As I mention in the video, there’s really no great reason to
simmer this for an hour like I did, but I think it does help harmonize the
flavors, not to mention humidify your home. A cold, rainy day just looks better
through steamed-up windows.
If you’re feeling like something a bit more substantial, try
this topped with a handful of crispy bacon. Of course, I wouldn’t say no to
some diced ham either. Add a hard roll, and you can’t get a better autumn meal.
I hope you give this a try soon. Enjoy!
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
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
44 comments:
I made this last night! I roasted apples and onions with my squash then added some paprika and cinnamon for a fall flavor. I will definitely try this one next time.
Ah..the cayenne blessing!
I've got a squash on my counter waiting for this recipe!
Look forward to trying this version. When prepping the squash i also trim the bottom of the squash so it stands flat on the cutting board when slicing downwards
Chef, my wife keeps kosher - so which of these will work better?
Sage infused duck fat
Or
Vegetable broth and all the saucy products mentioned
Thanks!
AG
Just a tip. If you wanna impress your friends make some extra sage butter for people to add themselves on top of their soup for some heterogeneous flavour kicks. Just had green pea soup with mint flavoured olive oil on top following the same principle and it was very exciting.
Chef John, I just made this and it turned out amazing. My roomates loved it too. Thank you!
Chef John; for a more "beefy" flavor, can I swap the chicken stock for beef stock? (is this recommended?) Thanks!!
Wonderful but some flavor was left out.
Take "guts" the seeds and fibers you scraped out and saute them in a little butter then add water and simmer for awhile. Strain and use that broth as the "water".
Chef John,
I made this last night and it was truly restaurant quality soup. The flavors were deep and complex. I was worried about the brown butter part but I did it. But because I didn't have an emersion blender, putting it into a conventional blender took some skill. I think you should show this step to folks who don't know how to safely blend hot soup. Otherwise it was a really delicious recipe.
I made this tonight and it was delicious! All your recipes bring joy to my household!
Making this now . . . did you cover while simmering?
I didn't cover. For future reference, if I did I would have shown that in the video for sure. Enjoy!
Thanks! Although I burned some of the carrots and onions, my wife said "it tastes like Fall! Fall in my mouth!"
Some of the veggies are supposed to burn! So, well done. :)
Do you recommend a specific type of Maple syrup?
This was amazing! I did have to adjust some due to a smaller squash. I may leave the vinegar out next time. I will be making this for thanksgiving. More soup equals less calorie laden side dishes.
Just made this recipe and it is one of the best I have had. Definitely going on the Thanksgiving dinner menu.
Awesome soup Chef! Quick question. I have been thinking about buying a new immersion blender (my current one is not really getting things to the consistency that I am looking for). Do you have any recommendations? Thanks!
Sorry, but i don't do recs! Going by the highest rated on Amazon is usually a safe bet.
Can you use any stainless Stella pan if it's all stainless?
Every recipe I have tried of yours gas bwen a winner. Made this today and it was delicious. Thank you!
Hello Chef John! I am a long time follower and lover of your videos and recipes. I am anxious to make your butternut squash soup, however, I have a dilemma- I cook dinner for a kosher family and was hoping to pair this soup with a roasted chicken. Since kosher rules are inherently against combining dairy and meat, would it be possible to substitute the butter in this soup for a margarine (or coconut oil)? I am well aware of the goodness butter imparts but was hoping to hear your opinion. Thank you! And as always...
It came out too dark, thin, and too tart. :(
OMG - the is an awesome soup! My family LOVED it and I will be making it again soon since we only had a small amount of leftovers and everyone is fighting over them. Once again Chef John delivers a terrific recipe. This is my go-to site when looking for an awesome recipe to try. Thanks again Chef John!
My wife has been on a liquid diet(post surgery) for a month. We made this together today because tomorrow is the first day for soft foods. Celebrating the next stage. This soup is balanced, delicious, and is our lunch tomorrow The bit of vinegar takes it to a higher plane. I will make this again. Very good. Watch the oven because the vegies were done before the squash.(too fine a chop?) Excellent!! I am looking forward to trying something new.
Another "Hit out of the ballpark"! Now that the cold weather is upon us in the midwest, I'm tending to prepare more soups for dinner and this was a real hit with the family. I only doubled up the recipe to feed six, but it was the best I've ever done. Thank You so much for your recipes (and videos), they have helped me become a better provider for my family!
Thank you, Chef John! I followed your recipe and the soup was delicious.
Absosouply gordgeous
I just tried out this recipe and it turned out great. I am happy to see that more people are using butternut squash in their daily meals, it really is one of my favorite vegetables. I love using seasonal ingredients and now that it is almost winter this soup is what I turn to most of the time. Thank you for posting this yummy recipe!
Cristopher @ Lamoraga Restaurant
Greetings Chef! I'll has ya' done knows dat' I done made me my first butternut squash soup and it was awesome! It was so good that it even made my finicky lady-friend's toes curl up tight on multiple occasions it was dat' darned good. Thanks! You're da' best! And my lady-friend thanks you as well!
Just made this soup exactly like you did, and by exact I mean I changed several things because I am the Duke of my Soup.
Just made this soup, the first of your recipes that I've tried, and this is excellent! I will be trying your other recipes in the future. I added some green onions to the roasting. They got pretty dark, but after straining, it was just fine. Great recipe, Chef!
This looks so good, I remember my mother making this very same soup when I was a kid, and I loved it
Easy Tomato Soup Recipe
Debbie, Chef John doesn't post the nutritional values for his recipes. I did plug this into myfitness pal though since I would like to make it again sometime soon. Not including the creme fresh but doubling olive oil listed (looks like more than 1 tbsp in the video), it breaks down to this per serving:
286 calories
11 grams of fat
46 grams of carbs
6 grams of protein
Thank you CJ, you got me cooking with a smile again. MR
Hi Chef John,
Can this be made the night before? I plan to make this the night before and reheat/season the next day on the stove. Will the taste/texture suffer if I do that? Huge fan of yours!
Another delicous recipe, I made this a tonight for dinner. Impressed the hubby as usual. Served with naan bread hummus pizzas with roasted veggies on top. Went fancy on soup and simple on entre. Your recipes are the best, I know I can follow them to a T and they will turn out amaizing.
This is the best butternut squash soup I've ever tried. Hands down, the best.
I made this tonight and we are about to eat it! Tastes good to me - I hope my husband and 16 year old daughter like it!
I am officially on a chef John recipe roll, haha! Yesterday I made cheater perogies which were a hit and today it's this soup paired with wild greens salad. Simply delish
Do you remove sage leaves before using the butter?
Do you remove sage leaves from the butter before using it?
So yummy! I also added some thyme as well. Thank you!
Can anyone tell me how this soup handles as leftovers in the fridge or freezer? At most I cook for a max of two people but I really want to make this.
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