The Soup That Made Me Love Squash
The best soup I ever ate had pig’s feet in it.
When I was living in Córdoba, Argentina, I tried locro for the first time. I hadn’t eaten much squash before then, and I was blown away by how good it was.
Then I found out what was in it.
Squash. Corn. Beans. Meat. And then increasingly alarming parts of the pig, including the feet.
Honestly, sometimes it’s better to eat first and ask questions later.
I still have absolutely no idea how to make locro, but it did begin my love affair with squash. So today we’re making something a little more approachable: Brown Butter Squash & Apple Soup.
No alarming meats. No ingredients you’ll regret learning about later. Just a really freaking good fall soup.
Why Brown Butter Makes This So Good
The brown butter is what takes this from regular butternut squash soup to something I want to make over and over again.
It gives the soup this warm, nutty flavor that is SO GOOD with the sweetness of the squash and apple. The apple also gives it a little brightness so the whole thing doesn’t feel overly sweet or heavy.
It’s simple, cozy, and exactly what I want when the weather finally starts cooling down.
Brown Butter Squash & Apple Soup
A Few Things
Don’t rush the brown butter. Let it get golden and nutty, but watch it closely because there is a very short distance between beautifully browned and absolutely burned.
Use an apple you actually like eating. I like a little tartness here because the squash already brings plenty of sweetness.
Blend it to your liking. I love this soup silky smooth, but you can leave it a little thicker if that’s your thing.
And if you make it, tag me because I genuinely want to see how yours turns out.
Also, if anyone’s grandmother in Córdoba wants to teach me how to make a proper bowl of locro, I AM READY.
Ingredients
Method
- Roast the vegetables: Preheat oven to 425°F. Place the butternut squash, apple, onion, carrots, and garlic on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30–40 minutes, until the squash is very tender and the edges of the vegetables and apple are deeply caramelized.
- Brown the butter: While the vegetables roast, melt the butter in a large pot over medium heat. Continue cooking, swirling occasionally, until the butter foams and the milk solids turn golden brown and smell nutty. *Remove a couple tablespoons of the brown butter and reserve for serving.
- Add the sage: Add the sage leaves to the remaining brown butter and cook for about 30 seconds, until fragrant.
- Build the soup: Add the roasted squash, apple, onion, carrots, and garlic to the pot. Pour in the chicken bone broth and add the nutmeg.
- Simmer: Bring to a gentle simmer and cook for 10 minutes to let the flavors come together.
- Blend: Use an immersion blender to blend until completely smooth and velvety.
- Finish the soup: Reduce the heat to low and stir in the heavy cream and honey. Add 1 teaspoon apple cider vinegar, taste, and add another teaspoon if the soup needs more brightness. Adjust the salt and pepper as needed.
- Serve: Ladle into bowls and drizzle with the reserved brown butter and a little heavy cream. Finish with crispy sage, toasted pumpkin seeds, and freshly cracked black pepper.
- Cook: 50 min
