes until the squash is fork-tender.
  4. Blend until smooth: Remove from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let cool for 5 minutes, then blend in batches, filling no more than halfway. Remove the center cap from the lid and cover with a towel to let steam escape.
  5. Stir in cream and maple syrup: Return the blended soup to the pot over low heat. Stir in the heavy cream (or coconut milk) and maple syrup if using. Taste and adjust salt and pepper.
  6. Make the brown butter: Place the remaining 3 tablespoons of butter in a small, light-colored skillet over medium heat. Let it melt, swirling occasionally. The butter will foam, then the foam will subside, and golden-brown specks will form at the bottom (about 3-4 minutes). When it smells nutty and toasty, remove from heat. If using sage leaves, toss them in the hot butter for 10 seconds until crispy.
  7. Serve and garnish: Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving, including crispy sage leaves if used. Sprinkle with pumpkin seeds, a pinch of red pepper flakes, and a crack of black pepper. Serve immediately.

Notes

Don’t skip the red pepper flakes—they brighten the soup without making it spicy. Brown butter is all about timing; watch for the foam to subside and the color to turn amber, then remove from heat immediately. If the soup is too thick, thin with extra broth or water. If too thin, simmer uncovered to reduce. For best results, make fresh brown butter just before serving.

Nutrition

Keywords: butternut squash soup, creamy soup, brown butter, quick soup, fall soup, weeknight dinner, comfort food

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