Name: Butternut Squash Soup with Brown Butter & Nutmeg Crème – Elegant Comfort Food
Ingredients: 2 medium butternut squash (~3 lb), peeled and diced; 2 tablespoons olive oil or neutral cooking oil; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; ½ teaspoon salt (adjust to taste); ¼ teaspoon freshly ground black pepper; Pinch ground nutmeg (optional extra); 4 tablespoons unsalted butter; ½ cup heavy cream or coconut cream (for dairy-free); ⅛ teaspoon ground nutmeg; Optional: drop of honey or maple syrup to taste; Toasted pumpkin or pepita seeds; Fresh herbs (chives, thyme, sage); Croutons or grilled bread slices

Ingredients

Scale

For the Soup Base:

2 medium butternut squash (~3 lb), peeled and diced
2 tablespoons olive oil or neutral cooking oil
1 medium yellow onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly ground black pepper
Pinch ground nutmeg (optional extra)

For the Brown Butter:

4 tablespoons unsalted butter

For Nutmeg Crème:

½ cup heavy cream or coconut cream (for dairy-free)
⅛ teaspoon ground nutmeg
Optional: drop of honey or maple syrup to taste

Optional Garnishes:

Toasted pumpkin or pepita seeds
Fresh herbs (chives, thyme, sage)
Croutons or grilled bread slices

Instructions

1. Roast or Sauté Squash

Toss diced squash with oil, salt, and pepper.
Sauté in oil over medium heat for 8–10 minutes or roast at 400°F for 20 minutes until edges caramelize.

2. Cook Aromatics

In the same pot, add a touch more oil if needed, sauté onion and carrot until soft (5–7 min).
Add garlic and cook 1 minute more.

3. Simmer Until Tender

Return squash to pot.
Add broth, bring to a boil, reduce to a simmer for 15 minutes.

4. Purée Smooth

Use an immersion blender or carefully use a stand blender until silky-smooth.

5. Brown the Butter

In a saucepan, melt butter over medium heat until golden brown and nutty-smelling (3–4 min).
Pour into the soup and stir before serving.

6. Make the Nutmeg Crème

Whisk cream (or coconut cream) with nutmeg and sweetener.
Float in the center of each bowl before serving.

7. Garnish and Serve

Swirl the crème.
Sprinkle seeds or herbs.
Serve hot with crusty bread.