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Roasted Butternut Soup with Brown Butter

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper (optional, for a slight kick)
  • 3 tbsp unsalted butter
  • 1/2 cup heavy cream or coconut cream (optional, for extra creaminess)
  • Fresh thyme or chives for garnish

Instructions
 

  • Step 1: Preheat oven and roast butternut squash with olive oil, salt, and pepper.
  • Step 2: Sauté onion and garlic in butter until aromatic.
  • Step 3: Add roasted squash, broth, and spices; simmer for 10 minutes.
  • Step 4: Blend soup until smooth and creamy.
  • Step 5: Brown remaining butter until nutty and fragrant.
  • Step 6: Stir brown butter and cream into the soup; adjust seasoning.
  • Step 7: Serve hot, garnished with herbs and optional drizzle of brown butter.