Roasted Butternut Squash Soup Recipe

🥣 Yields: 6 Servings | ⏲️ Total Time: 2 hrs 20 mins

Warm up your fall with this roasted butternut squash soup! This flavorful dish brings together sweet roasted squash, garlic, and carrots, with a hint of maple syrup for depth. Topped with a nutty sage brown butter, it’s the ultimate autumn comfort food. You can even add some crispy bacon or diced ham to make it heartier.

📝 Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 cup carrots, sliced
• 6 garlic cloves, peeled
• 2 teaspoons kosher salt, divided
• 1 butternut squash (about 3 ½ pounds), halved and seeds removed
• 6 cups chicken broth, with extra as needed
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 pinch cayenne pepper
• ½ cup crème fraîche
• 1 tablespoon fresh chives, chopped

For the Sage Brown Butter:

• 3 tablespoons unsalted butter
• 6 large sage leaves

👨‍🍳 Instructions

1. Preheat and Prep
   Heat the oven to 400°F (200°C). Drizzle olive oil in a large roasting pan. Add the chopped onion, sliced carrots, and garlic. Sprinkle with a pinch of salt and toss everything to coat. Place the squash halves on top, cut side facing up, and season with more salt.
2. Roast
   Bake for around an hour, or until the squash is fork-tender. Let the roasted veggies cool down a bit.
3. Make Sage Brown Butter
   While the roasted vegetables cool, melt the butter in a small pan over medium heat. Once the butter starts to foam and turns golden, reduce the heat. Stir in the sage leaves once the butter turns a nutty brown, then take it off the heat.
4. Combine Ingredients
   Scoop out the squash flesh into a large pot and add the roasted vegetables. Pour in the chicken broth, sage brown butter, and maple syrup. Heat on high until it starts to simmer, then lower the heat and let it cook gently for 45-60 minutes to allow the flavors to meld.
5. Blend Smooth
   Puree the soup using an immersion blender until silky. For an even smoother texture, strain out any fibrous bits.
6. Adjust Consistency and Flavor
   If the soup is thicker than you’d like, add a bit more chicken broth or water. Stir in the apple cider vinegar, a touch more salt if needed, and the cayenne pepper.
7. Serve
   Ladle the hot soup into bowls, garnish each with a dollop of crème fraîche, and sprinkle chopped chives on top.

🌱 Tips & Variations

• Add More Flavor: Crisp up some bacon or ham and sprinkle on top for a smoky touch.
• Vegan Alternative: Substitute chicken broth with vegetable broth and use a dairy-free cream.
• Heat it Up: Like your soup spicy? Add extra cayenne or red pepper flakes.

🍲 Nutrition (Per Serving)

• Calories: 315
• Fat: 17g
• Carbs: 42g
• Protein: 5g

Enjoy a cozy bowl of roasted butternut squash soup—perfect for the season, and just as delightful any time you crave a rich, comforting meal.