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Best Wholesome Roasted Butternut Squash Soup with Brown Butter

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A rich, creamy, and deeply satisfying butternut squash soup with a nutty brown butter drizzle. This easy, no-peel recipe is perfect for cozy evenings and is a crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 pounds)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 cups vegetable broth
  • ½ cup unsalted butter
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • Optional garnishes: toasted pumpkin seeds, heavy cream or coconut milk, fresh thyme, nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits.
  3. Place the squash halves cut-side up on the baking sheet. Drizzle with 1 tablespoon of olive oil and rub over the flesh. Sprinkle with salt and pepper. Add the chopped onion and smashed garlic to the sheet, drizzle with remaining 1 tablespoon olive oil, and toss to coat. Spread in a single layer.
  4. Roast for 35–40 minutes, until the squash is fork-tender and the onion is soft and browned. Let cool for 5 minutes.
  5. While the squash roasts, make the brown butter: In a small skillet over medium heat, melt the ½ cup butter. Stir occasionally until it foams, then the foam subsides and brown specks form (about 5–7 minutes). Once it smells nutty and looks amber, remove from heat and pour into a heatproof bowl. Set aside.
  6. When the squash is cool enough to handle, scoop the flesh away from the skin. Discard the skin. Transfer the roasted squash, onion, and garlic to a large pot or Dutch oven.
  7. Add the vegetable broth, apple cider vinegar, cayenne pepper, salt, and black pepper. Stir to combine. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally.
  8. Blend the soup until smooth using an immersion blender (or in batches in a regular blender, letting it cool first). Return to the pot.
  9. Taste and adjust seasoning. Add more broth or water if too thick.
  10. Ladle into bowls. Drizzle each serving with about 1 tablespoon of the brown butter. Garnish as desired and serve immediately.

Notes

Don’t skip the apple cider vinegar—it brightens the soup. For a vegan version, skip the brown butter and use olive oil or coconut oil, and add coconut milk for creaminess. The soup tastes even better the next day. Make fresh brown butter each time you serve.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, brown butter, fall soup, creamy soup, easy soup, healthy soup, gluten-free soup, vegetarian soup

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