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Creamy Roasted Acorn Squash Soup with Brown Butter

creamy roasted acorn squash soup with brown butter - featured image
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A velvety, golden-orange soup made with roasted acorn squash and nutty brown butter. Simple ingredients come together for a cozy, elegant dish perfect for fall gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 4 tablespoons unsalted butter, plus more for serving
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • ½ cup heavy cream or coconut cream
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, fresh thyme or sage leaves, extra brown butter drizzle, cream swirl

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to root end. Scoop out seeds and stringy bits. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes until fork-tender and edges caramelize. Let cool, then scoop out flesh (about 3-4 cups).
  2. While squash roasts, make brown butter: Cut 4 tablespoons unsalted butter into pieces and add to a small light-colored saucepan. Melt over medium heat, swirling occasionally. Butter will foam, then subside. Watch for golden-brown specks and nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl.
  3. In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook 1 minute until fragrant (do not brown).
  4. Add roasted squash flesh, 4 cups broth, maple syrup, cinnamon, nutmeg, and a generous pinch of salt and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  5. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. If using a regular blender, work in batches: fill blender no more than halfway, remove center cap, cover with a towel, and blend until smooth. Transfer to a clean pot.
  6. Stir in heavy cream or coconut cream and 3 tablespoons of the brown butter (reserve rest for drizzling). Taste and adjust seasoning. Ladle into bowls, drizzle with remaining brown butter, and add desired toppings.

Notes

Don’t rush the roasting—caramelization is key for deep flavor. Use a light-colored pan for browning butter to see color change. Season in layers for best flavor. For dairy-free, use coconut cream and vegan butter. Soup can be made ahead and freezes well. Adjust consistency with extra broth if too thick, or simmer to reduce if too thin.

Nutrition

Keywords: acorn squash soup, brown butter, fall soup, creamy soup, roasted squash, vegetarian soup, gluten-free soup

Find it online: https://grubella.com/creamy-roasted-acorn-squash-soup-with-brown-butter/