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

Sumber https://foodwishes.blogspot.com/

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