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Best Brown Butter Delicata Squash Soup Recipe (Easy!)

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This easy brown butter delicata squash soup is a crowd-pleaser with nutty, caramelized flavor from browned butter and silky smooth texture without cream. Perfect for fall gatherings and weeknight dinners.

Ingredients

Scale
  • 3 medium delicata squash (about 2 1/2 pounds total)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter (for garnish)
  • Fresh sage leaves (optional, for garnish)
  • Toasted pumpkin seeds (for garnish)
  • A drizzle of maple syrup (for garnish)

Instructions

  1. Prep the squash (10 minutes). Wash the delicata squash well. Cut each one in half lengthwise and scoop out the seeds with a spoon. Slice into 1/2-inch half-moons. No need to peel—the skin softens completely during cooking.
  2. Brown the butter (5-7 minutes). Place your large pot over medium heat. Add 4 tablespoons of butter and let it melt completely. Swirl the pot occasionally. The butter will foam up, then the foam will subside, and you’ll see golden brown specks forming at the bottom. The moment it smells nutty and looks amber, remove it from heat immediately.
  3. Cook the aromatics (8 minutes). Add the diced onion to the browned butter. Return the pot to medium heat and cook until the onion is soft and translucent, about 5 minutes. Add the smashed garlic and cook for another 2-3 minutes until fragrant.
  4. Cook the squash (20-25 minutes). Add the sliced delicata squash to the pot. Stir everything together so the squash gets coated in that browned butter mixture. Cook for 5 minutes, stirring occasionally. Pour in the vegetable broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat to a simmer. Cover and cook until the squash is fork-tender, about 15-20 minutes.
  5. Blend until silky (5 minutes). Remove the pot from heat. Use an immersion blender directly in the pot and blend until completely smooth. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches. Be careful—hot liquid expands. Fill the blender only halfway each time.
  6. Taste and adjust (2 minutes). Give the soup a taste. Add more salt if needed. Sometimes I add a pinch of cayenne for warmth. Stir well.
  7. Make the garnish (5 minutes). In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add fresh sage leaves if using. Cook until the butter browns and the sage crisps up, about 2-3 minutes. Pour this over the soup right before serving.
  8. Serve and impress. Ladle the soup into bowls. Top with the browned butter sage mixture, toasted pumpkin seeds, and a tiny drizzle of maple syrup.

Notes

Don’t rush the brown butter—watch it closely to avoid burning. Cut squash evenly for consistent cooking. Season in layers, tasting at the end. This soup tastes even better the next day. For a vegan version, use vegan butter or coconut oil and skip the butter garnish.

Nutrition

Keywords: brown butter, delicata squash soup, easy soup recipe, fall soup, vegetarian soup, gluten-free soup

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