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
- 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 278.16 kcal Moderate
- Protein 4.68 g Low Source
- Carbs 43.37 g Moderate
- Total Fat 11.58 g Moderate
- Saturated Fat 7.27 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 14.42 mg Low Source
- Sodium 1008.4 mg High
- Fiber 6.28 g Good Source
- Sugar 15.28 g High
- Added Sugar 0.0 g Low Source
- Calcium 159.93 mg Moderate
- Iron 2.28 mg Moderate
- Potassium 1115.72 mg Good Source
- Vitamin A 1468.43 mcg_rae Good Source
- Vitamin C 56.37 mg Good Source
- Vitamin D 0.0 mcg Low Source
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 278.16 kcal, and is a good source of fiber.
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 278.16 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.
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