Roasted Butternut Squash Soup
About this recipe
Roasted Butternut Squash Soup is the perfect dish to welcome the fall season. This recipe highlights the natural sweetness of butternut squash, complemented by roasted garlic and sage-infused brown butter for a rich, comforting flavor.
Chef John from Food Wishes shares his take on this classic soup, emphasizing the importance of roasting the vegetables to enhance their flavors and colors.
Ingredient notes
- Use 4 cups of chicken broth or substitute with vegetable stock for a vegetarian option.
- Maple syrup can be used in place of honey for sweetness.
Tips from Food Wishes’s video
- When cutting butternut squash, it's safest to cut off the top and then slice it down the center to avoid injury.
- Roasting the vegetables at 400°F (200°C) for about an hour ensures they become soft and caramelized, adding depth to the soup's flavor.
- Straining the blended soup through a fine mesh strainer gives it a silkier texture, removing any fibrous bits.
Good to know
- How long does it take to roast the butternut squash and vegetables?
- Roast in the oven for about 1 hour or until the squash is soft enough to scoop out.
- What can I use instead of chicken broth?
- You can use vegetable stock for a vegetarian option.
No life story here — the video and the recipe are the whole point. All credit to Food Wishes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the butternut squash in half lengthwise and scoop out the seeds.
- 3
Drizzle olive oil in a roasting pan and add chopped onions and carrots. Toss with salt.
- 4
Add whole garlic cloves to the pan and place the butternut squash cut side up. Sprinkle with salt.
- 5
Roast in the oven for about 1 hour or until the squash is soft enough to scoop out.
- 6
While the vegetables are roasting, melt butter in a pan over medium heat until it turns golden brown. Add sage leaves to infuse the butter.
- 7
Once the squash is roasted and cooled, scoop out the flesh and add it to a soup kettle with the roasted vegetables.
- 8
Add the sage-infused brown butter, maple syrup, and chicken broth to the kettle. Stir to combine.
- 9
Bring the mixture to a simmer over high heat, then reduce to low and simmer for 45 minutes to 1 hour.
- 10
Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- 11
Strain the blended soup through a fine mesh strainer for a silkier texture.
- 12
Adjust the thickness with water if necessary, and balance the sweetness with apple cider vinegar and salt. Add cayenne pepper to taste.
- 13
Serve hot, garnished with a dollop of crème fraîche and chopped chives.
Heads up — we had to guess a little:
- Estimated amount of sage leaves for infusion.
Credit where it’s due: this recipe was transcribed from Food Wishes’s original video on YouTube. Follow them there — it’s their dish.
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