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one ordinary bowl of smooth warm orange roasted butternut squash soup with very tiny sage flecks blended throughout and a lightly glossy creamy surface, with no cream swirl, squash cubes, seeds, bread or garnish
Andre Lewis

Roasted Butternut Squash Soup

Leave room between the squash cubes so their cut edges brown instead of steaming in a crowded pan. That roasted flavor carries through the smooth soup, with browned butter and finely chopped sage stirred into the whole pot rather than left floating on top. The cream rounds out the squash without turning the bowl into a heavy sauce. Blend until the texture is even, then check the consistency while it's hot. A spoonful should pour easily back into the saucepan, leaving a thin coating on the spoon rather than standing in a stiff mound.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs butternut squash peeled, seeded and cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 4 cups low-sodium vegetable broth
  • 3 tbsp unsalted butter
  • 2 tsp finely chopped fresh sage leaves
  • 1/2 cup heavy cream
  • 2 tsp apple cider vinegar

Method
 

  1. Heat the oven to 425°F. Toss squash with 1 tablespoon oil, 1/2 teaspoon salt and pepper on a large rimmed sheet, spreading into one layer. Roast for 30 to 35 minutes, turning once, until tender and browned at the edges.
  2. Meanwhile, heat remaining oil in a soup pot over medium heat. Cook onion for 7 to 8 minutes until soft, then stir in garlic for 30 seconds.
  3. Add roasted squash, broth and remaining salt. Simmer gently for 10 minutes, then remove from the heat and blend with an immersion blender until completely smooth.
  4. Melt butter in a small light-colored saucepan over medium-low heat for 3 to 5 minutes until its milk solids turn golden brown. Stir in chopped sage for 15 seconds and immediately pour the butter into the soup.
  5. Stir in cream and vinegar. Warm over low heat for 2 to 3 minutes without boiling, stirring until evenly combined, then divide among 6 bowls.