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Cozy Acorn Squash Soup with Brown Butter

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This creamy, velvety acorn squash soup is elevated with nutty brown butter and a hint of sage. A happy accident turned family favorite, it’s budget-friendly, easy to make, and perfect for cozy fall nights.

Ingredients

Scale
  • 2 medium acorn squash (about 2 lbs each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 3 cups low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon maple syrup or honey (optional)
  • Salt and pepper to taste
  • For garnish: extra brown butter drizzle, toasted pumpkin seeds or pepitas, fresh sage leaves (fried in butter), a swirl of cream or coconut milk

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully cut each squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast the squash for 35 to 45 minutes, until tender when pierced with a fork. Let cool for 10 minutes, then scoop out the flesh (about 3 to 4 cups).
  4. While the squash roasts, make the brown butter: In a large soup pot or Dutch oven, melt butter over medium heat. Swirl occasionally until it foams, then turns golden with brown specks and smells nutty. Remove from heat immediately. Pour about 2 tablespoons into a small bowl for garnish; leave the rest in the pot.
  5. Return the pot to medium heat. Add diced onion and cook for 4 to 5 minutes until soft and translucent. Add minced garlic and chopped sage; cook for 1 minute until fragrant.
  6. Stir in the roasted squash flesh and broth. Bring to a gentle simmer and cook for 5 minutes.
  7. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway). Return blended soup to the pot.
  8. Stir in heavy cream (or coconut milk) and maple syrup if using. Taste and adjust seasoning with salt and pepper. Add more broth or water if too thick; simmer to reduce if too thin.
  9. Ladle into bowls. Drizzle with reserved brown butter, sprinkle with toasted pumpkin seeds, and add fried sage leaves if desired. Serve hot.

Notes

Don’t rush the brown butter; watch it carefully to avoid burning. Roast squash cut-side down for extra tenderness. Season in layers for depth of flavor. Use room temperature cream to prevent curdling. Start onions when squash has about 10 minutes left to roast for perfect timing.

Nutrition

Keywords: acorn squash soup, brown butter, fall soup, easy soup recipe, creamy squash soup, budget-friendly, vegetarian option

Find it online: https://novanosh.com/cozy-acorn-squash-soup-with-brown-butter-best-easy-fall-recipe/