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Kid-Approved Creamy Delicata Squash Soup with Brown Butter

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This creamy delicata squash soup is a comforting, kid-approved meal that comes together in one pot in about 40 minutes. The secret is a swirl of nutty brown butter that transforms simple ingredients into something truly special.

Ingredients

Scale
  • 2 medium delicata squash (about 2 lbs total)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • Toasted pumpkin seeds (for serving, optional)
  • Extra cream or yogurt (for serving, optional)
  • Fresh thyme or chives (for serving, optional)
  • Flaky sea salt (for serving, optional)

Instructions

  1. Prepare the squash: Wash the delicata squash well. Cut off the stem and the very bottom. Slice the squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon. Cut the squash into 1-inch half-moons.
  2. Sauté the aromatics: Place a large pot over medium heat and add the olive oil. Once it shimmers, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Cook the squash: Add the sliced delicata squash to the pot along with the salt, pepper, and dried thyme. Stir to coat. Cook for 2-3 minutes. Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, until the squash is very tender.
  4. Blend the soup: Turn off the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches.
  5. Finish with cream: Stir in the heavy cream. Taste and adjust seasoning with more salt and pepper if needed. Keep warm on the lowest setting.
  6. Make the brown butter: Place a small skillet over medium heat. Add the butter. Swirl the pan constantly as the butter melts. It will foam and sizzle. Continue swirling until the foam subsides and golden-brown specks form at the bottom. The butter will smell nutty. As soon as it turns light amber, remove from heat immediately.
  7. Serve: Ladle the hot soup into bowls. Drizzle a spoonful of warm brown butter over each bowl. Swirl gently. Add desired toppings and serve immediately.

Notes

Don’t skip the brown butter—it’s the star of the recipe. Watch it carefully as it can burn quickly. For a dairy-free version, use full-fat coconut milk and vegan butter or olive oil. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: delicata squash soup, creamy squash soup, brown butter, kid-friendly, easy soup, fall soup, winter soup, one-pot soup

Find it online: https://cookyep.com/kid-approved-creamy-delicata-squash-soup-with-brown-butter/