Roasted Butternut Squash Soup with Sage Brown Butter
Warm up with a bowl full of coziness with this recipe for Roasted Butternut Squash Soup with Sage Brown Butter and Quick Creme Fraiche!
Servings: 6 Bowls
Calories: 584kcal
Equipment
- Large Dutch Oven Or other large heavy-bottom pot
Ingredients
Roasted Butternut Squash Soup
- 1 Butternut Squash - About 3 lbs. Peeled, Halved, Seeded, and Cubed
- 2 - 3 tablespoons Neutral Oil
- 2 tablespoons Unsalted Butter
- 1 Shallot Finely Minced
- 2 Bay Leaves
- 5 - 6 Sprigs Fresh Thyme Tie these together with kitchen twine to make removal easier
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Nutmeg
- 1 Teaspoon Kosher Salt Plus more to taste
- 1 Teaspoon Black Pepper Plus more to taste
- 1 ½ Quarts Chicken Stock 6 cups
- 1 ½ Cups Heavy Cream
- 1 Tablespoon Red Miso Paste
- 1 ½ Teaspoons Rice Vinegar
Sage Brown Butter
- 4 Tablespoons Unsalted Butter
- 2-3 Sprigs Fresh Sage Leaves
- ¼ Teaspoon Kosher Salt
- 1 Pinch Cayenne
Quick Creme Fraiche
- ½ Cup Sour Cream
- 2 - 3 Tablespoons Whole Milk
Garnishes
- Quick Creme Fraiche From Above
- Sage Brown Butter From Above
- Roasted Pumpkin Seeds
- Fresh Thyme Leaves
Instructions
Roasted Butternut Squash Soup Instructions
- Preheat the oven to 425°F. Toss the peeled, halved, seeded, and cubed butternut squash in several tablespoons of oil and several pinches of kosher salt and black pepper. Transfer to a baking sheet and roast for 45 to 50 minutes, flipping every 15 to 20 minutes until deeply roasted and soft. Remove from oven and allow to cool while you prepare the rest of the soup.
- Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven. Sauté the shallots with a small pinch of kosher salt for 2 to 3 minutes until translucent and soft. Add the ground ginger, ground nutmeg, kosher salt, black pepper, and bundle of fresh thyme. Cook for 1 to 2 minutes until fragrant.
- Add the roasted butternut squash to the pot, then deglaze with the chicken stock and heavy cream, scraping any fond from the bottom of the pan. Bring to a boil, reduce the heat, and simmer for 10 minutes. While the soup is simmering, prepare the Sage Brown Butter and Quick Creme Fraiche —instructions below.
- Remove the thyme bundle and bay leaves from the soup and blend using an immersion blender (or work in batches with a conventional blender) until smooth, about 2 to 3 minutes. Return the soup to the pot or Dutch oven and bring back to a boil. Reduce the heat and cook for an additional 15 to 20 minutes or until thickened to your desired consistency. Longer simmering time will achieve a thicker consistency and vice versa.
- Remove from the heat and stir in the red miso paste and rice vinegar. Season to taste with more kosher salt and pepper as needed.
Sage Brown Butter Instructions
- While the soup is simmering, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Continue to cook for 6 to 8 minutes, stirring frequently as the milk solids begin to brown but not burn.
- Remove from the heat and stir in 2 to 3 sprigs of fresh sage leaves, kosher salt, and a pinch of cayenne pepper. Keep warm until ready to serve.
Quick Creme Fraiche Instructions
- While the soup is simmering, combine the sour cream and 1 to 2 tablespoons of whole milk until glossy, and thinned slightly. (It should be pourable, but not runny). Cover and reserve until ready to serve.
Soup Assembly
- Ladle several spoonful's of soup into a bowl or cup, drizzle with several teaspoons of the sage brown butter and faux crème fraîche. Garnish with fresh thyme leaves and roasted pumpkin seeds. Serve warm.
Notes
Expert Roasted Butternut Squash Soup Tips
- Roast it deeply. Don’t rush the roasting step. Those caramelized edges add big flavor. The darker the squash gets (without burning), the richer and sweeter your soup will taste.
- Brown butter, not burnt butter. Watch closely once the butter foams—those golden specks at the bottom are where the nutty flavor lives. Pull it off the heat the second it turns chestnut brown.
- Add miso off the heat. Stir in the red miso after blending and simmering, not while boiling. Heat dulls miso’s umami complexity
- Balance with acid. A splash of rice vinegar (or lemon juice) at the end wakes up the roasted sweetness and rounds out the flavors.
Storing and Reheating
Store the soup, sage brown butter, and quick creme fraiche in separate containers. Everything will keep in the fridge for up to 5 days. Any longer than that, transfer to the freezer.
To reheat, simply warm the soup and the sage brown butter in separate pots on the stove until warm, then garnish and serve.
Nutrition
Calories: 584kcal | Carbohydrates: 40g | Protein: 11g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 964mg | Potassium: 1171mg | Fiber: 5g | Sugar: 12g | Vitamin A: 25521IU | Vitamin C: 50mg | Calcium: 194mg | Iron: 3mg
