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    Savory Butternut Squash and Brown Butter Soup

    clock-icon135 minutes
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    Pixicook editorial team

    A rich and creamy butternut squash soup enhanced with the flavors of brown butter, honey, and a hint of nutmeg.

    Ingredients for Savory Butternut Squash and Brown Butter Soup

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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Butternut Squash, 3-to-3.5 pounds

    each

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    Canola Oil

    tablespoons

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    Kosher Salt

    to taste

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    Black Pepper, freshly ground

    to taste

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    Sage

    sprigs

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    Leek, thinly sliced

    cups

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    Carrots, thinly sliced

    cups

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    Shallots, thinly sliced

    cups

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    Onions, thinly sliced

    cups

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    Garlic, smashed

    cloves

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    Honey

    tablespoons

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    Vegetable Stock

    cups

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    Bouquet Garni, 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, 0.5 teaspoon black peppercorns, wrapped in 2 green leek leaves

    each

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    Creme fraiche

    cups

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    Nutmeg, freshly grated

    to taste

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    Unsalted Butter

    tablespoons

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    Chives, minced

    tablespoons

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    Extra Virgin Olive Oil

    to taste

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    How to Make Savory Butternut Squash and Brown Butter Soup

    1. Preheat Oven and Prepare Squash

    Preheat your oven to 350°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with canola oil, season generously with kosher salt and freshly ground black pepper, and tuck a sage sprig into each cavity. Place the squash cut-side down on a small baking sheet lined with aluminum foil.

    2. Roast Squash

    Roast the squash in the preheated oven for about an hour, until it's tender and the flesh is easily pierced with a fork. Let it cool slightly, then scoop out the roasted flesh and set it aside. Peel the neck of the squash and cut it into 0.5-inch pieces, measuring about 4 cups.

    3. Sauté Vegetables

    In a large stockpot, heat the remaining canola oil over medium heat. Add the thinly sliced leeks, carrots, shallots, and onions. Sauté the vegetables for about 6 minutes, until they become soft and fragrant.

    4. Add Squash and Garlic

    Stir in the diced squash and smashed garlic, seasoning with a bit more kosher salt and black pepper, and cook for another 3 minutes.

    5. Add Honey and Caramelize

    Stir in the honey and let it cook for 2-3 minutes, allowing it to slightly caramelize and blend with the vegetables.

    6. Simmer with Stock and Bouquet Garni

    Pour in the vegetable stock and add the bouquet garni. Bring the mixture to a simmer and cook for 10-15 minutes. Then, add the roasted squash flesh to the pot and simmer for an additional 30 minutes.

    7. Purée Soup

    After simmering, remove the bouquet garni and transfer the soup to a blender in batches, puréeing until smooth. Pass the puréed soup through a fine sieve back into the pot to ensure a silky texture. Season the soup to taste, adjusting the seasoning as necessary, and refrigerate to let the flavors meld.

    8. Prepare Crème Fraîche

    When you're ready to serve, gently reheat the soup over low heat, adding a bit more vegetable stock if it’s too thick. In a small, chilled bowl, stir the crème fraîche with a pinch of freshly grated nutmeg. Cover and refrigerate until needed.

    9. Make Brown Butter

    To make the brown butter, heat the unsalted butter in a medium skillet over medium heat. Allow it to melt and cook, swirling the pan occasionally, until the butter turns a hazelnut brown color and releases a nutty aroma. Pour the brown butter into a small bowl to stop the cooking.

    10. Serve Soup

    Ladle the hot soup into bowls and top each with a dollop of the nutmeg crème fraîche. Grind a bit of black pepper over the top, sprinkle with minced chives, and finish with a drizzle of extra-virgin olive oil.

    Variations

    Different Squash or Pumpkin

    Use acorn squash, pumpkin, or even sweet potatoes as your base vegetable.

    Dairy-Free/Vegan

    Use olive oil instead of butter and swap out cream with coconut milk or another plant-based alternative.

    Proteins

    Add roasted and shredded chicken, crispy bacon, or chickpeas for a protein boost.

    Roasting the Squash

    Before blending the soup, roast the butternut squash with honey or maple syrup to caramelize and deepen its flavor, providing a richer taste.

    Smoked Bacon

    Render some smoked bacon or pancetta and use the fat to cook your aromatics, adding the crispy bits back to the soup before serving for a savory, meaty element.

    Pitfalls and tips

    Roasting the Squash

    Roast the squash to caramelize natural sugars and deepen flavor. Cut in even chunks, toss in olive oil, and roast until tender and browned.

    Seasoning

    Season in layers, starting when sweating the vegetables, after adding the squash and liquid, and a final adjustment after blending. Be cautious with early salt.

    Garnishes

    Enhance the presentation and taste with garnishes like crème fraîche, yogurt, toasted pumpkin seeds, or chopped herbs. A drizzle of brown butter can reinforce the flavor theme.

    Browning the Butter

    Brown butter in a light-colored pan to monitor the color change, aiming for golden brown. Include the flavorful browned bits in the soup.

    Layering Flavors

    Build a base with a mirepoix of onions, carrots, and celery, cooked until softened for complexity in taste.


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