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Cozy Brown Butter Delicata Squash Soup (Easy & Best Fall Recipe)

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This cozy brown butter delicata squash soup is a happy accident turned into a fall favorite. Roasted squash is blended with nutty brown butter and sage for a deeply comforting, silky soup that tastes like autumn in a bowl.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tablespoon fresh sage leaves, plus more for garnish
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional but recommended)
  • Extra crispy sage leaves for garnish (optional)
  • Toasted pumpkin seeds for garnish (optional)
  • A drizzle of heavy cream or coconut milk for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash the delicata squash well. Cut each squash in half lengthwise and scoop out the seeds. Slice into half-moon shapes, about 1/2-inch thick.
  3. In a medium saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Swirl occasionally until the milk solids turn golden amber and the butter smells nutty, about 3-4 minutes. Immediately remove from heat and pour about 3 tablespoons of the brown butter into a small bowl; reserve the remaining 1 tablespoon in the pan.
  4. Place the sliced squash on the prepared baking sheet. Drizzle with the reserved 3 tablespoons of brown butter and sprinkle with a pinch of salt. Toss to coat evenly and spread in a single layer.
  5. Roast the squash for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges. Remove from the oven and set aside.
  6. While the squash roasts, return the saucepan with the remaining 1 tablespoon of brown butter to medium heat. Add the diced onion and cook for 5-6 minutes until softened. Add the smashed garlic and cook for 1 more minute until fragrant.
  7. Add the fresh sage leaves to the pot and stir for about 30 seconds until fragrant. Add the roasted delicata squash (reserve a few pieces for garnish if desired).
  8. Pour in the 4 cups of broth, salt, pepper, and the pinch of nutmeg if using. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  9. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until silky smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth.
  10. Taste and adjust seasoning with more salt or pepper if needed. Add a splash of broth or water if the soup is too thick.
  11. Serve immediately, garnished with crispy sage leaves, a drizzle of cream, and toasted pumpkin seeds if desired.

Notes

Browning butter requires attention—it goes from perfect to burnt in about 15 seconds. Keep heat at medium and watch for a nutty aroma. For the smoothest soup, ensure squash is very tender before blending. The soup can be made up to 2 days ahead and freezes well for up to 3 months. For a dairy-free version, use vegan butter and coconut milk.

Nutrition

Keywords: delicata squash soup, brown butter soup, fall soup, easy soup recipe, creamy squash soup, vegetarian soup, gluten-free soup

Find it online: https://leilameals.com/cozy-brown-butter-delicata-squash-soup-easy-and-best-fall-recipe/