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Cozy Brown Butter Butternut Squash Soup

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A deeply satisfying butternut squash soup with nutty brown butter, aromatic sage, and a touch of cream. Ready in just 30 minutes, this easy recipe delivers rich, comforting flavor that tastes like a warm hug on a chilly day.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1½ pounds butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 1 teaspoon fresh sage, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • 2 tablespoons unsalted butter (for garnish)
  • 6–8 fresh sage leaves (for garnish)
  • Optional: Toasted pumpkin seeds, a swirl of cream, or crumbled bacon for topping

Instructions

  1. Brown the butter: Place a large pot or Dutch oven over medium heat. Add 3 tablespoons of butter and let it melt completely, swirling occasionally. Cook until the butter turns golden and smells nutty, about 3-4 minutes. Watch carefully to avoid burning.
  2. Sauté the aromatics: Add the diced onion to the brown butter and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Cook the squash: Add the cubed butternut squash, fresh sage, salt, pepper, and nutmeg. Stir and cook for 2-3 minutes to coat the squash in the brown butter mixture.
  4. Add the broth: Pour in the vegetable broth and stir. Bring to a boil, then reduce heat to medium-low and simmer for 12-15 minutes until the squash is fork-tender.
  5. Blend until smooth: Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth and velvety. If using a regular blender, let cool for 5 minutes, then blend in batches, filling no more than halfway each time. Remove the center cap and cover with a towel to let steam escape.
  6. Add the cream: Stir in the heavy cream until fully incorporated. Taste and adjust seasonings. Add a splash more broth if the soup is too thick.
  7. Make the brown butter sage garnish: In a small skillet over medium heat, melt 2 tablespoons of butter. Add the fresh sage leaves and cook for 1-2 minutes until the butter turns golden brown and the sage becomes crispy.
  8. Serve: Ladle the soup into bowls, drizzle with the brown butter and crispy sage leaves. Top with toasted pumpkin seeds, a swirl of cream, or crumbled bacon if desired. Serve hot.

Notes

The brown butter is key—don’t rush it. Use a light-colored pan to see the color change. For a vegan version, use plant-based butter and full-fat coconut milk. The soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, brown butter, fall soup, winter soup, easy soup recipe, 30-minute soup, comfort food, vegetarian soup

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