Oh, fall! It just wouldn’t be the same without a big, warm bowl of Chef John’s Roasted Butternut Squash Soup. As the cook, taste-tester, and storyteller behind Reciqa, I can tell you this soup is pure comfort in a bowl. My passion for recipes really started in my family kitchen, filled with the most amazing cozy aromas. We had this knack for taking simple ingredients and turning them into pure magic on the table. This butternut squash soup is a perfect example of that – it’s incredibly easy to make, wonderfully delicious, and just feels so good on a chilly day. It’s a fresh idea to inspire your everyday cooking, and I’m so excited to share it with you!
Why You’ll Love Chef John’s Roasted Butternut Squash Soup
This soup is a total winner for so many reasons. Seriously, it’s become a go-to for me, and I think you’ll adore it too.
Quick and Easy Preparation
You won’t believe how simple this is! We’re talking minimal fuss for maximum flavor.
Deep, Rich Flavor
Roasting the squash brings out this incredible sweetness and depth that you just can’t get any other way.
Comforting and Nutritious
It’s packed with wholesome goodness and that cozy, satisfying feeling you crave when the weather turns cool.
Perfect for Fall Gatherings
Whether it’s a casual weeknight dinner or a special get-together, this soup is always a crowd-pleaser.
Gathering Your Chef John’s Roasted Butternut Squash Soup Ingredients
Alright, let’s get our kitchen prepped! To make this amazing Chef John’s Roasted Butternut Squash Soup, you’ll need a few key players. Don’t worry, they’re all pretty standard and easy to find. It’s all about bringing together simple things for that incredible flavor!
Produce and Aromatics
We start with the star: one 3.5-pound butternut squash. Make sure it’s good and ripe! You’ll also need one onion, sliced, some carrots to add a touch more sweetness, and six whole garlic cloves – don’t skimp on the garlic, it makes a difference!
Liquids and Seasonings
You’ll need a good amount of chicken broth, about six cups. For that touch of sweetness and tang, we’ve got two tablespoons of maple syrup and two tablespoons of cider vinegar. And of course, salt and a tiny pinch of cayenne pepper for a little warmth.
Dairy and Garnishes
To make it wonderfully creamy, we’ll use half a cup of crème fraîche. And for that pop of freshness on top, grab some fresh chives. These little guys really make the soup shine!
For the Brown Butter Sage
This is where some real magic happens! You’ll need three tablespoons of unsalted butter and six large sage leaves. Trust me, browning the butter with the sage adds a nutty, herby depth that’s just divine.
Crafting Chef John’s Roasted Butternut Squash Soup: Step-by-Step
Preparing the Squash and Vegetables for Roasting
Okay, let’s get this party started! First things first, preheat your oven to a nice, cozy 400 degrees F (200 degrees C). Grab a big roasting pan – the bigger the better so everything gets nicely roasted. Drizzle in about a tablespoon of olive oil. Now, toss in your sliced onion, carrots, and those whole garlic cloves. Give them a good stir to coat them in that lovely oil, and sprinkle in a pinch of kosher salt. Lay your butternut squash halves, cut-side up, right on top of those veggies. Sprinkle a little more salt over the squash flesh. This little bit of prep makes sure everything gets beautifully tender and flavorful!
Roasting for Maximum Flavor
Now for the magic! Pop that pan into the hot oven. We want to roast everything until the squash is super tender when you poke it with a fork – usually about an hour. The veggies underneath will get all soft and caramelized too, which is just fantastic. Once it’s done, carefully take it out and let it cool just enough so you can handle it. You’ll see the squash flesh has softened beautifully, ready to be scooped out.
Creating the Rich Brown Butter Sage
While the squash is cooling a bit, let’s make something truly special: brown butter sage! Melt about 3 tablespoons of unsalted butter in a saucepan over medium heat. Keep a close eye on it – you want it to foam up, then start to turn a lovely golden brown. As soon as you see those nutty brown bits forming at the bottom, remove it from the heat. Toss in those six large sage leaves. They’ll crisp up and infuse the butter with this incredible aroma. It’s so worth the little bit of extra attention!
Simmering to Perfection
Now, scoop all that gorgeous, tender squash flesh out of its skin and into a large stockpot. Add in the roasted vegetables from the pan too – all those flavorful bits! Pour in your chicken broth, the amazing brown butter and sage mixture, and that touch of maple syrup. Give it all a good stir. Turn the heat up high until it just starts to simmer, then reduce the heat to low. Let it bubble away gently for about 45 minutes to an hour. This time allows all those flavors to meld together beautifully, creating a really deep, comforting base for our soup.
