Browned Butternut Squash Soup

Butternut squash soup with browned butter is a warm and comforting dish that is perfect for a cozy night in. The soup is made from roasted butternut squash, which is blended with a creamy broth and seasoned with herbs and spices. The browned butter adds a rich and nutty flavor that perfectly complements the sweetness of the squash. This soup is a great way to enjoy the flavors of fall and is sure to warm you up on even the chilliest of days.

Speaking of gourds... we went to Trivia Night at Carbones Pizza in Minneapolis and they had a whole entire quiz dedicated to gourds and it was tough! I felt like I should have known these questions since I have a food blog and everything. I can't quite remember what some of the questions were, I didn't know the answer to them anyway...

How to work with Squash

Making soup out of gourds is easier than it looks. Just go to your grocery store and this time of year they should have a bin full of scary looking squash. Those squash aren't super scary looking, In fact, they are easy to work with. For most of them, you just need a sharp knife to cut squash in half. They will have some seeds in the squash so scoop them out.  Any type of seed can be saved from a squash so stash those away to save for baking or later. Place them on a baking sheet and cook at a high temp. You know when the squash are done when you can prick them in the middle with a knife and the skin inside feels soft. My favorite gourd/squash is the butternut squash or pumpkin.

Why You Will Love this Soup

This soup was super yummy. You can add in some more cooked vegetables like potatoes or corn to make it bulkier if you like. I've done that with butternut squash soup before and the secret to this soup is the browned butter.

Ingredients Needed

• 1 large butternut squash
• 2 medium sized vidalia onions
• 1 cup of chopped carrots
• 3 tablespoons of butter
• 32 oz of chicken stock (no salt added)
• salt and pepper to taste

How to Make Butternut Squash Soup

1. Cut the butternut squash in half and scoop out the seeds. Next chop the onions and carrots.
2. Place all the onions and carrots on the bottom of roasting pan and then the butternut squash. Roast at 400 degrees for 1 hr.
3. Take out vegetables out of the oven and let the cool down so you can scoop out the squash.
4. Heat a medium sized dutch oven over a medium heat and start sauteing the butter. Let the butter cook in the pan until it becomes a golden brown color. (3 to 5 minutes)
5. Add in all the cooked vegetables and chicken stock. Bring the soup to a simmer and over medium low heat for 40 minutes. Use an emersion blender to puree the soup or a carefully transfer the soup to a blender and puree. Serve with pumpkin seeds or freshly chopped parsley. (optional)

Frequently Asked Questions and Tips 

What can I serve this with?

You can serve this with any type of sandwich. Make some shrimp salad on top of Village Hearth Light bread for 1 smart point each. If you are low carb you can leave the bread out and use a butter lettuce or romaine lettuce to make a lettuce wrap or just eat it the way it is. It is a salad after all! Or make some shrimp tacos! 

Can you use other squash? Yes, try this with acorn squash or spaghetti squash.

How to store leftovers: Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic,  whatever!  Make sure to store any leftovers in an airtight container before putting it in the freezer or fridge. 

This can be prepped the day ahead.

More Great Recipes to Try:

• Air Fryer Onion Rings
• Grinder Salad Sandwich - Tiktok Recipe 
• Zero Point Cabbage Soup 
• Air Fryer Mozzarella Sticks
• French Fries in the Air Fryer
• Air Fryer Pickle Chips

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