Rating: 4.74 stars
202 Ratings
  • 5 star values: 168
  • 4 star values: 21
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Soup:
Sage Brown Butter:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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

315 calories; protein 5.2g; carbohydrates 42.1g; fat 16.5g; cholesterol 48.5mg; sodium 1838mg. Full Nutrition
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Reviews (194)

Most helpful positive review

Rating: 5 stars
01/08/2016
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...not so much. She had tater tots Read More
(19)

Most helpful critical review

Rating: 3 stars
10/08/2016
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 add bacon bits as a garnish... Read More
(3)
202 Ratings
  • 5 star values: 168
  • 4 star values: 21
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/08/2016
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...not so much. She had tater tots Read More
(19)
Rating: 5 stars
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 in front of the stove. Will definitely repeat, minus the injury lets hope. Read More
(6)
Rating: 5 stars
10/14/2017
Incredible soup! Loved it. Followed recipe exactly, no need to change a thing. Read More
(6)
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Rating: 5 stars
10/28/2016
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 with a dollop of sour cream and bacon bits. Will definitely be making this again. Read More
(6)
Rating: 5 stars
11/13/2015
I just tried my first bowl of this soup. I made it per the recipe and I wouldn't change anything. This is a wonderfully flavorful soup that I will continue to make throughout the rest of the fall and winter and plan to take with me to the family Thanksgiving dinner. Read More
(3)
Rating: 5 stars
12/09/2016
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 on the top really made it extra special. I look forward to making it again! Read More
(3)
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Rating: 5 stars
03/23/2017
Another brilliant successful Chef John recipe! I had some leftover stock and veggies from my St. Paddy's day corned beef and cabbage and some extra cubed butternut squash from Costco taking up room in my fridge. I decided to search for a Chef John version of butternut squash and voila! Here it was. The only things that I did differently were to use the (strained) leftover stock and cabbage in the soup. I did everything else to a T and the depth of flavor in the soup was just spectacular! I absolutely loved the zing and flavor of the apple cider vinegar. I will thank you forever Chef John for all that you do! This one's a keeper. Read More
(3)
Rating: 5 stars
10/26/2016
I was amazed at how good this was! everybody loved it! Read More
(3)
Rating: 5 stars
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! Read More
(3)
Rating: 3 stars
10/08/2016
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 add bacon bits as a garnish... Read More
(3)