American · soup

Butternut Squash Soup with Brown Butter

Name: Butternut Squash Soup with Brown Butter
Prep time: 58 min
Total time: 58 min
Cuisine: American
Ingredients: butternut squash — 1361 g; yellow onion — 110 g; olive oil — 27 g; salt — 5 g; unsalted butter — 82 g; garlic — 12 g; low-sodium beef broth — 946 g; black pepper — 3 g; nutmeg — 1 g; heavy cream — 118 g; apple cider vinegar — 15 g; sage — 2 g

Butternut Squash Soup with Brown Butter reads sweetness 5.9, richness 5.6 and allium 4.7 on Palate's 0–10 flavor X-ray — a American soup, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.8 / 10
Sweet & Fruity — 6.3 / 10
Sour & Bright — 4.0 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Sweetness 5.9 · Richness 5.6 · Allium 4.7 · Umami 4.3 · Sourness 3.9 · Salinity 3.7 · Warm Spice 1.7 · Earthy 1.7 · Herbaceous 1.5 · Bitterness 1.4 · Nutty 1.3 · Funk & Ferment 1.3 · Fruity 1.2 · Heat 0.8 · Floral 0.8

What's in it (12)

butternut squash — 1361 g
yellow onion — 110 g
olive oil — 27 g
salt — 5 g
unsalted butter — 82 g
garlic — 12 g
low-sodium beef broth — 946 g
black pepper — 3 g
nutmeg — 1 g
heavy cream — 118 g
apple cider vinegar — 15 g
sage — 2 g

Time & effort: about 58 min · effort: involved

Nutrition (per 100 g, engine-estimated): 43.3 kcal, 1.1 g protein, 4.2 g fat, 6.9 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Heat the oven to 425°F. On a rimmed sheet pan, toss the squash and onion with 2 tablespoons of the olive oil and 1 teaspoon of the salt.
Roast, stirring once halfway through, until the squash is deeply caramelized at the edges and easily pierced with a fork, 35 to 40 minutes.
In a large pot, melt 2 tablespoons of the butter over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute.
Add the roasted squash and onion to the pot along with the broth, pepper, and nutmeg. Bring to a simmer over medium heat and cook, stirring occasionally, until the flavors meld, 10 minutes.
Puree the soup directly in the pot with an immersion blender, or in batches in a stand blender, until completely smooth, about 3 minutes.
Stir in the cream and vinegar, then season with additional salt to taste. Keep the soup warm over low heat.
In a small light-colored saucepan, melt the remaining 4 tablespoons butter over medium heat, swirling constantly, until the milk solids turn golden brown and smell nutty, 3 to 5 minutes. Immediately remove from heat and stir in the sage.
Ladle the soup into bowls and drizzle each with the brown butter and sage.

Dishes with a similar flavor shape

Sheet-Pan Turkey Meatloaf with Green Beans — American
Sloppy Joes on Toasted Buns — American
Potato Salad — Southern
Black Bean Soup (Sopa de Frijoles Negros) — Cuban
Hushpuppies — Southern

Keep reading: what sweetness, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.