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Butternut Squash Soup with Curried Brown Butter

Butternut Squash Soup with Curried Brown Butter
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A rich and cozy Butternut Squash Soup with Curried Brown Butter that combines the natural sweetness of roasted butternut squash with the deep, nutty flavor of curry-infused brown butter. Perfect for warming up fall and winter meals, this soup delivers layered flavors with simple ingredients and easy steps, making it ideal for weeknight dinners or elegant starters.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 lbs), peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2–3 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • Salt, to taste
  • Black pepper, to taste

Curried Brown Butter

  • 4 tablespoons unsalted butter
  • 1 tablespoon curry powder

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Peel and cube the butternut squash, then toss it with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, enhancing its natural sweetness and flavor.
  2. Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add diced yellow onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, building the flavor base for the soup.
  3. Prepare the Curried Brown Butter: In a small saucepan, melt unsalted butter over medium heat. Swirl occasionally until it turns golden brown and gives off a nutty aroma. Remove from heat and whisk in the curry powder immediately, allowing the spices to bloom and infuse the butter with warm, complex flavors.
  4. Combine and Simmer: Add the roasted butternut squash to the pot with sautéed aromatics. Pour in the vegetable or chicken broth until the squash is fully covered. Bring to a simmer and cook for 10-15 minutes to meld flavors together.
  5. Blend Until Smooth: Using an immersion blender or working in batches with a regular blender, puree the soup until creamy and smooth. Return the soup to the pot if needed.
  6. Finish with Cream and Brown Butter: Slowly stir in the heavy cream or coconut milk to enrich the soup. Add the curried brown butter and mix gently. Season with salt and pepper to taste and warm over low heat for a few minutes before serving.

Notes

  • Roast the squash to enhance its natural sweetness and add subtle caramel notes.
  • Watch the butter carefully when browning to avoid burning; aim for golden brown color and nutty aroma.
  • If using a blender, puree in small batches to avoid splatters and ensure smooth texture.
  • Adjust soup consistency by adding more broth if too thick or simmer longer if too thin.
  • Season gradually, tasting as you go, to balance salt, pepper, and curry flavors.

Nutrition

Keywords: butternut squash soup, curried brown butter, fall soup, winter soup, roasted squash soup, gluten free soup, creamy squash soup, cozy soup, easy soup recipe

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