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Chef John's Roasted Butternut Squash Soup
Chef John's Roasted Butternut Squash Soup
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Prep Time:
25 minutes
Cook Time:
115 minutes
Total Time:
140 minutes
Indulge in velvety roasted butternut squash soup with carrots, garlic, and savory sage brown butter.
Ingredients:
  • 1 chopped onion
  • 1 cup sliced carrots
  • 6 whole garlic cloves, peeled
  • 2 teaspoons kosher salt, or to taste - divided
  • 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
  • 6 cups chicken broth, plus more if needed
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 0.5 cup creme fraiche
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons unsalted butter
  • 6 large sage leaves
Instructions:
  • Begin by collecting all your ingredients for the recipe, and then preheat the oven to 400 degrees F (200 degrees C).
  • Begin the soup by generously drizzling olive oil in a large roasting pan. Add onion, carrots, garlic, and a generous pinch of salt, then toss until vegetables are well coated. Place the squash halves over the vegetables, cut sides facing up, and sprinkle them with a bit more salt.
  • Roast in the preheated oven for about 1 hour until the squash is tender and easily pierced with a knife. Remove from the oven and let the vegetables cool slightly.
  • Once the vegetables have cooled down, prepare the brown butter by melting it in a saucepan over medium heat. Watch as the butter foams and transforms into a beautiful golden brown color. Lower the heat to continue cooking until it reaches a light, nutty brown hue. Take it off the heat and swiftly add the sage leaves, mixing well.
  • To complete the soup, transfer the roasted squash flesh and vegetables to a large stockpot. Add in the chicken broth, brown butter mixture, and maple syrup. Heat the pot on high until simmering, then lower the heat and let it simmer gently for 45 to 60 minutes to meld flavors. Once done, take the pot off the heat.
  • Use an immersion blender to blend until ultra-smooth for 3 to 4 minutes. Strain the mixture to remove any remaining fibrous bits.
  • If the soup is too thick, thin it out with a few tablespoons of water or chicken broth. Finish it off with a splash of cider vinegar, a touch of salt if necessary, and a dash of cayenne pepper. Serve each bowl with a dollop of crème fraîche and a sprinkle of chopped chives for added flavor.

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