Easy Butternut Squash Soup with brown butter is the perfect fall comfort food. This easy soup recipe comes together fast and is great with warm bread on busy weekdays!
Have you ever had butternut squash soup? I had never had it before but it always sounded so comforting and festive for the fall season, so finally I made some. Why did I wait so long? It’s so delicious!
This soup is ultra creamy, and has a slightly nutty flavor from the brown butter. It is a little bit sweet but is balanced well with the heat from the pepper.
If you roast the squash ahead of time you can have this soup ready to easy in 15 minutes. Yay for quick and easy dinners!
My squash hating husband ate a big bowl and gave it the thumbs up! Even my baby loved it – he ate 2 bowls in one sitting! My boys were licking the food processor clean after blending the squash. This soup was a hit all around. I am definitely making this again!
***To roast a butternut squash, simply cut it in half lengthwise, and place cut side down in a 9×13″ baking dish. Pour water into the dish about 1″ high. Bake in preheated oven at 350 for about an hour or until you can easily pierce it with a fork. Peel off the skin.
Angie | Big Bear's Wife says
I have to admit that I have not had nor ever made butternut squash soup but now I’m going to! I made pumpkin soup for the first time last weekend and loved it so I bet we will love this too!
Kim Beaulieu says
I could really go for a bowl of this right now. Not feeling well and this would really hit the spot.
kellie @ The Suburban Soapbox says
This recipe is fall in a bowl. I’d love to have a vat of that right now.
Laure says
The receipe states to cook the butter does not tell you. How much ?.
Stephanie Brubaker says
The recipe calls for 1/4 cup of butter. Hope you enjoy the soup! 🙂