With layers and layers of flavor, this Brown Butter Butternut Squash Soup is perfect for your Fall and Winter table this season.
The Fall bug has bit me, as if you couldn’t already tell. Today, I’m steering away from a sweet pumpkin recipe, but Fall-esque nonetheless. I challenged myself to make a Fall-inspired recipe that doesn’t include pumpkin and I came up with this yummy Brown Butter Butternut Squash Soup.
With this soup, it’s all about layering the flavors. You’ll caramelize onions in some butter. Then, you continue cooking the butter until it turns into brown butter. Add in the butternut squash so that it gets fully coated in the delicious brown butter for some amazing flavor. With just those steps you will have the most flavorful Brown Butter Butternut Squash Soup ever!
I love how the heart of this soup is creamy and healthy butternut squash. And, I love the beautiful color of the soup, so perfect for Fall. I like to garnish the soup with some kind of crunchy nut, like pecans or walnuts or pumpkin seeds. I’ve even added some short vegetable infused pasta for a grown-up “alphabet”-style soup. Serve it with some crusty bread for dipping. The soup is not brothy so it’s perfect for sopping up :D
It feels like California is always one of the last states to cool down for the Fall and Winter seasons, but if it’s already a little nippy where you are, one bite of this soup will instantly warm you up.
Serve it up as a side dish, or the main dish, or for an extra pop of color, even on your Thanksgiving table.
Brown Butter Butternut Squash Soup
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup diced onions
- 3 pounds butternut squash, peeled and cubed
- 7 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon brown sugar
- ⅛ teaspoon ground nutmeg
- Salt to taste
Instructions
- In a Dutch oven or large pot, heat the butter over medium-high heat until melted. Add in the onions and cook until translucent. Continue stirring the butter until golden brown bits form. Add the squash and stir to coat for about 5 minutes.
- Add 6 cups of broth and bring to a boil. Lower the heat to simmer and cover for 10 – 15 minutes, until the squash is fork tender.
- Working in small batches, transfer the soup to a blender and blend until smooth. Do not fill the blender more than half way each time and transfer to a temporary pot. Once the entire batch has been blended, transfer back to the Dutch oven over medium-high heat. If the soup is too thick, add the last cup of broth, as necessary, ¼ cup at a time.
- Stir in the cream, brown sugar, and nutmeg. Bring back to a boil and simmer uncovered until slightly thickened. Add salt to taste.
Storage
Store in an air tight container in the refrigerator for up to 3 days.
Loosely adapted from The Cook’s Illustrated Cookbook.
Disclaimer: Melissa’s Produce provided some of the produce used in this post. Melissa’s Produce’s goal is to educate and inspire people to eat better. Their mission is to increase produce consumption in the U.S. in an effort to make a healthier America, a mission that I stand behind.
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