Browned Butter Butternut Squash Soup

Browned Butter Butternut Squash Soup budgetgourmetmom

With a grown man in the house and four boys who practically eat as much, if not more, then him it’s a rare occasion when we have leftovers.  And in the off chance that we do they are lucky to last more than a day.

One of these rare occurrences happened just last week after I made my most favorite cornbread recipe.  We had extra.  And it lasted more than a day.  I.Was.Shocked.  I’m not one to let things go to waste so of course I was going to figure out a way to use it.  It just so happened that we had come home from the farm the day earlier and had brought home some butternut squash.  Well that seemed like a match made in heaven.

Browned Butter Butternut Squash Soup

I was right.  I love it when I’m right.  And another thing I love is teaching people about new flavors.  It just so happens that I took this soup to a cooking class I taught the other night and one of the attendees had never used butternut squash.  Easy as pie folks.  Come to think of it, pie isn’t all that easy to make if you make it from scratch so…easy as toast then.  You can have this butternut squash soup on the table, cornbread croutons and all, in 30 minutes.

Browned Butter Butternut Squash Soup-3

Browned Butter Butternut Squash Soup

Browned Butter Butternut Squash Soup


  • 1 (2-3 lb) butternut squash
  • 1 yellow onion
  • 1-2 tablespoons extra virgin olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 4 cups chicken or vegetable stock
  • Cornbread Croutons
  • 2-3 squares of leftover cornbread, cubed
  • cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme


  1. Preheat oven to 400°
  2. Peel and cut the butternut squash and onion into 1" cubes. Place in a bowl and add the olive oil, curry powder, salt, and black pepper. Toss to coat. Spread out onto a baking sheet and bake for 20-25 minutes until tender.
  3. On a separate baking sheet place the cubed cornbread. Spray it with a little nonstick cooking spray then sprinkle with salt, pepper, and dried thyme. Bake along side the squash. Remove after 7-10 minutes or golden brown and crispy.
  4. While the squash roasts prepare other ingredients. In a saucepan warm the broth over medium heat. Continue to heat until the squash is done.
  5. In a small skillet melt the butter over medium heat. Allow to cook, being careful not to boil, over medium low heat until slightly browned. Set aside.
  6. Once the squash and onion is done place it in a blender. Pour in 2 cups of broth and the browned butter. Blend until smooth. Pour into the pot with the remaining broth and stir until combined.
  7. Serve immediately with the croutons and a drizzle of olive oil.


  1. Emily says:

    This is about the only way I’ll eat butternut squash–in a soup!

  2. Butternut squash is my favorite!! I love that you have brown butter in here :)

  3. Nutmeg Nanny says:

    Butternut squash soup is so delicious :) one of my favorites!!

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