Roasted Butternut Squash Soup with Brown Butter

This roasted butternut squash soup is a cozy bowl of fall comfort, with layers of sweet, savory, and nutty flavor in every spoonful. Roasting the squash first brings out its natural sweetness, while onion, garlic, ginger, and creamy coconut milk or heavy cream create a smooth and satisfying base. A drizzle fragrant brown butter and a sprinkle of toasted pepitas add the finishing touches to this warming seasonal soup. 

Ingredients

• 1 large butternut squash, halved and seeded 
• 2 tablespoons olive oil 
• 1 yellow onion, chopped 
• 2 cloves garlic, minced 
• 4 cups vegetable broth 
• ½ cup coconut milk or heavy cream 
• ½ teaspoon ground ginger 
• Salt and pepper to taste 
• 3 tablespoons butter (for browning)
• Toasted pepitas, for garnish 

Instructions:

1. Preheat oven to 400°F. Rub squash halves with olive oil, season with salt and pepper, and roast cut-side down for 35-40 minutes until fork-tender. 
2. Scoop the flesh from the skin and set aside. 
3. In a large pot, sauté onion in a bit of olive oil until soft, about 5 minutes. Add garlic and cook 1 minute more. 
4. Add roasted squash, broth, and ginger. Simmer 10 minutes. 
5. Blend until smooth (an immersion blender works well directly in the pot). Stir in coconut milk or cream, and season to taste. 
6. While the soup simmers, brown the butter in a small saucepan over medium heat, swirling until it turns golden and smells nutty, about 3-4 minutes. 
7. Ladle soup into bowls, drizzle with brown butter, and top with roasted pepitas.