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Creamy Smoky Butternut Squash Soup with Brown Butter

creamy smoky butternut squash soup with brown butter - featured image
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A velvety, comforting soup with deep smoky flavor from smoked paprika and a nutty brown butter finish. Perfect for cozy evenings, this easy recipe comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1 ½ teaspoons smoked paprika
  • 4 tablespoons (57 g) unsalted butter, divided
  • 2 tablespoons olive oil
  • ¼ cup (60 ml) heavy cream or full-fat coconut cream (optional)
  • Salt and black pepper to taste
  • Optional toppings: toasted pepitas, fresh thyme leaves, maple syrup drizzle, flaky sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are caramelized and fork-tender.
  3. While squash roasts, melt 2 tablespoons butter in a large pot over medium heat. Add chopped onion and a pinch of salt; cook 5-7 minutes until soft and translucent. Add smashed garlic and cook 1 minute until fragrant.
  4. Stir in smoked paprika and cook for 30 seconds to bloom the spice.
  5. Pour in vegetable broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
  6. Add roasted squash cubes to the pot. Simmer for 5 minutes until flavors meld and squash breaks apart easily.
  7. Blend soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (vent lid with a towel to release steam).
  8. Stir in heavy cream or coconut cream if using. Season with salt and pepper to taste. Adjust consistency with additional broth if needed.
  9. In a small skillet, melt remaining 2 tablespoons butter over medium heat. Swirl constantly until butter foams, turns golden, then deep amber with brown flecks and a nutty aroma (about 3-4 minutes). Remove from heat immediately.
  10. Ladle soup into bowls. Drizzle brown butter over each serving. Add desired toppings and serve hot.

Notes

For best texture, let squash cool slightly before blending. If soup tastes flat, add more salt or a squeeze of lemon juice. Make ahead: prepare soup without cream and brown butter, add just before serving. Store brown butter separately at room temperature for up to 3 days.

Nutrition

Keywords: butternut squash soup, creamy soup, smoky soup, brown butter, fall soup, easy soup recipe, vegetarian soup

Find it online: https://flurpchef.com/creamy-smoky-butternut-squash-soup-with-brown-butter/