If there is one thing I love, it’s soup season! Soups are so easy to throw together and you can tailor them to any season. I once thought of soups as difficult and involved, but they are quite the opposite. It’s a handful of ingredients, you can pack on the veggies, and you honestly don’t even need heavy cream to make a fab soup!
One of my personal favorites, is butternut squash soup!
There are countless ways to throw this soup together. You can use fresh squash, frozen, you can roast it, and the list goes on. No matter what the soup, I always like to roast it. Due to the roasting you can derive even more flavor in the soup, which is what the ultimate goal is.
For this particular soup, I roast the veggies and typically use coconut milk. However, I wanted to explore a different variation of this classic soup. In the past year I’ve been enamored with adding brown butter to recipes. If you’re not familiar with it, you’re missing out. All brown butter is, is simply butter that’s cooked down to a golden color. This quick process enables you to truly elevate the butter flavor and it’s even more impactful if infused with herbs.
That being said, Iw as curious as to how this would work in a soup, and the vegan Roasted Butternut Squash Soup with Brown Butter was born!
What’s fab about this soup, is everything! It features staple ingredients, packs squash and carrots, tons of onion, it’s quick, easy, packs flavor and nutrients, a gorgeous vibrant color, has notes of thyme and brown butter sage, can easily be made in bulk, perf for fall and winter, is affordable, and is hands down my fave butternut squash soup recipe!!
If you love all things butternut or are craving a staple soup to add to your routine, you don’t want to miss this vegan Roasted Butternut Squash Soup with Brown Butter!
Preheat oven to 400º. On a large baking sheet, toss chopped butternut squash, quartered onions and carrots with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
Meanwhile, in a large pot over medium heat, remaining tablespoon olive oil. Add celery and cook until softened, 5 minutes. Add the garlic, fresh thyme, additional salt and pepper and cook for another 3 minutes.
Add the roasted squash, onions and carrots to a high power blender. Add the celery/garlic mixture, broth, and blend until smooth. You may have to do this in segments.
With the pot empty and still very hot, add the vegan butter and sage. Rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, remove the leaves. carefully pour the blended soup back into the pot — keep a safe distance, it may sputter — then stir.
Cut prep time down by buying a Whole Foods package of precut butternut squash
If you’re not sure if you have too much roasted onion, simply add it to the blender gradually before blending all together.