Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes Chef John's Roasted Butternut Squash Soup 4.7 (237) 194 Reviews 37 Photos This roasted butternut squash soup is my favorite fall soup of all time. It's inexpensive, easy, nutritious, and absolutely delicious! If you're feeling like something a bit more substantial, try this soup topped with a handful of crispy bacon or diced ham. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 28, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 37 37 37 37 37 Prep Time: 25 mins Cook Time: 1 hr 55 mins Total Time: 2 hrs 20 mins Servings: 6 Jump to Nutrition Facts 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). Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 315 Calories 17g Fat 42g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 315 % Daily Value * Total Fat 17g 21% Saturated Fat 9g 44% Cholesterol 49mg 16% Sodium 1838mg 80% Total Carbohydrate 42g 15% Dietary Fiber 6g 23% Total Sugars 14g Protein 5g 10% Vitamin C 59mg 66% Calcium 153mg 12% Iron 2mg 12% Potassium 1058mg 23% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved