Chef John's Maple-Roasted Butternut Squash Soup
Chef John's Maple-Roasted Butternut Squash Soup is velvety and gently sweet, with caramelized squash and carrots balanced by a hint of cider vinegar and warmth from cayenne. Brown-butter sage and a swirl of crème fraîche add nutty depth and luxurious creaminess. Serve it as a cozy starter for fall dinners or a comforting main with crusty bread on chilly evenings.
- Prep25 mins
- Cook1 hr 55 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Chef John's Maple-Roasted Butternut Squash Soup, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 47 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 12 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 26
- Heart Health
- 76
- Metabolic
- 44
- Digestive
- 23
- Inflammatory
- 36
- Performance
- 49
- General Wellness
- 1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- 2
Start the soup: Drizzle olive oil into a large roasting pan. Add the onion, carrots, garlic cloves, and a big pinch of salt; toss until the vegetables are coated in oil. Set the squash halves on top of the chopped vegetables with the cut sides facing up. Sprinkle the squash with additional salt.
- 3
Roast in the preheated oven until the squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and let the vegetables cool slightly.
- 4
While the vegetables cool, make the brown butter: Melt the butter in a saucepan over medium heat. When the butter foams and begins turning golden brown, reduce the heat to low. When it changes from golden to a light, nutty brown, remove from the heat and immediately stir in the sage leaves.
- 5
Finish the soup: Scoop out the squash flesh and place it into a large stockpot with the remaining roasted vegetables. Stir in the chicken broth, the brown butter mixture, and the maple syrup. Set the pot over high heat and bring to a simmer. Reduce the heat to low and simmer gently to blend the flavors, 45 to 60 minutes. Remove from the heat.
- 6
Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass the mixture through a strainer to remove any remaining fibrous bits.
- 7
If the soup seems too thick, add a few tablespoons of water or chicken broth. Stir in the cider vinegar, a pinch of salt if needed, and the cayenne pepper. Garnish each serving with a dollop of crème fraîche and chopped chives.
- Calories 332.38 kcal Moderate 17%
- Protein 11.09 g Good Source 22%
- Carbohydrate 43.99 g 16%
- Total Fat 14.35 g Moderate 18%
- Saturated Fat 8.07 g High 40%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 33.08 mg Moderate 11%
- Sodium 1009.57 mg High 44%
- Dietary Fiber 6.35 g Good Source 23%
- Total Sugars 14.91 g --
- Added Sugars 0.06 g Low Source 0%
- Calcium 158.76 mg Moderate 12%
- Iron 2.71 mg Moderate 15%
- Potassium 1188.85 mg Good Source 25%
- Vitamin A 1482.35 mcg Good Source 165%
- Vitamin C 57.91 mg Good Source 64%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Milk 🥛
- Garlic 🧄
- Onions 🧅
About This Recipe
Chef John's Maple Roasted Butternut Squash Soup is an American soup recipe made with 12 ingredients. It takes about 2 hrs 20 mins, serves 6, and is rated medium. Key ingredients include Apple Cider Vinegar, Butternut Squash, Cayenne Pepper, and Chicken Broth. Each serving provides about 332.38 kcal, and is a good source of protein.
Recipe Questions
- What is Chef John's Maple-Roasted Butternut Squash Soup?
- It is an American soup recipe made with 12 ingredients, usually served for soup.
- What is Chef John's Maple-Roasted Butternut Squash Soup made of?
- The main ingredients are Apple Cider Vinegar, Butternut Squash, Cayenne Pepper, Chicken Broth, Crème Fraîche. The full list of 12 is above.
- What goes well with Chef John's Maple-Roasted Butternut Squash Soup?
- Explore these American side-dish recipes.
- How long does it take to make Chef John's Maple-Roasted Butternut Squash Soup?
- About 2 hrs 20 mins in total: 25 mins to prepare and 1 hr 55 mins to cook.
- How many calories are in one serving?
- One serving provides about 332.38 kcal. The full nutrition breakdown is above.
- Is Chef John's Maple-Roasted Butternut Squash Soup easy to make?
- This recipe is rated medium, with 12 ingredients and 7 steps.
- Is Chef John's Maple-Roasted Butternut Squash Soup healthy?
- Chef John's Maple-Roasted Butternut Squash Soup has an easyChef Pro health score of 47/100. Per serving, it provides 332.38 calories and 11.09 g of protein, or 22% of the Daily Value. It is a good source of dietary fiber, potassium, vitamin A and vitamin C. Worth noting per serving: sodium at 1009.57 mg (44% of the Daily Value) and saturated fat at 8.07 g (40% of the Daily Value). It contains Shellfish, Milk, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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