September 08, 2021


Heart-warming and filling, roasted butternut squash soup is hearty and healthy. Fitting for a late summer evening and the colder seasons this will be in season for months to come.


  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 cup sliced carrots
  • 6 whole garlic cloves, peeled
  • 2 teaspoons kosher salt
  • 1 pound butternut squash, halved lengthwise and seeded
  • 3 tablespoons unsalted butter
  • 6 large sage leaves
  • 6 cups chicken broth
  • 2-4 tablespoons Wood's Smoked Maple Syrup
  • 2 tablespoons cider vinegar
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh chives

Optional: 1/2 cup creme fraiche or sour cream



  • Preheat oven to 400ºF. 
  • 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.
  • 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.
  • Melt butter over medium heat. Butter will foam, and start to turn a golden brown. Reduce heat to low. When butter turns from golden to a light, nutty brown, remove pan from heat and immediately add sage leaves. Stir to infuse the butter with sage.
  • Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple syrup. Place pot over high heat and bring to a simmer. Reduce heat to low; slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  • Blend until very smooth with an immersion blender, 3 or 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
  • If 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.

To serve:

  • Serve in bowl with garnish servings of soup with a dollop of creme fraiche (or cream cheese) and chopped chives.

 Credit for this adapted recipe.