Description
Cozy up to a bowl of fall magic with this silky, flavor-packed squash soup. Roasted squash blends into a dreamy base, kissed with fresh ginger and finished with a show-stopping swirl of curried brown butter. It’s nutty, spiced, and totally soul-soothing. This isn’t your basic soup—it’s the dish that’ll steal the show at dinner parties, weeknights, and everything in between. Grab your ladle—it’s about to get delicious.
Ingredients
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2 tbsp olive oil
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1 sweet onion, chopped
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2 garlic cloves, minced
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1 tbsp fresh ginger, minced
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1½–2 lbs butternut or acorn squash, peeled & cubed
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4 cups veggie or chicken stock
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½ cup coconut milk or heavy cream
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Salt & pepper to taste
Curried Brown Butter:
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4 tbsp unsalted butter (or vegan butter)
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1 tsp curry powder
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Pinch of cinnamon or cumin (optional)
Toppings (optional):
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Toasted pepitas
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Yogurt or coconut cream
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Fresh parsley or cilantro
Instructions
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Sauté Aromatics (7 mins): Heat oil. Cook onion until soft. Stir in garlic & ginger.
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Simmer (25 mins): Add squash, stock, salt & pepper. Simmer covered until squash is fork-tender.
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Blend (5 mins): Use an immersion blender until smooth. Stir in coconut milk or cream. Simmer 5 more mins.
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Brown Butter (5 mins): In a pan, melt butter. When golden & nutty, remove from heat. Stir in curry powder (plus optional spice).
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Serve: Ladle soup into bowls. Drizzle with brown butter, top with pepitas & herbs.
Notes
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Roast squash first for deeper flavor.
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Use light-colored pan for browning butter safely.
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Freeze soup (pre-cream) for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 35 mins
Nutrition
- Calories: 330 Cal
- Fat: 22g
- Carbohydrates: 28g
- Protein: 6g