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Cozy Brown Butter Acorn Squash Soup Recipe

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A creamy, comforting acorn squash soup with nutty brown butter and sage. This easy recipe comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable or chicken broth
  • 1/2 cup full-fat coconut milk or heavy cream
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Fresh thyme or sage leaves (for garnish, optional)
  • A swirl of cream or coconut milk (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half from stem to tip, scoop out seeds and stringy bits. Brush cut sides with olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until fork-tender. Let cool 5 minutes.
  2. While squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add diced onion and cook 4-5 minutes until translucent and golden at edges. Add minced garlic and cook 30 seconds until fragrant.
  3. Scoop roasted squash flesh into the pot with onions and garlic. Add broth and bring to a gentle simmer over medium heat. Reduce to low and simmer 10 minutes.
  4. Remove pot from heat. Blend with an immersion blender until smooth, or let cool 5 minutes and blend in batches in a regular blender (never fill more than halfway with hot liquid). Return blended soup to pot.
  5. Stir in coconut milk or heavy cream, salt, pepper, and nutmeg. Taste and adjust seasoning. If too thick, add more broth a quarter cup at a time.
  6. In a small skillet, melt butter over medium heat. Swirl occasionally. After 3-4 minutes, butter will foam and turn golden-amber with brown specks. Remove from heat immediately. If using sage leaves, add during last 30 seconds and remove with fork when crispy.
  7. Ladle soup into bowls. Drizzle brown butter over each serving. Top with crispy sage leaves, toasted pumpkin seeds, and a swirl of cream if desired. Serve immediately.

Notes

The brown butter goes from perfect to burnt in about 15 seconds, so watch carefully. Use a light-colored pan to see the color change. For best results, make fresh brown butter when reheating leftovers. The soup tastes even better the next day after flavors meld.

Nutrition

Keywords: acorn squash soup, brown butter, sage, fall soup, creamy soup, comfort food, vegetarian, gluten-free

Find it online: https://tinastirs.com/cozy-brown-butter-acorn-squash-soup-recipe/