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Creamy One-Pot Butternut Squash Soup with Brown Butter

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This creamy one-pot butternut squash soup with brown butter is rich, nutty, and deeply satisfying without heavy cream. The brown butter adds a toasty depth that transforms simple ingredients into a memorable comfort food.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup full-fat coconut milk
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra brown butter, fresh thyme leaves, coconut cream

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the stem end and bottom, then slice the squash in half where the neck meets the bulb. Cut each piece in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. Brown the butter: Place a large Dutch oven over medium heat and add the butter. Let it melt completely, then swirl occasionally. The butter will foam, then the foam will subside and brown specks will form. Swirl until the butter smells nutty and is a deep amber color. Immediately pour into a heat-safe bowl and set aside. Wipe out the pot.
  3. Sauté the aromatics: Return the pot to medium heat and add 1 tablespoon olive oil. Add the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the squash: Add the cubed squash, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir and cook for 2-3 minutes. Pour in the vegetable broth and add the thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the squash is fork-tender.
  5. Blend the soup: Remove the thyme stems. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, let cool slightly and blend in batches in a regular blender.
  6. Finish: Stir in the reserved brown butter, coconut milk, maple syrup, and nutmeg. Taste and adjust seasoning. If too thick, add more broth or water to reach desired consistency.
  7. Serve: Ladle into bowls and garnish with desired toppings.

Notes

Don’t rush the brown butter; watch it carefully and remove from heat as soon as it turns amber and smells nutty. Cut squash into uniform 1-inch cubes for even cooking. Season as you go for layered flavor. Add brown butter at the end to preserve its nutty flavor. Blend for at least 2 minutes for the creamiest texture.

Nutrition

Keywords: butternut squash soup, creamy soup, one-pot soup, brown butter, fall soup, vegetarian soup, gluten-free soup

Find it online: https://novanosh.com/creamy-one-pot-butternut-squash-soup-with-brown-butter/