Roasted Butternut Squash Soup with Brown Butter and Pecans
This cozy Brown Butter Butternut Squash Soup with Toasted Pecans is creamy, rich, and full of fall flavor. Roasting the vegetables brings out their natural sweetness, while brown butter adds a rich, nutty depth. Topped with toasted pecans, this soup is elegant enough for the holidays but easy enough for weeknights!
Equipment
Ingredients
For the Squash Soup:
- 2 medium Butternut squash peeled, seeds removed, and cubed
- 1 medium Sweet potato peeled and cubed
- 2 whole Carrots peeled and cubed
- 1 large White onion quartered
- 3-4 cloves Garlic
- 3 tbsps Olive oil
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 2 tsp Garlic powder
- 1 tsp Onion powder
- 3 tbsp Unsalted butter softened
- 32 oz. Vegetable broth or chicken broth
- 1 1/2 cups Whole milk or cream could use a non-dairy milk
For the toasted pecans:
- 1/2 cup Pecans chopped
- 2 tbsps Unsalted butter
- 1/4 tsp Chili powder
- Pinch of kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- On a large rimmed baking sheet combine squash, sweet potatoes, carrots, onion, and garlic cloves. Drizzle with olive oil and season with salt, pepper, onion, and garlic powder. Toss to combine. Roast for 45-50 minutes or until fork tender.2 medium Butternut squash, 1 medium Sweet potato, 2 whole Carrots, 1 large White onion, 3-4 cloves Garlic, 3 tbsps Olive oil, 2 tsp Kosher salt, Fresh cracked black pepper , 2 tsp Garlic powder, 1 tsp Onion powder
- Once veggies have roasted, add butter to a large Dutch oven, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.3 tbsp Unsalted butter
- Transfer the roasted veggies into the Dutch oven with the brown butter. Top with vegetable stock, cover, and let simmer over medium heat for 15-20 minutes.32 oz. Vegetable broth
- Remove soup from heat and carefully blend with an immersion blender until smooth. If you don't have an immersion blender, use a traditional blender.*
- Once the soup is smooth add in the milk or cream and stir to combine. Adjust seasoning as needed, if the soup is too thick, add in some additional stock or cream.1 1/2 cups Whole milk or cream
- Add chopped pecans, butter, and chili powder to a small sheet pan, toss to combine. Roast at 425 degrees F for 4-6 minutes until toasted. Watch so they don't burn. Top with a pinch of salt.1/2 cup Pecans, 2 tbsps Unsalted butter, 1/4 tsp Chili powder, Pinch of kosher salt
- Serve the butternut squash soup topped with the toasted pecans and enjoy!
Notes
- Blending the Soup: Use an immersion blender directly in the pot for easy cleanup. If using a countertop blender, work in small batches and vent the lid slightly to avoid steam buildup!
- Brown Butter: Butter goes from perfectly nutty to burnt very quickly. Keep the heat medium and remove it from the stove as soon as it turns golden and smells toasty.
- Pecans: Pecans can burn in minutes. Keep an eye on them while toast, pull them as soon as they’re fragrant.
- Thickness: Add extra stock or cream for a thinner soup.
- Make Ahead: The flavors deepen as the soup sits, making it even better the next day.
Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 24mgSodium: 1126mgPotassium: 898mgFiber: 6gSugar: 10gVitamin A: 24549IUVitamin C: 42mgCalcium: 171mgIron: 2mg