Recipe Details
Ingredients
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1tablespoonolive oil
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1chopped onion
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1cupsliced carrots
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6whole garlic cloves, peeled
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2teaspoonskosher salt, or to taste, divided
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1(3 1/2) poundbutternut squash, halved lengthwise and seeded
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6cupschicken broth, plus more if needed
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2tablespoonsmaple syrup
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2tablespoonscider vinegar
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1pinchcayenne pepper
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½cupcrème fraîche
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1tablespoonchopped fresh chives
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3tablespoonsunsalted butter
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6large sage leaves
Cooking Directions
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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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.
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Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories315 | |
% 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.
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