Roasted Butternut Squash Soup
Prep Time: 15 minutes
Additional Time: 35 minutes
Total Time: 50 mins
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, plus thyme leaves for garnish
1 sprig rosemary
4 large fresh sage leaves
2 tablespoons olive oil
4 cups unsalted chicken broth or vegetable broth
2 tablespoons cider vinegar
2 tablespoons pure maple syrup
¾ teaspoon salt
½ cup plus 1 tablespoon crème fraîche
Directions
Preheat oven to 450 degrees F. 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. Roast until very tender, 30 to 35 minutes, stirring halfway through cook time. Remove and discard the thyme and rosemary. Transfer the remaining squash mixture to a blender.
Add broth to the blender. Secure lid on the 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 tablespoons crème fraîche. Garnish with thyme leaves, if desired.
Tips
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months
Nutrition Facts (Serving Size 1 1/4 cups): calories223 / total carbohydrate 25g / dietary fiber 3g / total sugars 8g / added sugars 4g / protein 5g / total fat 12g / saturated fat 5g / cholesterol 17mg / vitamin a 15359iu / vitamin c 33mg / folate 43mcg / sodium 396mg / calcium 88mg / iron 1mg / magnesium 55mg / potassium 663mg