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