Roasted Butternut Squash Soup – Legend of the Fall

This roasted butternut squash soup is probably my favorite fall soup of all time, which is why I’m so shocked we haven’t posted a video for it before. It’s cheap, easy, nutritious, and absolutely delicious; and should probably go into the once-a-week rotation for a few months at least.

As I mention in the video, there’s really no great reason to simmer this for an hour like I did, but I think it does help harmonize the flavors, not to mention humidify your home. A cold, rainy day just looks better through steamed-up windows.

If you’re feeling like something a bit more substantial, try this topped with a handful of crispy bacon. Of course, I wouldn’t say no to some diced ham either. Add a hard roll, and you can’t get a better autumn meal. I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

For the sage brown butter:

3 tablespoons unsalted butter

6-8 large sage leaves (or a lot of tiny leaves like I used in the video)

For the soup:

3 1/2 pound butternut squash

1 tablespoon olive oil

1 chopped onion

1 cup sliced carrots

6 garlic cloves, peeled
sage-infused brown butter

2 teaspoon kosher salt, or to taste

6 cups chicken broth, plus more if needed

2 tablespoons maple syrup

2 tablespoons apple cider vinegar (or other vinegar)

cayenne to taste

creme fraiche and chive to garnish