Roasted Butternut Squash Soup Recipe

Roasting butternut squash with herbs and garlic adds depth to this healthy soup’s flavor profile. A touch of maple syrup introduces a subtle sweetness, while a splash of apple-cider vinegar enhances the overall taste. This simple recipe requires only 15 minutes of prep time, and you can save even more time by using precut squash. Pair the soup with bread and a salad for a light supper, or serve it as a starter for a festive holiday meal.

Ingredients

• 1 butternut squash (2 1/4 pounds), peeled, seeded and cut into 1-inch chunks (6 cups)
• 3 shallots, halved lengthwise 4 cloves garlic, smashed
• 5 sprigs thyme, additional thyme leaves for garnish
• 1 sprig rosemary
• 4 large fresh sage leaves
• 2 tbsp. olive oil
• 4 cups unsalted chicken broth or vegetable broth
• 2 tbsp. cider vinegar
• 2 tbsp. pure maple syrup 3/4 tsp. salt
• 1/2 cup plus 1 tbsp. crème fraîche

Preparation

1. Preheat oven to 450 degrees F.
2. Place squash, shallots, garlic, thyme, rosemary and sage on a large rimmed baking sheet. Drizzle with oil; toss to coat. Spread in an even layer.
3. Roast until very tender (30-35 minutes) stirring halfway through cook time.
4. Remove and discard the thyme and rosemary. Transfer the squash mixture to a blender
5. Add broth to the blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Puree until smooth, about 45 seconds. (Use caution when pureeing hot liquids, and puree the squash with the broth in batches if necessary.) Pour the soup into a medium saucepan; stir in vinegar, maple syrup, and salt. Bring to a boil over medium-high heat, stirring occasionally. Ladle evenly into 6 bowls; dollop each with 1 1/2 tbsp. crème fraîche . Garnish with thyme leaves, if desired

Nutrition facts (per serving):

Calories: 223; Fat: 12g; Protein: 5g; Carbs: 25g; Chol: 17mg; Sodium: 396mg