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Chef John's Roasted Butternut Squash Soup

Chef John's Roasted Butternut Squash Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 115 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🧅 1 chopped onion
    • 🥕 1 cup sliced carrots
    • 🍠 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
    • 🧄 6 whole garlic cloves, peeled

  • Condiments and Flavorings

    • 1 tablespoon olive oil
    • 🧂 2 teaspoons kosher salt, or to taste, divided
    • 2 tablespoons maple syrup
    • 2 tablespoons cider vinegar
    • 1 pinch cayenne pepper

  • Dairy

    • ½ cup crème fraîche
    • 🧈 3 tablespoons unsalted butter

  • Herbs and Garnish

    • 1 tablespoon chopped fresh chives
    • 6 large sage leaves

  • Liquids

    • 6 cups chicken broth, plus more if needed

STEPS

1

Preheat oven to 400°F (200°C) and prepare all ingredients.

2

Drizzle olive oil into a roasting pan, add onion, carrots, garlic, and salt. Toss to coat. Place halved butternut squash cut-side up on top of vegetables. Sprinkle squash with more salt.

3

Roast the vegetables and squash in the oven until squash is tender, about 60 minutes. Allow the vegetables to cool slightly after roasting.

4

Melt butter in a saucepan over medium heat to make brown butter. Cook until it turns golden brown and aromatic. Stir in sage leaves and remove from heat.

5

Scoop squash flesh and add it along with the roasted vegetables into a large stockpot. Add chicken broth, brown butter mixture, and maple syrup. Simmer for 45 to 60 minutes on low heat.

6

Blend the soup with an immersion blender until smooth. Strain if necessary to remove fibrous bits.

7

Adjust the thickness of the soup by adding water or additional broth, if needed. Stir in cider vinegar, salt to taste, and cayenne pepper. Serve garnished with crème fraîche and chopped chives.

NUTRIENTS

Per 1 serving

🔥

315

Calories

  • 5
    Protein
  • 42
    Carbs
  • 17
    Fats

💡 For a richer flavor, use homemade chicken broth.Roasting the squash intensifies its sweetness and adds depth of flavor.To make this vegetarian, substitute chicken broth with vegetable broth.For a lower-fat version, skip the crème fraîche or use low-fat alternatives.Leftovers freeze well for up to 3 months, ensuring a quick meal option.