Warm Up with Flavorful Roasted Butternut Squash Soup

Table of Contents

1. Introduction
2. Prepping the Butternut Squash
3. Roasting the Vegetables
4. Making the Sage Brown Butter
5. Assembling the Soup
6. Adjusting the Thickness
7. Balancing the Sweetness
8. Final Touches and Garnish
9. Conclusion
10. FAQ

Roasted Butternut Squash Soup: A Fall Favorite

Fall is the perfect time to indulge in hearty and comforting soups, and one of the quintessential autumn recipes is Roasted Butternut Squash Soup. In this recipe, we'll guide you through the steps of prepping and roasting the butternut squash, making a flavorful sage brown butter, and putting it all together to create a velvety smooth soup that will warm your soul on chilly days. Get ready to impress your taste buds with this delicious and easy-to-make soup.

Prepping the Butternut Squash

To begin, we need to handle the "world's most dangerous gourd" – the butternut squash. Its size and firmness make it challenging to cut, but we have a safe technique to conquer it. Start by slicing off the top of the squash, then carefully cut into the center of the neck. Avoid getting your fingers too close to the blade. Once the squash is split, scoop out the seeds using a spoon. Don't worry about getting every seed; we're focusing on making the soup.

Roasting the Vegetables

Next, it's time to prepare the other vegetables that will go into the soup. Drizzle olive oil into a roasting pan and add onions, carrots, and whole peeled garlic cloves. Season with salt and toss everything to coat in the oil. Place the split butternut squash, cut side up, in the pan and sprinkle it with salt. Roast the vegetables in a 400-degree oven for about an hour, or until the squash is soft enough to scoop. The caramelization on the onions and carrots will add depth of flavor and a beautiful color to the soup.

Making the Sage Brown Butter

While the roasted vegetables cool down, let's make the secret ingredient of this recipe – sage brown butter. Melt butter over medium heat until it turns a golden color, indicating that the milk solids are toasted. Add a handful of sage leaves to the melted butter and let them infuse their flavor. Be sure to turn off the heat to avoid burning the butter. The fragrant sage brown butter will add depth and complexity to the soup.

Assembling the Soup

Once the squash has cooled, scoop out the flesh, including any caramelized bits from the pan. Transfer the roasted vegetables to a soup kettle and add the sage brown butter. For a touch of sweetness, incorporate a tablespoon or two of maple syrup or honey. The choice is yours, but we recommend maple syrup for its distinct flavor. Finally, pour in chicken broth to enhance the soup's savory notes. Give everything a good stir.

Adjusting the Thickness

To achieve the perfect consistency, adjust the thickness of the soup. If it's too thick, add a little water to thin it out. Remember, we want a thick and hearty soup, not a dense pie filling. Strain the soup through a fine-mesh sieve for a smoother texture, removing any fibrous bits.

Balancing the Sweetness

To balance the sweetness, add a splash of apple cider vinegar and a couple of pinches of salt. A hint of cayenne pepper will add a touch of heat. Stir these ingredients in and let the soup simmer on low heat for 45 minutes to an hour. Though technically cooked, the extra simmering time allows the flavors to meld, resulting in a more flavorful soup.

Final Touches and Garnish

Once the soup is ready, it's time for the final presentation. Use an immersion blender to blend the soup until smooth and creamy. For a velvety texture, strain it through a mesh sieve once again. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with a dollop of creme fraiche and a sprinkle of freshly chopped chives.

Conclusion

Roasted Butternut Squash Soup is a fall favorite that encapsulates the flavors of the season. With its rich, creamy texture and a perfect balance of sweetness and tanginess, this soup is guaranteed to warm your heart and please your taste buds. Enjoy this autumn delight on a cold rainy day or whenever you crave a comforting bowl of soup.

FAQ

Q: Can I use vegetable stock instead of chicken broth? A: Yes, you can substitute vegetable stock if you prefer a vegetarian option.

Q: Can I roast the vegetables ahead of time and make the soup later? A: Absolutely! Roasting the vegetables in advance will save you time when you're ready to make the soup.

Q: How can I store the leftovers? A: Store the soup in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze it for longer storage.

Q: Can I use other types of squash instead of butternut squash? A: While butternut squash is the traditional choice for this soup, you can experiment with other squash varieties for different flavor profiles.