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Butternut Squash Soup with Curried Brown Butter

Butternut Squash Soup with Curried Brown Butter
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Cozy, creamy Butternut Squash Soup with Curried Brown Butter combines the natural sweetness of roasted butternut squash with the rich, nutty flavor of brown butter infused with fragrant curry spices. This comforting, vibrant soup is easy to prepare, packed with wholesome ingredients, and perfect for cold days or whenever you want a warm, nourishing meal.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 tablespoons unsalted butter
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Butternut Squash: Peel the butternut squash carefully, remove seeds, and cut into even cubes. Toss with a bit of olive oil and roast at 400°F (200°C) for about 25-30 minutes until tender and slightly caramelized.
  2. Sauté Onion and Garlic: In a large pot, heat a splash of oil over medium heat. Add diced onions and minced garlic, sauté until translucent and fragrant, about 5-7 minutes.
  3. Brown the Butter with Curry Powder: In a small pan, melt the butter over medium heat. Swirl constantly until it foams and turns golden brown, releasing a nutty aroma. Stir in the curry powder and cook for 1 minute to bloom the spices.
  4. Combine and Simmer: Add the roasted squash to the pot with onions and garlic. Pour in the broth, season with salt and pepper, and bring to a gentle simmer. Cook for about 15 minutes to meld flavors.
  5. Blend Until Smooth: Using an immersion blender, puree the soup until silky smooth. Alternatively, blend in batches in a countertop blender. Return to the pot, stir in the curried brown butter and cream, and warm gently without boiling.
  6. Adjust Seasoning and Serve: Taste and adjust salt and spice as needed. Ladle into bowls and serve warm with your favorite garnishes.

Notes

  • Roast the squash well for deep, sweet flavor development.
  • Watch the butter carefully when browning to avoid bitterness.
  • Blend soup in batches if using a countertop blender for smooth texture.
  • Season gradually to balance sweetness and spices perfectly.
  • Let the soup rest or chill slightly before serving to improve flavor melding.

Nutrition

Keywords: butternut squash soup, curried brown butter, creamy soup, fall soup, vegan option, cozy soup, gluten free

Find it online: https://emillycooks.com/butternut-squash-soup-with-curried-brown-butter/