Chef John's Roasted Butternut Squash Soup Recipe

Made the soup exactly as per the recipe...best butternut squash soup I have ever made. You can really taste the roasted carrots and onions. The wife raved about it. 14 year old daughter...not so much. She had tater tots

This is such a perfect recipe! I have made this a number of times and always turned out amazing and fit for company. I used the precut butternut squash from Costco. Just dumped those on the roasting pan with the onion and carrots cut up similar in size for even roasting. Then, added the garlic, drizzled the olive oil and roasted for an hour. Instead of an immersion blender at the end, I poured it all into my Vitamix blender on soup setting and it came out perfect, creamy and smooth.

Perfect with no modifications. Be careful with the veggies… they may be done way before the squash

Super similar to my own recipe. I roasted the carrots and onion while in their skins along with the squash. Instead of apple cider vinegar, I used about a 1/2 cut of applesauce in it, then at serving swirled in a little balsamic vinegar along with the cream and a little EVOO. I skipped the maple syrup and used about a table spoon of fresh grated nutmeg. In it as well.

Great flavor from roasting. Everyone loves this. Just made about 2 gallons, X4 squash, for Thanksgiving. (Freezes well) I definitely like the roasted squash flavor vs other methods. It is a bit more time consuming. I started roasting the veggies in a separate pan as my squash tends to take longer and avoids crisping veggies too much. Also have cut back on broth (to about 3/4 of recipe) as I prefer it thick and creamier. Without an immersion blender, I have been using my counter blender to puree everything. It hasn't needed straining. But def takes longer to blend to a smooth consistency a few scoops at a time. It gets better with each time it's made!

Loved the sage butter and idea to strain it. I always go to Chef John’s version first. This time, I did add 1 small apple to the recipe and some celery because I have a lot on hand right now. I meal-prepped the roasted veggies last night so today I sautéed the onion, prepped the butter and added all to my insta-pot to cook for 30 minutes under pressure before blending and straining. Wonderful soup.

When baking the squash, I cooked it as though we would for a side dish - with butter, salt and pepper. Because of other comments, I roasted the vegetables separately for 35-40 minutes as I didn’t want them to burn. I used honey instead of maple syrup because I’m not a big maple syrup fan. I also didn’t strain it because we like it a bit more thick. We had already eaten some and loved it before I remembered the vinegar. We never did add it or the cayenne pepper because we enjoyed it without them. Super yummy!

Made per recipe except.... Used apple cider vinegar instead & only 1 tsp, 7 cups water, did not strain- blended the heck out of it with immersion hand blender, added a dash of nutmeg & cubed squash to roast. It is fantastic, smooth, sweet with hints of maple syrup & nutmeg and a buttery roasted aftertaste. Will definitely make again!

The BEST soup ever! Family and neighbors raved over the flavor and entire batch was gone before it cooked. Sautéed the vegetables in sauce pan and added to roasted squash later. Roasted squash at 400 degrees for 50 minutes, flipped and added 2 tbsp butter and 2 tbsp brown sugar to each halve and roasted for another 20 minutes and then scooped out and into stew pot. The extra flavor was enjoyed by all. Wife asked me to make more so she cooked freeze it. Fantastic soup

I've made this at least half a dozen times now and while the original recipe is good, I've made a few tweaks to make it perfect! I sautee the onion and garlic while I roast JUST the butternut squash in the oven. When I throw everything in the stock pot, I throw in a sweet potato as well. I double the maple syrup, and do lemon instead of vinegar. Lemon lends acidity without being super apparent like vinegar. Yum!

Concept is good, process is flawed. Your veggies will get burned to a crisp, so add some broth at the roaster step. The sage butter, do not add that to the soup until the absolute end. Mash the mix with a potato masher once you have it combined on the stovetop. Taste was good, the changes above made it a lot better.

I have cooked many soups in my life and my time as a Chef/30+years and it’s Great!!!

Don't be afraid to use what is on hand. Added apples because we had lots. Instead of apple vinegar, used boiled apple cider (think extra strong slightly sour cider) because it was here. It worked well. Browned butter and sage made a huge difference.

Great colour, straining is needed imo if you want it to be restaurant quality smooth. But this soup is too sweet. I already had my reservations when I saw two tablespoons of maple syrup and the apple cider vinegar. Carrots are naturally sweet. The cayenne is not enough to cut the sugar. Next time I will greatly reduce the amount of syrup and might just get rid of the vinegar all together. That said, it’s not bad. I’ve had way worse.

I love soup. I make a lot of different kinds of soup. Everyone loves my soup. THIS is the favorite of all the soups I make. I make it exactly as is listed. To finish, I can never find the creme fraiche, and it's delicious without it. I do get pepitas and sprinkle them in. So yummy! I am defrosting this soup now from my last batch and my mouth is watering while I wait. It's so good.

Followed it almost exactly as described. One little adjustment though: At 400 degrees, carrots and onions are ready in about 30 minutes, but butternut squash is not there yet. I had to remove the vegetables and keep the squash for extra 30 minutes. It came out perfect. Everybody loves this soup. Definitely a keeper.

Even my picky eater loved it.

I followed the recipe and WOW, this soup is amazing. I will be making this recipe for my family and friends. I live alone, so it took me a days to finish the soup. Thanks for sharing such a great recipe.

Best squash soup. Only needed 1T of cider vinegar and a pinch of cayenne. 2 cloves of garlic was just right for our taste. Really good with milk or half and half to thin it out as needed. I didn't strain it at the end, not needed.

I didn't follow the last step of the recipe, which said to strain the soup. It came out very flavorful and good. The family loved it, and we'll definitely making it again. One must adjust oven temperature according to oven, in case your oven runs too hot or not enough. This recipe is perfect.