Chef John's Roasted Butternut Squash Soup

4.7
(217)

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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Prep Time:
15 mins
Cook Time:
1 hrs 45 mins
Total Time:
2 hrs
Servings:
6
Yield:
6 servings

Ingredients

Soup:

  • 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

Sage Brown Butter:

  • 3 tablespoons unsalted butter

  • 6 large sage leaves

  • 6 cups chicken broth, plus more if needed

  • 2 tablespoons maple syrup

  • 2 tablespoons cider vinegar

  • 1 pinch cayenne pepper

  • ½ cup creme fraiche

  • 1 tablespoon chopped fresh chives

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.

  7. 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.

    close up view of Roasted Butternut Squash Soup topped with cream and fresh herbs in a white bowl
    Chef John

Nutrition Facts (per serving)

315 Calories
17g Fat
42g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 315
% Daily Value *
Total Fat 17g 21%
Saturated Fat 9g 44%
Cholesterol 49mg 16%
Sodium 1838mg 80%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 23%
Total Sugars 14g
Protein 5g
Vitamin C 59mg 297%
Calcium 153mg 12%
Iron 2mg 12%
Potassium 1058mg 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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