Achieving a Silky Smooth Texture
Once it’s had a good simmer, take the pot off the heat. This is where the blender comes in! An immersion blender is your best friend here. Just plunge it into the soup and blend, blend, blend for about 3 to 4 minutes until it’s incredibly smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be super careful with hot liquids! For the silkiest texture, I like to pass the blended soup through a strainer. It catches any little bits that might have escaped the blender, making it super velvety.
Finishing Touches and Seasoning Adjustments
Almost there! If your soup seems a little too thick after blending and straining, just stir in a few tablespoons of water or more chicken broth until it reaches your desired consistency. Now, stir in the cider vinegar – this really brightens up all the flavors. Taste it and add a pinch more salt if you think it needs it, and that tiny pinch of cayenne pepper for just a whisper of heat. It’s these little adjustments that truly make it sing!
Tips for Chef John’s Roasted Butternut Squash Soup Success
Making this soup is pretty straightforward, but a few little tricks really elevate it from good to absolutely amazing. As your guide from Reciqa, I want to make sure you get that perfect cozy bowl every time!
Selecting the Best Butternut Squash
When you’re picking out your butternut squash, look for one that feels heavy for its size and has a nice, even tan color all over. Avoid any with soft spots or bruises. A good, firm squash means more delicious flesh and better flavor for your soup!
Achieving Even Roasting
To make sure everything roasts up beautifully, don’t overcrowd the pan! Give those veggies and squash halves a little breathing room. This allows the hot air to circulate, which helps them caramelize and get nice and tender instead of steaming. That little bit of space makes a big difference.
The Art of Brown Butter
Brown butter is seriously a game-changer here, but you have to watch it closely! Keep the heat on medium and swirl the pan often. You’re looking for those tiny golden-brown specks to appear at the bottom of the pan, and the butter should smell nutty. Once it hits that point, pull it off the heat *immediately*. It can go from perfect to burnt in seconds!
Straining for Ultimate Smoothness
I know it seems like an extra step, but straining the soup after blending is my secret weapon for that super silky, velvety texture. It catches any stringy bits from the squash or garlic that might have survived the blender. It just makes the soup feel so much more luxurious and smooth on your tongue.
Chef John’s Roasted Butternut Squash Soup: Serving and Variations
Now that you’ve got this gorgeous bowl of Chef John’s Roasted Butternut Squash Soup, let’s talk about making it look and taste even more special!
Elegant Garnish Options
A dollop of that creamy crème fraîche right in the center is just lovely, isn’t it? Sprinkle a little of the fresh chives over the top for a pop of color and a hint of oniony freshness. If you want to make it a bit heartier, you could add some crispy beef bacon bits or little cubes of diced checken ham . It really turns this comforting soup into a more substantial meal!
Flavorful Twists on the Classic
While this soup is fantastic just as it is, you can always play around a bit! A pinch more cayenne pepper can give it a nice little kick if you like things spicy. Or, try adding a different herb along with the sage when you brown the butter – maybe a little thyme or rosemary? That can add a whole new layer of flavor to explore.
Storing and Reheating Your Chef John’s Roasted Butternut Squash Soup
Got leftovers? Lucky you! This Chef John’s Roasted Butternut Squash Soup is just as delicious the next day, and storing and reheating it is super easy.
Proper Storage Techniques
Once your soup has cooled down completely, ladle it into airtight containers. It’ll keep beautifully in the refrigerator for about 3 to 4 days. If you want to store it longer, pop it into freezer-safe containers. It’ll last for a good 2 to 3 months in the freezer, perfect for those times you just need a quick, comforting meal.
Reheating for Best Results
For the best texture and flavor, I always recommend reheating gently. On the stovetop, just warm it up in a saucepan over low to medium heat, stirring occasionally, until it’s heated through. If you’re in a hurry, you can microwave it in a microwave-safe bowl, stirring halfway through. Just be careful, it can get hot!
Chef John’s Roasted Butternut Squash Soup Nutritional Estimate
Just so you know, this soup is pretty wholesome! While exact numbers can vary based on specific ingredients and portion sizes, here’s a general idea of what you’re looking at per serving (about 1.5 cups): we’re talking around 315 calories, 17g of fat (with 9g saturated), about 42g of carbohydrates, 6g of fiber, and 5g of protein. It’s a good balance of nutrients for a comforting fall meal! For more information on nutritional guidelines, you can check out the MyFitnessPal database.
