Butternut Squash Soup: 1 Silky Roasted Pot That Tastes Like Fall With a Brown Butter Secret

Butternut squash soup is the bowl that tells you fall has really arrived. It is bright orange, silky and sweet in a cozy way, and it costs very little to make a big pot. The trick most people skip is simple: roast the squash first. Roasting turns a plain vegetable into something nutty and deep, and the real hands on work takes about 10 minutes. Here is one dependable recipe you can make on a weeknight or pour into little mugs as a Thanksgiving starter..

Why roasting makes the best butternut squash soup

A lot of recipes boil raw squash in broth. It works, but the soup can taste flat and a little watery. In a hot oven, the natural sugars in the squash, onion and apple brown at the edges, and that browned flavor carries through every spoonful once it is blended.

Home cooks clearly agree that this soup is worth getting right. On NYT Cooking, Thomas Keller’s butternut squash soup with brown butter has more than 6,000 reader ratings. Our version borrows the same cozy idea of brown butter, but keeps everything simple: one sheet pan, one pot and a blender.

How to cut a butternut squash without a fight

The hard skin is the reason many people buy soup in a carton. Here is the easy way. Poke the whole squash a few times with a fork and microwave it for 2 to 3 minutes to soften the skin. Let it cool for a minute, then cut off both ends so it sits flat. Cut the long neck away from the round bulb. Peel both pieces with a sharp Y peeler, cut the bulb in half and scoop out the seeds with a spoon. Use a heavy knife and a cutting board that does not slide (a damp towel under the board helps).

Short on time? Most stores sell peeled, cubed butternut squash. You need about 2 1/2 pounds of cubes for this recipe.

Butternut squash soup recipe

This makes about 6 bowls. Plan on 10 minutes of prep, 40 minutes of roasting and 15 minutes on the stove.

You will need

• 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1 inch cubes
• 1 yellow onion, cut into wedges
• 1 sweet apple (Gala or Honeycrisp), cored and quartered
• 3 garlic cloves, left in their skins
• 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper
• 3 tbsp butter
• 6 to 8 fresh sage leaves
• 4 cups low sodium chicken or vegetable broth, plus more to thin
• 1/2 cup heavy cream (or canned coconut milk)
• 1 pinch of nutmeg and 1 tsp apple cider vinegar or lemon juice

How to make it

1. Heat the oven to 425 F. Toss the squash, onion, apple and garlic with the olive oil, salt and pepper on a large sheet pan. Spread everything out so it roasts instead of steams.
2. Roast for 35 to 40 minutes, stirring once, until the squash is very soft and browned at the edges.
3. Melt the butter in a large pot over medium heat with the sage leaves. Cook 3 to 4 minutes, swirling, until the butter smells nutty and has brown specks. Lift out the crispy sage and save it for the top.
4. Add the roasted vegetables to the pot. Squeeze the soft garlic out of its skins and add it too. Pour in the broth and simmer 10 minutes.
5. Blend until very smooth. An immersion blender is easiest. If you use a countertop blender, fill it only halfway, remove the center cap and cover the hole with a folded towel so hot steam can escape.
6. Stir in the cream, nutmeg and vinegar. Taste, add salt if needed and thin with a little more broth if it is too thick.

The splash of vinegar at the end is a small secret. You will not taste it, but it wakes up the sweetness so the soup does not taste heavy. Butternut squash is also a good source of vitamin A, so this is a cozy bowl you can feel good about.

Toppings and easy swaps

Toppings turn a simple bowl into something that looks like it came from a cafe. Try toasted pumpkin seeds, the crispy sage from the pot, crumbled bacon, garlic croutons, a swirl of cream or a spoon of sour cream, or a drizzle of maple syrup with a pinch of chili flakes.

• Dairy free: use olive oil in place of butter (skip the browning step) and finish with coconut milk.
• Slow cooker: put the raw cubes, onion, apple, garlic and broth in the slow cooker and cook on low 6 to 8 hours, then blend and stir in the cream. It is easier, though a little less rich than the roasted version.
• More protein: blend in one can of rinsed white beans with the broth, or stir in plain Greek yogurt off the heat.
• Pumpkin swap: sugar pie pumpkin or kabocha squash work the same way.

If you have extra squash, our winter squash recipes and savory pumpkin and squash dinners have plenty more ways to use it this season.

Make butternut squash soup ahead for Thanksgiving

This soup is a gift on a busy holiday. Make it up to 2 days ahead and keep it covered in the fridge. Warm it gently on the stove while the turkey rests, then pour it into small mugs or teacups and hand them out as guests arrive. It keeps people happy while the gravy gets finished, and it adds a pop of color to the table.

To store it, cool the soup quickly and refrigerate for up to 4 days. To freeze, leave out the cream. Freeze the soup in containers for up to 3 months, thaw overnight in the fridge, reheat and then stir in the cream.

What to serve with it

A grilled cheese sandwich cut into strips for dipping is the classic, and kids love it. Crusty bread with butter, a crisp apple and walnut salad, or a simple roast chicken also make it a full meal. For a holiday menu, serve small cups before the main course.

So, are you team pumpkin seeds or team bacon on top? Either way, once you taste the roasted version of butternut squash soup, the boxed kind will be hard to go back to.