Description
A creamy, comforting one-pot weeknight dinner featuring roasted butternut squash, aromatic spices, and a rich brown butter garnish. Ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 large butternut squash (approx. 2–3 lbs / 900g – 1.3kg), peeled and cut into 1-inch cubes
- 4 tbsp unsalted butter (divided: 2 tbsp for sautéing, 2 tbsp for browning)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth (low sodium)
- 1/2 cup heavy cream or coconut milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- 1/4 cup apple cider (optional)
Instructions
- Prep the squash: Wash, cut off top and bottom, slice in half lengthwise, scoop out seeds, peel skin, and cut into 1-inch cubes.
- Sauté aromatics: Heat 2 tbsp butter in a large Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds. Deglaze with a splash of broth.
- Simmer: Add cubed squash, remaining broth, apple cider (if using), cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat to low. Cover slightly ajar and simmer for 12-15 minutes until squash is tender.
- Blend: Remove from heat. Add heavy cream or coconut milk. Blend with an immersion blender or standard blender until smooth and velvety. Adjust seasoning if needed.
- Make brown butter: In a small saucepan, melt remaining 2 tbsp butter over medium heat. Swirl occasionally until it turns amber and smells nutty (2-3 minutes). Remove from heat immediately to prevent burning.
- Serve: Ladle soup into bowls and drizzle with the brown butter. Garnish with fresh herbs or roasted squash seeds.
Notes
The soup base freezes well for up to 3 months without the cream or brown butter. Brown butter burns easily, so watch it closely. For a vegan version, use olive oil/vegan butter and coconut milk. If the soup is too thick, add more broth; if too thin, simmer uncovered to reduce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups soup + 1 ts
- Calories: 180
- Sugar: 6
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 5
- Protein: 3
Keywords: butternut squash soup, brown butter, one pot meal, weeknight dinner, gluten-free, fall recipes, vegetarian soup