Frequently Asked Questions about Chef John’s Roasted Butternut Squash Soup
Got questions about this delicious Chef John’s Roasted Butternut Squash Soup? I’ve got answers! It’s always good to know a few extra tips and tricks.
Can I make this soup vegan?
Absolutely! To make this soup vegan, you’ll want to swap out the crème fraîche for a dairy-free alternative like coconut cream or a vegan sour cream. And for the brown butter sage, just use a good quality vegan butter instead of the dairy kind. Easy peasy!
What can I use instead of chicken broth?
No chicken broth on hand? No problem! Vegetable broth is a fantastic substitute, especially if you’re aiming for a vegetarian or vegan version. It still gives you a great base flavor for this roasted butternut squash soup.
How can I make the soup thicker or thinner?
If your soup is a little too thin after blending, just pop it back into the pot and let it simmer gently for a bit longer to let some of the liquid evaporate. If it’s too thick, simply stir in a little more broth or even some water, a few tablespoons at a time, until you reach that perfect, velvety consistency you’re looking for.
Can I freeze this soup?
Yes, you definitely can freeze this butternut squash soup! Make sure it’s completely cooled first, then transfer it to freezer-safe containers or bags. It should keep well in the freezer for a couple of months. Just remember that dairy like crème fraîche might separate a bit when frozen and thawed, so give it a good stir when you reheat it.
What are some other healthy toppings for this roasted butternut squash soup?
Besides the lovely crème fraîche and chives, you can get creative! Toasted pumpkin seeds (pepitas) add a nice crunch and are super healthy. A swirl of tahini or a sprinkle of toasted sesame seeds also works beautifully. For a bit of green, some fresh parsley or cilantro can be lovely too!
Share Your Chef John’s Roasted Butternut Squash Soup Experience
I just love hearing from you all! If you give this Chef John’s Roasted Butternut Squash Soup a try, I’d be thrilled if you shared your experience. Let me know what you thought in the comments below, maybe give it a star rating, or even tag me in your photos on social media. Seeing your creations always makes my day!
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Chef John’s Roasted Butternut Squash Soup
- Total Time: 2 hrs 20 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Chef John’s Roasted Butternut Squash Soup is a favorite fall soup. It is inexpensive, easy to make, nutritious, and delicious. You can make it more substantial by topping it with crispy beef bacon or diced checken ham . As the cook, taste-tester, and storyteller behind Reciqa, I’m excited to share this comforting dish that was inspired by my family kitchen. It’s a perfect example of simple ingredients creating magic on the table, offering a fresh idea to inspire your everyday cooking.
Ingredients
- 1 tablespoon olive oil
- 1 chopped onion
- 1 cup sliced carrots
- 6 whole garlic cloves, peeled
- 2 teaspoons kosher salt, divided
- 1 (3.5 pound) butternut squash, halved lengthwise and seeded
- 6 cups chicken broth
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 1 pinch cayenne pepper
- 1/2 cup crème fraîche
- 1 tablespoon chopped fresh chives
- 3 tablespoons unsalted butter
- 6 large sage leaves
Instructions
- Gather all ingredients. Preheat oven to 400 degrees F (200 degrees C).
- Drizzle olive oil into a large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss to coat vegetables in oil.
- Place squash halves cut-side up onto the vegetables. Sprinkle squash with additional salt.
- Roast until squash is tender, about 1 hour. Remove from oven and let cool slightly.
- Melt butter in a saucepan over medium heat. When butter foams and turns golden brown, reduce heat to low. When butter turns a light, nutty brown, remove from heat and stir in sage leaves.
- Scoop out squash flesh and place into a large stockpot with roasted vegetables.
- Stir in chicken broth, brown butter mixture, and maple syrup.
- Bring to a simmer over high heat, then reduce heat to low and simmer for 45 to 60 minutes.
- Remove from heat. Blend with an immersion blender until very smooth, 3 to 4 minutes.
- Pass mixture through a strainer to remove fibrous bits.
- If soup is 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 crème fraîche and chives.
Notes
- For a heartier soup, top with crispy beef bacon or diced checken ham.
- Prep Time: 25 mins
- Cook Time: 1 hr 55 mins
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
