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Cozy Brown Butter Butternut Squash Soup

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This brown butter butternut squash soup is the ultimate fall comfort food. The nutty, toasty brown butter deepens the sweet, earthy squash, while a splash of apple cider adds a bright, tart kick that balances the richness perfectly.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup apple cider
  • 1/2 cup heavy cream
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 2 sprigs fresh thyme
  • Optional toppings: toasted pepitas, extra brown butter, cream swirl, crispy sage leaves

Instructions

  1. Prep the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes (about 5-6 cups).
  2. Brown the butter: In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams, then subsides, and turns a deep amber color with brown specks and a nutty aroma (5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl to stop cooking.
  3. Sauté the aromatics: Return the pot to medium heat. Add 2 tablespoons of the reserved brown butter. Add the diced onion and cook until softened and translucent, about 5-6 minutes. Add the minced garlic and fresh thyme sprigs, and cook for 1 minute until fragrant.
  4. Cook the squash: Add the cubed butternut squash to the pot. Stir to coat, and cook for about 5 minutes, letting the squash get a little color on the edges. Season with a generous pinch of salt and pepper.
  5. Simmer the soup: Pour in the vegetable broth and apple cider. Stir in the maple syrup. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, until the squash is fork-tender.
  6. Blend until smooth: Remove the thyme sprigs and discard. Use an immersion blender to puree the soup directly in the pot until completely smooth. If using a regular blender, blend in batches, filling no more than halfway, and hold the lid down with a towel.
  7. Finish with cream and brown butter: Stir in the heavy cream and the remaining 2 tablespoons of reserved brown butter. Taste and adjust seasoning with salt and pepper. Warm over low heat for a few minutes; do not boil after adding cream.
  8. Serve and garnish: Ladle into bowls. Drizzle with extra brown butter, a swirl of cream, and sprinkle with toasted pepitas or crispy sage leaves if desired.

Notes

For deeper flavor, roast the cubed squash at 400°F (200°C) for 25 minutes before adding to the pot. The soup thickens as it sits; add more broth to thin if needed. Brown butter can burn quickly—watch closely and remove from heat as soon as it turns amber. The soup tastes even better the next day as flavors meld.

Nutrition

Keywords: butternut squash soup, brown butter soup, fall soup, creamy squash soup, easy soup recipe, comfort food, vegetarian soup

Find it online: https://cookyep.com/cozy-brown-butter-butternut-squash-soup-the-best-fall-recipe/