Chef John’s Butternut Squash Soup
Rich, velvety, and full of deep roasted flavors, this recipe combines caramelized vegetables, sweet maple syrup, and a touch of heat for a soul-soothing dish that’s both simple and elegant. Topped with a swirl of crème fraîche, fresh chives, and nutty sage-infused brown butter, it’s the perfect starter for a holiday meal or a cozy weeknight dinner. Let’s dive into the season’s best flavors, one spoonful at a time.
Prep Time: 25 mins
Cook Time: 1 hr 55 mins
Total Time: 2 hrs 20 mins
Servings: 6
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 chopped onion
- 1 cup sliced carrots
- 6 whole garlic cloves, peeled
- 2 teaspoons kosher salt, or to taste, divided
- 1 (3 1/2) pound butternut squash, halved lengthwise and seeded
- 6 cups chicken broth, plus more if needed
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 pinch cayenne pepper
- ½ cup crème fraîche
- 1 tablespoon chopped fresh chives
Sage Brown Butter:
- 3 tablespoons unsalted butter
- 6 large sage leaves
Directions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
- Start the soup: Drizzle olive oil into a 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.
- 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 the vegetables to cool a bit.
- While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When the butter foams and starts to turn golden brown, reduce the heat to low. When the butter turns from golden to a light, nutty brown, remove it from the heat and immediately stir in sage leaves.
- Finish the soup: Scoop out squash flesh and place it into a large stockpot with the 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.
- Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass the mixture through a strainer to remove any remaining fibrous bits.
- Add a few tablespoons of water or chicken broth if the soup seems too thick. Stir in cider vinegar, a pinch of salt, and cayenne pepper. Garnish each serving with a dollop of