Photo by Dotdash Meredith Food Studios

 

https://www.allrecipes.com/recipe/245272/chef-johns-roasted-butternut-squash-soup/

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 

  • Step One: Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). 
  • Step Two: 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. 
  • Step Three: 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. 
  • Step Four: 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. 
  • Step Five: 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. 
  • Step Six: Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits. 
  • Step Seven: 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.