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Best Brown Butter Delicata Squash Soup: Easy Fall Starter

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This brown butter delicata squash soup is a creamy, nutty, and naturally sweet fall starter that comes together in under an hour. Perfect for impressing guests or enjoying a cozy weeknight meal, it features roasted delicata squash and a rich brown butter finish.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream (optional)
  • 4 tablespoons unsalted butter (for brown butter)
  • 2 fresh sage leaves (optional, for brown butter)
  • 1/4 cup roasted pepitas (for garnish)
  • 2 tablespoons crumbled feta or goat cheese (for garnish)
  • Fresh sage leaves, fried in butter until crispy (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Wash delicata squash, cut in half lengthwise, and scoop out seeds. Cut into 1-inch thick half-moons. Toss with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Set aside.
  2. While squash roasts, make brown butter: Place 4 tablespoons unsalted butter in a small light-colored saucepan over medium heat. Add sage leaves if using. Swirl occasionally. After 3-5 minutes, foam subsides and brown specks form; remove from heat immediately. Pour into a heatproof bowl, including crispy sage leaves. Set aside.
  3. In a large soup pot, melt 3 tablespoons unsalted butter over medium heat. Add chopped onion and cook 5-7 minutes until translucent. Add smashed garlic and cook 1 minute until fragrant.
  4. Add roasted squash, 2 tablespoons reserved brown butter, vegetable broth, salt, pepper, and nutmeg. Stir, scraping up browned bits. Bring to a gentle boil, then reduce heat to low and simmer 10 minutes.
  5. Remove pot from heat. Use an immersion blender to puree soup until smooth. Alternatively, let cool 5 minutes and blend in batches in a regular blender, filling no more than halfway.
  6. Return blended soup to pot. Stir in heavy cream if using. Adjust seasoning and consistency with additional broth or water as needed.
  7. Ladle soup into bowls. Drizzle with remaining brown butter, top with roasted pepitas, crumbled feta or goat cheese, and crispy sage leaves. Serve immediately.

Notes

For a vegan version, use vegan butter and full-fat coconut milk instead of heavy cream. The soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed. Brown butter can burn quickly; watch carefully and remove from heat as soon as brown specks appear.

Nutrition

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

Find it online: https://recipebelle.com/best-brown-butter-delicata-squash-soup-easy-fall-starter/