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Creamy Delicata Squash Soup with Brown Butter

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A velvety, rich soup made from roasted delicata squash, blended with coconut milk and finished with nutty brown butter and crispy sage. This accidental creation has become a fall favorite, perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 3 pounds delicata squash (about 2 medium squash)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt (Diamond Crystal; reduce to ¾ teaspoon if using Morton’s)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground nutmeg (freshly grated preferred)
  • 4 cups vegetable broth (low-sodium preferred)
  • ½ cup canned full-fat coconut milk (or heavy cream for non-dairy-free)
  • 4 tablespoons unsalted butter (such as Kerrygold or Plugrà)
  • 2 fresh sage leaves (optional)
  • ¼ cup pepitas (pumpkin seeds), toasted (for garnish)
  • 2 tablespoons pomegranate arils (for garnish)
  • Good olive oil or balsamic glaze (for drizzling, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut delicata squash in half lengthwise, scoop out seeds, and slice into ½-inch thick half-moons. Toss on a baking sheet with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, heat a drizzle of olive oil in a large soup pot over medium heat. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic, smoked paprika, and nutmeg; cook for 1 minute until fragrant.
  3. Add roasted squash to the pot, scraping up any browned bits. Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
  4. While soup simmers, make brown butter: In a small skillet over medium heat, melt 4 tablespoons butter. Swirl pan occasionally. Butter will foam, then subside, and brown specks will form at the bottom. When it smells nutty and is deep amber, add sage leaves (if using) for 15 seconds. Immediately remove from heat and pour into a heat-safe bowl.
  5. Remove soup from heat. Add coconut milk and 3 tablespoons of the brown butter (reserve rest for drizzling). Use an immersion blender to puree until smooth. (If using a regular blender, work in batches, remove center cap, and cover with a towel.) Taste and adjust seasoning.
  6. Ladle soup into bowls. Drizzle with reserved brown butter, top with crispy sage leaves, toasted pepitas, and pomegranate arils. Serve immediately with crusty bread or a green salad.

Notes

Don’t skip roasting the squash—it concentrates flavor. Watch brown butter carefully; it can burn in seconds. Use full-fat coconut milk for best texture. Soup tastes even better the next day. For vegan version, use plant-based butter like Miyoko’s. Adjust consistency with extra broth if needed.

Nutrition

Keywords: delicata squash soup, brown butter, creamy soup, fall soup, vegetarian, gluten-free, vegan option

Find it online: https://evadinnerideas.com/creamy-delicata-squash-soup-with-brown-butter-recipe/