Chef John's Roasted Butternut Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)

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