Smoked Maple Roasted Butternut Squash Soup

Directions

1. Preheat oven to 400ºF. 

2. Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place squash halves flesh side up on the chopped vegetables. Sprinkle squash with additional salt.

3. Roast in preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.

4. Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When the butter turns from golden to a light, nutty brown, remove the pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.

5. Scoop out squash flesh and place in a roasting pan with roasted chopped vegetables. Transfer the mixture to a large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45-60 minutes. Remove from heat.

6. Blend the mixture until very smooth with an immersion blender for 3 or 4 minutes. Pass the mixture through a strainer to remove any remaining fibrous bits.

7. If the soup seems too thick, add a few tablespoons of water or chicken broth. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper.

8. To serve ― Top with a dollop of crème fraiche (or cream cheese) and chopped chives.