Total Time:
2 hrs 20 mins:
Cook Time)
1 hrs 55 mins:
Prep Time)
25 mins:
Servings)
6:
Ingredients:
1 cup sliced carrots
2 teaspoons kosher salt or to taste divided
6 cups chicken broth plus more if needed
2 tablespoons cider vineger
1.2 cup creme fraiche
1 tablespoon olive oil
6 whole garlic cloves peeled
1 chopped onion
1 (3 1.2 pound butternut squash halved lengthwise and seeded
2 tablespoons maple syrup
1 pinch cayenne pepper
1 tablespoon chopped fresh chives
Sage brown Butter)
3 tablespoons unsalted butter
6 large sage leaves
Directions:
Step.1
First of all preheat the oven to (400 degrees) F (200 degrees) C!
Step.2
To start making the soup, add the olive oil to a large roasting pan. Add the carrots, garlic cloves, onion, and a pinch of salt, and stir until the vegetables are coated in the oil. Place the squash halves on top of the cut vegetables, cut sides facing up. Sprinkle the squash with additional salt.
Step.3
Roast in the preheated oven until the squash is soft and can be easily pierced with the tip of a knife, about 55 to 60 minutes. Remove from the oven and let the vegetables cool slightly.
Step.4
While the vegetables are cooking (cooling), make the brown butter, melt the butter in a sauté pan over medium heat! And when the butter becomes (foamy) and starts to turn golden brown, reduce the heat! When the butter turns from golden to light, nutty brown, remove from the heat, and immediately add the sage leaves!
Step.5
Make the soup, scoop out the squash, and add it to a large stockpot with the remaining roasted vegetables. Add the chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat, and bring to a boil. Reduce the heat, and simmer gently to combine the flavors, about 50 to 60 minutes. Remove from heat.
Step.6
Blend well for 3 to 4 minutes using an immersion (blender)! Strain the mixture through a sieve to remove any remaining (fibrous) pieces!
Step.7
If the soup seems too thick, add a few tablespoons of water or chicken broth. Add cider vinegar, a pinch of salt and red pepper if needed. Garnish with crème française and chopped chives per serving.
Step.8
Full enjoy
Nutrition Facts:
Per - Serving
5g
Protein
17g
Fat
315
Calories
42g
Carbs
Tags:
Soup