This roasted butternut squash soup is my favorite fall soup of all time. It’s inexpensive, easy, nutritious, and absolutely delicious! If you’re feeling like something a bit more substantial, try this soup topped with a handful of crispy bacon or diced ham.
Ingredients
Sage Brown Butter
- 3 tablespoons unsalted butter
- 6 large sage leaves
Soup
- 6 cups chicken broth, plus more if needed
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 pinch cayenne pepper
- ½ cup cr?me fra?che
- 1 tablespoon chopped fresh chives
- 1 tablespoon olive oil
- 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
Directions
Step 1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt.
Step 3
Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow vegetables to cool a bit.
Step 4
While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When butter foams and starts to turn golden brown, reduce the heat to low. When butter turns from golden to a light, nutty brown, remove from the heat and immediately stir in sage leaves.
Step 5
Finish the soup: Scoop out squash flesh and place into a large stockpot with remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat.
Step 6
Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
Step 7
If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in cider vinegar, a pinch of salt if needed, and cayenne pepper. Garnish each serving with a dollop of cr?me fra?che and chopped chives.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 315 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat9g | 44% |
Cholesterol49mg | 16% |
Sodium1838mg | 80% |
Total Carbohydrate42g | 15% |
Dietary Fiber6g | 23% |
Total Sugars14g | |
Protein5g | |
Vitamin C59mg | 297% |
Calcium153mg | 12% |
Iron2mg | 12% |
Potassium1058mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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