Roasted Butternut Crush Soup
This roasted butternut squelch soup is likely my favorite autumn soup of all time, which is why I’m in addition to thus shocked nosotros haven’t posted a video for it before. It’s cheap, easy, nutritious, in addition to absolutely delicious; in addition to should likely become into the once-a-week rotation for a few months at least.
- 3 tablespoons unsalted butter
- 6-8 large sage leaves (or a lot of tiny leaves similar I used inwards the video)
- For the soup:
- 3 1/2 pound butternut squash
- 1 tablespoon olive oil
- 1 chopped onion
- 1 loving cup sliced carrots
- 6 garlic cloves, peeled
sage-infused dark-brown butter - 2 teaspoon kosher salt, or to taste
- 6 cups chicken broth, addition to a greater extent than if needed
- 2 tablespoons maple syrup
- 2 tablespoons apple tree cider vinegar (or other vinegar)
- cayenne to gustatory modality
- creme fraiche in addition to chive to garnish