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
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- carrots: 1 cup (sliced)
- whole garlic cloves: 6 piece (peeled)
- kosher salt: 2 tsp (to taste, divided)
- (3 1/2) pound butternut squash, halved lengthwise and: 1 piece (seeded)
- chicken broth, plus more: 6 cups (if needed)
- maple syrup: 2 Tbsp
- cider vinegar: 2 Tbsp
- pinch cayenne pepper: 1 piece
- crème fraiche: 0.5 cup
- fresh chives: 1 Tbsp (chopped)
- unsalted butter: 3 Tbsp
- sage leaves: 6 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits. Dotdash Meredith Food Studios
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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 crème fraîche and chopped chives. Dotdash Meredith Food Studios
