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Roasted Butternut Squash Soup
Andrew Fowler

Roasted Butternut Squash Soup

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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 oven to 425°F. On a large rimmed baking sheet, toss squash with 1 tablespoon oil, 1/2 teaspoon salt and pepper. Spread in one layer. Roast 30–35 minutes, turning once, until tender and browned.
  2. Meanwhile, heat remaining oil in a soup pot over medium. Soften onion, 7–8 minutes. Stir in garlic for 30 seconds.
  3. Add squash, broth and remaining salt. Simmer gently 10 minutes. Remove from heat; blend smooth with an immersion blender.
  4. Brown butter in a small, light-colored saucepan over medium-low, 3–5 minutes. Stir in sage for 15 seconds; immediately pour into soup.
  5. Stir in cream and vinegar. Heat on low, stirring, 2–3 minutes. Don't boil.