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Quick Delicata Squash Soup with Brown Butter

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A quick and easy weeknight soup that comes together in about 30 minutes. Roasted delicata squash (skin on) is blended with a savory broth and creamy coconut milk, then finished with nutty brown butter for a comforting, flavorful bowl.

Ingredients

Scale
  • 1 medium delicata squash (about 1.5 pounds), scrubbed and sliced into half-moons
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh sage leaves, thinly sliced (optional)
  • 2 tablespoons pumpkin seeds, toasted (optional, for garnish)
  • 1 tablespoon maple syrup (optional, for garnish)
  • Fresh thyme leaves (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the delicata squash in half lengthwise and scoop out seeds. Slice crosswise into 1/2-inch thick half-moons.
  3. Toss squash slices with olive oil, a pinch of salt, and pepper. Spread in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, flipping halfway, until tender and edges are caramelized.
  5. While squash roasts, heat a drizzle of olive oil in a large pot over medium heat. Add onion and cook 5-6 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  6. Pour in vegetable broth, scraping up any browned bits. Bring to a simmer, then reduce heat to low.
  7. Add roasted squash to the pot, including any caramelized bits from the baking sheet. Simmer for 5 minutes.
  8. Blend soup until smooth using an immersion blender or regular blender (in batches, letting cool slightly first).
  9. Stir in coconut milk, salt, pepper, and nutmeg. Keep warm over low heat.
  10. In a small saucepan, melt butter over medium heat. Swirl occasionally until it foams, then turns golden-brown with a nutty aroma (about 3-4 minutes). Remove from heat immediately. If using sage, add it now and swirl for 30 seconds.
  11. Ladle soup into bowls. Drizzle with brown butter and garnish with pumpkin seeds, maple syrup, and thyme leaves if desired.

Notes

Don’t skip browning the squash for maximum flavor. Watch the brown butter carefully—it can burn quickly. For a vegan version, use plant-based butter. Soup can be stored in the fridge for up to 5 days or frozen for 3 months. Adjust consistency with extra broth if needed.

Nutrition

Keywords: delicata squash soup, brown butter, quick soup, weeknight dinner, fall soup, vegetarian, gluten-free

Find it online: https://piperplate.com/quick-delicata-squash-soup-with-brown-butter/