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Creamy Delicata Squash Soup with Brown Butter (Easy Fall Recipe)

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A velvety smooth delicata squash soup with a nutty brown butter drizzle that started as a happy accident and became a fall favorite. Quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 4 tablespoons unsalted butter
  • 2 fresh sage leaves (optional)
  • 1/4 cup toasted pepitas (for garnish)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Wash delicata squash, cut in half lengthwise, and scoop out seeds. Slice crosswise into 1/2-inch half-moons. Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and fork-tender.
  2. While squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and cook 5-7 minutes until soft. Add minced garlic and cook 1 minute until fragrant.
  3. Add roasted squash (including any caramelized bits) and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Blend the soup until smooth using an immersion blender or in batches in a regular blender (leave lid slightly ajar to release steam).
  5. Return soup to pot (if using a regular blender). Stir in heavy cream and ground nutmeg. Season with salt and pepper to taste. If too thick, add more broth; if too thin, simmer a few minutes to reduce.
  6. Make brown butter: In a small saucepan, melt butter over medium heat. Swirl occasionally. Butter will foam, then foam subsides and brown specks form at bottom (3-5 minutes). When it smells nutty and toasty, remove from heat immediately. If using sage, add when butter starts foaming.
  7. Ladle soup into bowls. Drizzle with brown butter, top with toasted pepitas and fresh parsley. Serve hot.

Notes

Roast squash and make brown butter a day ahead for easier prep. Soup tastes even better the next day. For vegan version, swap heavy cream with full-fat coconut milk and use vegan butter or olive oil for brown butter. Watch brown butter carefully—it burns quickly.

Nutrition

Keywords: delicata squash soup, brown butter, fall soup, creamy squash soup, easy fall recipe, vegetarian soup, gluten-free soup

Find it online: https://coracooks.com/creamy-delicata-squash-soup-with-brown-butter-easy-fall-recipe/