Description
This roasted butternut squash soup is rich, velvety, and full of deep roasted flavor, with an extra layer of cozy thanks to a splash of spiced brown butter stirred in at the end. It’s warm and comforting without being heavy, and makes the perfect starter or light main for any chilly evening.
Equipment:
- Baking sheet
- Parchment paper
- Blender (stand blender or immersion blender)
- Medium to large soup pot
- Wooden spoon
- Small skillet (for brown butter)
Ingredients
- 1 large butternut squash (about 3 pounds), halved and seeded
- 1 tablespoon olive oil
- 1 yellow onion, peeled and quartered
- 1 apple (like Honeycrisp), cored and quartered
- 5 cloves garlic, peeled
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 4 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter
- 1/8 teaspoon ground cinnamon
- 1 tablespoon heavy cream or coconut cream (optional)
- Garnish: toasted pepitas, sour cream, fresh thyme
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the vegetables. Place the butternut squash halves cut side down on the baking sheet. Add the onion, apple, and garlic to the same pan. Drizzle everything with olive oil and sprinkle with ½ teaspoon of salt and some black pepper.
- Roast the vegetables. Roast for 40–45 minutes, until the squash is fork tender and beginning to caramelize. The garlic should be soft, and the onion and apple lightly browned.
- Scoop and transfer. Once cool enough to handle, scoop the flesh from the squash and transfer it to a soup pot. Add the roasted onion, garlic, and apple.
- Add seasonings and broth. Stir in the maple syrup, ginger, nutmeg, thyme, remaining salt, and vegetable broth. Bring to a gentle simmer over medium heat, cover, and cook for 10 minutes.
- Blend the soup. Use an immersion blender directly in the pot, or transfer to a stand blender in batches, and blend until silky smooth. Return the soup to low heat.
- Make the spiced brown butter. In a small skillet over medium heat, melt the butter. Let it cook until it begins to foam and turn golden brown, about 3–4 minutes. Stir in the cinnamon, cook for 30 seconds, then immediately remove from heat.
- Finish the soup. Stir the brown butter into the soup. Taste and adjust salt or add cream if desired for added richness.
- Serve and garnish. Ladle into bowls and top with toasted pepitas, a swirl of sour cream, and a sprinkle of fresh thyme.
Notes
This recipe stands out from traditional versions because of the spiced brown butter stirred in right before serving. While most butternut squash soups lean on cream or coconut milk for richness, this technique gives you an earthy, slightly nutty depth that makes the soup feel special without making it heavy. It plays beautifully with the sweetness of the squash and apple and adds a cozy, almost caramel-like undertone that elevates the whole dish.
Feel free to leave out the cream at the end if you’re going for a dairy-free version—the soup is still velvety thanks to the blended roasted veggies.
Storage:
Soup keeps well in the fridge for 4–5 days and can be frozen for up to 3 months. Let it cool fully before transferring to airtight containers.
Reheating Tip:
Reheat gently on the stovetop over medium-low, adding a splash of broth or water to loosen if it thickens too much.
Nutrition
- Serving Size: about 1 cup
- Calories: ~245
- Sugar: 15g (mostly from squash and apple)
- Fat: 8g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 5g
