I have an obsession with many things. Ice cream, dark chocolate, fried chicken – and now Roasted Butternut Squash Soup. I can’t help it – butternut squash soup is the perfect fall dish! It’s tasty and comforting and super easy to make. When it comes to fall and winter there is something cozy, romantic and indulgent about gathering somewhere warm and sharing a bowl of soup. In addition, roasted butternut squash soup it is an easy go-to meal for students (like myself) since you can freeze a portion of it for later meals!
What sets this soup apart is the process of roasting the veggies and squash, together with all the other herbs and maple syrup. I find that this process allows the ingredients to really fuse together and saves the trouble of having to add the ingredients after the fact. Another wonderful element to this recipe is the incorporation of a brown butter sage sauce. Sounds overkill but it is not. The brown butter adds a nutty aroma to the soup while the sage offsets some of the sweetness of the soup, lending to a more robust and earthy profile to the soup!
The recipe is relatively easy in the sense that all you need to do is chop a few vegetables, place them on a large roasting pan lined with parchment paper, and then you add the required herbs, maple syrup, olive oil and salt and pepper. Now there are two ways to prepare the butternut squash. You can either peel the entire squash and then cut it in half and scoop out the seeds. This method is quite easy as all you have to do is roast the squash and then cut it into smaller pieces once it is done. Conversely, you can peel the squash and then dice it into smaller pieces. The alternative method involves just slicing the squash in half, scooping out the seeds and then roasting it. Once it is properly roasted, you can take a spoon and scoop out the soft flesh of the squash and place it into a saucepan. Either method works! If this sounds complicated – this handy little YouTube video gives you a good idea of what to do.
maple. thyme. tender squash. cream.
roasted veggies, herbs and fresh cream all lead to one tasty soup!
Preheat the oven to o 400F or 200C. Line a large baking tray with parchment paper and set aside.
Add the veggies to the tray and add half of the olive oil, maple syrup, dried herbs, and salt and pepper. Coat the veggies evenly. Add the halved squash* on top of the veggies. Place the cloves of garlic in the space where the seeds of the butternut squash were. Coat the butternut squash with the remaining olive oil, maple syrup and dried spices. Place in the oven and cook for 30-40 minutes or until the squash is tender. Remove and let the squash cool for 5-10 minutes.
Add the veggies to a blender, food processor or large bowl. Scoop out the flesh of the squash and add it to the veggies. Add the brown butter sage sauce and broth. Begin to pulse slowly, stirring occasionally to incorporate the veggies with the broth. You may need to add more broth depending on how thick you want the soup.
Add the full cream and adjust the taste of the soup accordingly. You may want to add more maple syrup, thyme or salt, and pepper. Serve with some crusty artisan bread! This soup freezes beautifully. Serve some immediately and freeze the rest for a later date!
In a small saucepan over medium-high heat, add the butter and sage. Allow the butter to sizzle, turning into a toasty brown colour with a nutty aroma. Immediately remove from heat and add it to the roasted veggies.
* depending on the heat of your oven, the veggies may cook faster than the squash. You can microwave the halved squash sides in the microwave for 5 minutes prior to placing it in the oven with the rest of the veggies. This isn't imperative, however, I did find that by the time my squash was cooked, my leeks had burnt just a little bit!