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My review
Chef John's Roasted Butternut Squash Soup
Chef John
"My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham."
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Ingredients
2 h servings 312 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.
- Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
- Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
- Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
- Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
- If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper. Garnish servings of soup with a dollop of creme fraiche and chopped chives.
Nutrition Facts
Per Serving: 312 calories; 16.4 g fat; 41.9 g carbohydrates; 5 g protein; 47 mg cholesterol; 1634 mg sodium. Full nutrition
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Reviews
Read all reviews 7999 Ratings
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Most helpful positive review
1/8/2016
Made the soup exactly as per the recipe...best butternut squash soup I have ever made. You can really taste the roasted carrots and onions. The wife raved about it. 14 year old daughter...no...
Most helpful critical review
10/8/2016
This recipe was good until I added the vinegar. It killed it for me. I would definitely make the recipe again but next time I'll omit the apple cider vinegar. To balance the sweetness I'll just...
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1/8/2016
Made the soup exactly as per the recipe...best butternut squash soup I have ever made. You can really taste the roasted carrots and onions. The wife raved about it. 14 year old daughter...no...
10/27/2016
I think I agree with Gera21. I tasted before adding the vinegar then after and think it spoiled it somewhat. So I added 1 more Tbsp of maple syrup and that seemed to really help. Served it wi...
11/28/2016
This soup is DELISHES despite the few ingredients . Besides cutting my thumb while cutting the squash it was a painless recipe for someone like me that doesn't have any patience for standing i...
12/25/2016
This soup is delicious and reasonably healthy. I screwed up nearly everything when cooking this...roasting the squash skin side down facing the vegetables...I also roasted the squash/carrots/on...
12/9/2016
It was spectacular! I made a few changes. I used dried sage, a tiny bit of maple syrup I had left and added a few pinches of stevia brown sugar. I didn't use any cream but the bacon crumbles ...
10/8/2016
This recipe was good until I added the vinegar. It killed it for me. I would definitely make the recipe again but next time I'll omit the apple cider vinegar. To balance the sweetness I'll just...
11/30/2015
I made this soup yesterday and I loved it. Mine turned out a bit thick but I loved it that way! So easy to make this delicious recipe. I cannot wait to eat it again today for lunch!
11/14/2015
This is the best Butternut Soup I have ever eaten. I made the recipe according to the directions and it was fantastic!