This Roasted Butternut Squash Soup is the perfect balance of sweet and savory, combining roasted vegetables with a rich sage brown butter for an irresistible depth of flavor. The creamy texture of the blended squash is complemented by a hint of maple syrup and a subtle kick from cayenne pepper, making it the ultimate fall comfort food. The soup is ideal for a cozy evening at home or as a starter for a holiday meal. Topped with a dollop of crème fraîche and fresh chives, it’s both elegant and easy to prepare. Whether you’re entertaining or simply enjoying the season’s bounty, this soup will warm you up from the inside out.
Full Recipe:
- Ingredients:
- 1 large butternut squash, halved and seeded
- 1 large onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 4 cups chicken broth
- 1 tbsp maple syrup
- 2 tbsp unsalted butter
- 4 fresh sage leaves
- 1 tbsp cider vinegar
- Salt to taste
- Cayenne pepper to taste
- Crème fraîche for garnish
- Fresh chives, chopped, for garnish
Directions:
- Preheat oven to 400°F (200°C).
- Drizzle olive oil into a large roasting pan. Add onion, carrots, garlic, and a pinch of salt. Toss until the vegetables are coated. Place the butternut squash halves on top, cut side up, and sprinkle with additional salt.
- Roast in the oven for about 1 hour, or until the squash is tender and easily pierced with a knife. Let the vegetables cool slightly.
- In a saucepan over medium heat, melt the butter. Once it foams and starts turning golden brown, reduce the heat and add the sage leaves. Remove from heat once the butter turns a light, nutty brown.
- Scoop out the squash flesh and add it to a large stockpot along with the roasted vegetables. Stir in the chicken broth, brown butter mixture, and maple syrup. Bring the mixture to a simmer, then reduce heat and simmer for 45 to 60 minutes to blend the flavors.
- Blend the soup with an immersion blender until smooth. Strain to remove any fibrous bits.
- If the soup is too thick, add water or more chicken broth. Stir in cider vinegar, adjust salt, and add cayenne pepper to taste.
- Serve with a dollop of crème fraîche and garnish with chopped chives.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 220 kcal | Servings: 6 servings
Chef John’s Roasted Butternut Squash Soup: A Cozy Fall Favorite
When the weather starts to cool and the leaves turn vibrant shades of orange and red, there’s nothing more comforting than a bowl of warm, creamy soup. Chef John’s Roasted Butternut Squash Soup perfectly captures the essence of autumn with its rich, earthy flavors and smooth texture. This soup, with its unique combination of roasted squash, vegetables, and a brown butter sage finish, brings a sense of warmth and comfort to any meal. Whether you’re looking for a simple weeknight dinner, an elegant starter for a fall gathering, or a flavorful addition to your Thanksgiving feast, this soup is a versatile and easy-to-make option that never disappoints.
The Magic of Roasting for Maximum Flavor
One of the key elements that sets this butternut squash soup apart from other squash-based dishes is the method of roasting the vegetables. Roasting brings out the natural sweetness of the squash, caramelizing its sugars to create an almost candy-like flavor while deepening the overall taste. The onion, garlic, and carrots also benefit from the same roasting process, each vegetable developing a rich, complex flavor that enhances the overall profile of the soup.
Chef John’s recipe highlights how roasting helps intensify the flavors, making the soup robust and flavorful without the need for excessive seasoning. The caramelization that occurs during roasting also adds a slight smokiness and depth, giving the soup a gourmet touch that elevates it beyond a basic vegetable purée. Roasting the squash with the cut side up ensures it retains moisture while still developing a slightly crispy, flavorful outer layer, which becomes the base for the entire dish.
The Role of Brown Butter and Sage
A defining characteristic of Chef John’s recipe is the addition of brown butter and fresh sage. Brown butter, or beurre noisette as it’s known in French cuisine, is simply butter that has been cooked until the milk solids turn golden brown, imparting a nutty, rich flavor. In this recipe, the brown butter adds a luxurious finish to the soup, giving it a warm, toasty undertone that complements the sweetness of the roasted vegetables.
Sage, an herb traditionally associated with fall and winter cooking, pairs beautifully with the nutty flavor of the brown butter. It adds a subtle earthiness and herbaceous aroma that rounds out the flavor profile of the soup. In this dish, sage is fried briefly in the brown butter, allowing its oils to infuse the butter while also becoming crispy and fragrant. This step is simple but makes a big difference, transforming a basic vegetable soup into something special and sophisticated.
