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Creamy Butternut Squash Soup with Brown Butter

creamy butternut squash soup with brown butter - featured image
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A comforting, quick weeknight soup featuring roasted butternut squash, warm curry spices, and a rich, nutty brown butter finish. It is naturally gluten-free and can be made dairy-free.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed (about 6–7 cups)
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Peel the butternut squash, remove seeds, and dice into 1-inch cubes.
  2. Heat 2 tablespoons of butter in a large pot over medium heat. Add chopped onion and a pinch of salt; cook until soft and translucent (3-4 minutes).
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add cubed squash, curry powder, and cinnamon. Stir to coat. Pour in broth until liquid barely covers the squash.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is tender.
  6. Transfer hot mixture to a blender. Add heavy cream or coconut milk. Blend until smooth. Return to pot and keep warm.
  7. In a small saucepan, melt remaining 2 tablespoons of butter over medium-low heat. Stir constantly until it foams, settles, and turns golden-brown with nutty aroma (3-4 minutes). Watch closely to prevent burning.
  8. Pour brown butter and toasted bits into the soup. Stir well. Season with salt and pepper to taste.
  9. Serve immediately, garnished with extra brown butter drizzle and fresh herbs if desired.

Notes

If using frozen squash, thaw slightly before cooking and add a few extra minutes to simmer time. For a roasted flavor, toss squash cubes with oil and roast at 400°F for 25 minutes before blending. Brown butter can burn quickly, so monitor closely. Leftovers keep in the fridge for 4 days or freeze for 3 months.

Nutrition

Keywords: butternut squash soup, brown butter, creamy soup, vegetarian, gluten-free, quick dinner, comfort food, curry powder

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