Roasted Butternut Squash Soup – Legend of the Fall

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happy cooking.







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


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