Soups

November 4, 2021

Brown Butter Butternut Squash Soup

How to Brown Butter


The steps to achieving the perfect brown butter are pretty straightforward, but if you’ve never done it before it's normal to feel a bit anxious. Here are a few tips to make the best brown butter.


The darker the more flavor, this is true but it’s also important to be wary of burning your butter. When you brown butter the fat particles start to burn, you can avoid burning your butter by simply keeping an eye on it while it browns.


Know the color and flavor you’re after before you start, for this recipe, I went for dark brown butter so the flavor would really stand out among the others in this dish, for my cookies I usually like to go for medium brown butter.


Medium to low heat is your BFF when making brown butter, you don’t want to go on high because you could burn your butter but you also don’t want to go too low because then it just takes FOREVER, medium-low is definitely the happy middle temperature when browning butter.


What You Need for Brown Butter Butternut Squash Soup


Olive oil


Garlic


White onion


Salt


Butternut squash (about 1 large squash) 


Browned butter


Chicken stock


Half and half


Brown Butter Butternut Squash Soup

Why not spice up the classic autumn butternut squash soup by adding the holy grail known as brown butter. Creamy, flavorful, and nutty this soup will change everything you thought you knew about butternut squash.

Author:

Jessica Jenkins

Prep:

20

min

cook:

30

min

total:

50

min

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Ingredients

  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 large white onion
  • 1 tsp salt
  • 3 lbs butternut squash (about 1 large squash) cubed
  • ½ c browned butter
  • 3 cups chicken stock
  • 1 cup half and half

Instructions

  1. In a medium-sized pan saute the onion and garlic together until fragrant, add the squash and let cook until soft.
  2. Place everything from the pan into a blender and add the butter and chicken stock, blend until the soup is smooth and has no chunks.
  3. Pour the soup from the blender into a pot and let simmer on medium heat for about 5 minutes then, stir in half and half.
  4. Serve warm and top with olive oil and cream if desired. Enjoy!
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November 3, 2021
bob
this is a great recipe
June 20, 2021
Anthony Deane
I had no expectations for this, except Keep an open mind. This wIll now be staple of fall. It was so, so good. I may experiment next time and add smoked gouda cheese, YUM!!!