Balancing Sweetness and Savory Elements
One of the hallmarks of a great recipe is balance, and Chef John’s Roasted Butternut Squash Soup achieves this through a careful mix of sweet and savory ingredients. The natural sweetness of the squash and carrots is complemented by the savory richness of the chicken broth and the subtle heat of cayenne pepper. To add an extra layer of complexity, a touch of maple syrup is incorporated, enhancing the sweet notes without making the soup overly sugary.
Additionally, the inclusion of cider vinegar brings a bright acidity to the dish, which cuts through the richness and prevents the soup from feeling too heavy. The vinegar’s sharpness plays against the sweetness of the squash and maple syrup, giving the soup a well-rounded and dynamic flavor. The result is a balanced dish that is both comforting and refined, making it suitable for everyday meals or special occasions.
Customizing the Recipe to Your Preferences
One of the great things about Chef John’s Roasted Butternut Squash Soup is how adaptable it is. The recipe is easily customizable depending on dietary preferences and what ingredients you have on hand. For example, you can make this dish vegan by substituting vegetable broth for the chicken broth and using olive oil in place of butter. The flavors will remain just as rich and satisfying, especially with the roasted vegetables providing the core of the dish.
For those who enjoy a bit more spice, the amount of cayenne pepper can be adjusted to taste. You could also experiment with other spices like cinnamon, nutmeg, or smoked paprika to give the soup a unique twist. If you’re looking to make it even more indulgent, a drizzle of heavy cream or a swirl of coconut milk can add extra creaminess.
Moreover, the garnishes can be tailored to suit your preferences. While Chef John suggests a dollop of crème fraîche and chopped chives, you could use sour cream, Greek yogurt, or even toasted pumpkin seeds for added texture and flavor. The beauty of this recipe is that it allows for flexibility while still delivering exceptional taste.
Health Benefits of Butternut Squash Soup
In addition to its fantastic flavor, Chef John’s Roasted Butternut Squash Soup is packed with nutritional benefits. Butternut squash is an excellent source of vitamins A and C, both of which are essential for maintaining a healthy immune system. This is particularly beneficial during the fall and winter months when colds and flu are more prevalent. Vitamin A is also important for eye health, and its antioxidant properties help protect against certain diseases.
The carrots and onions add further nutrients, particularly in the form of dietary fiber, which aids digestion and helps you feel full longer. The garlic not only adds a robust flavor but also has natural antibacterial properties, contributing to overall health.
Sage, while used in small quantities, is rich in antioxidants and has anti-inflammatory properties. Combined with the moderate use of butter and olive oil, this soup strikes a balance between indulgence and nutrition, making it a guilt-free choice for those who are mindful of their diet.
Perfect for Any Occasion
Chef John’s Roasted Butternut Squash Soup is not only delicious but also versatile enough to be served in a variety of settings. As an appetizer, it sets a cozy tone for a fall or winter meal, pairing beautifully with hearty entrees like roasted chicken, turkey, or pork. The soup can also stand alone as a light lunch or dinner, especially when served with crusty bread or a simple side salad.
This dish is particularly suited for entertaining, thanks to its rich flavors and elegant presentation. The smooth, creamy texture and bright orange color make it visually appealing, while the garnishes of crème fraîche and chives add a touch of sophistication. Whether you’re hosting a holiday gathering or a casual dinner party, this soup is sure to impress your guests.
Conclusion
Chef John’s Roasted Butternut Squash Soup is a celebration of fall flavors, offering a delightful combination of roasted vegetables, nutty brown butter, and fragrant sage. The recipe is simple yet refined, making it accessible to home cooks of all skill levels while still delivering a dish that feels gourmet. Its balance of sweet and savory elements, along with the rich, creamy texture, makes it the perfect comfort food for cooler weather.
Not only is this soup a crowd-pleaser, but it’s also packed with nutritional benefits, making it a healthy option for those looking to incorporate more vegetables into their diet. Whether you’re serving it as a starter for a holiday meal or enjoying it as a cozy weeknight dinner, Chef John’s Roasted Butternut Squash Soup is sure to become a favorite in your recipe rotation.
So next time you’re craving something warm and comforting, give this roasted butternut squash soup a try. It’s a delicious way to savor the flavors of the season, and with its simple preparation and impressive results, you’ll find yourself making it again and again.