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Lightened-Up Brown Butter Butternut Squash Soup

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A creamy, rich butternut squash soup made with brown butter and Greek yogurt for a lighter twist. Perfect for fall gatherings or a cozy weeknight meal.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups, or one medium squash)
  • Unsalted butter (3 tablespoons)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (3 cloves)
  • Vegetable broth (4 cups, or use chicken broth if not vegetarian)
  • Plain Greek yogurt (¼ cup, plus more for serving)
  • Apple cider vinegar (1 tablespoon)
  • Maple syrup (1 teaspoon, optional)
  • Salt and black pepper (to taste)
  • Fresh sage leaves (6-8 leaves, for garnish)
  • Pumpkin seeds (2 tablespoons, for garnish)

Instructions

  1. Prep the squash (10 minutes): Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
  2. Brown the butter (5-7 minutes): Place your large pot or Dutch oven over medium heat. Add the 3 tablespoons of unsalted butter. Let it melt completely, then continue cooking. Swirl the pan occasionally. When you see brown specks forming at the bottom and the butter smells nutty and toasty, remove it from the heat immediately. Pour it into a small heatproof bowl to stop the cooking process.
  3. Sauté the aromatics (5 minutes): Return the pot to medium heat. Add 1 tablespoon of the browned butter back into the pot. Add the diced onion and cook for 3-4 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Cook the squash (15-20 minutes): Add the cubed butternut squash to the pot. Stir to coat it in the onion and garlic mixture. Cook for 2-3 minutes, stirring occasionally. Pour in the 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until the squash is fork-tender.
  5. Blend until smooth (3-5 minutes): Remove the pot from heat. If using an immersion blender, blend directly in the pot until completely smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches. Blend until silky smooth with no lumps.
  6. Add the finishing touches (2 minutes): Return the blended soup to the pot (if you used a regular blender). Place over low heat. Stir in the remaining browned butter, the Greek yogurt, and the apple cider vinegar. Mix until fully incorporated. Taste and adjust seasoning with salt and pepper.
  7. Prepare the garnish (5 minutes): In a small skillet, melt a teaspoon of butter over medium heat. Add the fresh sage leaves and cook for 30-60 seconds per side until crispy. Remove and drain on a paper towel. (Optional: Toast the pumpkin seeds in the same pan for 1-2 minutes until they start to pop.)
  8. Serve immediately: Ladle the soup into bowls. Top with a swirl of Greek yogurt, a few crispy sage leaves, and a sprinkle of pumpkin seeds.

Notes

The brown butter is the star—treat it with respect. Don’t skip the apple cider vinegar; it brightens the soup. Blend in stages if using a regular blender to avoid splattering. Season at the end, not the beginning.

Nutrition

Keywords: butternut squash soup, brown butter, lightened-up, fall soup, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://prismtaste.com/lightened-up-brown-butter-butternut-squash-soup/