Print

Butternut Squash Soup with Curried Brown Butter

Butternut Squash Soup with Curried Brown Butter
Print Recipe

A rich, silky butternut squash soup featuring roasted squash and curried brown butter. This comforting and flavorful soup combines the natural sweetness of roasted butternut squash with the nutty depth of brown butter infused with aromatic curry spices, resulting in a creamy, warming dish perfect for chilly days or as a welcoming starter.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk or cream (optional)

Curried Brown Butter

  • 4 tablespoons unsalted butter
  • 1 to 2 teaspoons curry powder

Garnishes (Optional)

  • Fresh parsley or thyme, chopped
  • Toasted pumpkin seeds
  • Toasted chickpeas
  • Swirl of coconut cream

Instructions

  1. Roast the Butternut Squash: Peel and cube the butternut squash, then toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized, enhancing its natural sweetness.
  2. Sauté Aromatics: In a large pot, heat a little oil over medium heat. Add diced onions and minced garlic, cooking until translucent and fragrant to build a savory base that balances the sweetness of the squash.
  3. Make the Curried Brown Butter: In a small pan, melt unsalted butter over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma. Remove from heat and immediately whisk in the curry powder, releasing its spices without burning, to create a fragrant curried brown butter drizzle.
  4. Combine Squash and Broth: Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in enough vegetable broth to cover the ingredients. Bring to a simmer and cook for 10-15 minutes to meld the flavors together.
  5. Blend Until Smooth: Using an immersion blender or a regular blender in batches, puree the soup until silky smooth. Stir in coconut milk or cream if using, then season with salt and pepper to taste.
  6. Serve with Curried Brown Butter: Ladle the hot soup into bowls and finish with a generous drizzle of the curried brown butter. Garnish with fresh herbs, toasted pumpkin seeds, or coconut cream as desired, and enjoy the rich, comforting flavors.

Notes

  • Roast the squash to develop deep, caramelized flavor — this step is key.
  • Brown the butter on medium heat, stirring constantly to prevent burning.
  • Blend to your preferred consistency: silky smooth or leave slightly chunky for texture.
  • Season gradually; taste frequently because the broth and butter add saltiness.
  • Use fresh, high-quality curry powder for the best flavor impact.

Nutrition

Keywords: butternut squash soup, curried brown butter, roasted squash soup, creamy soup, gluten free soup, vegan adaptable soup, fall recipes, cozy soup, autumn soup

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