@chefjunebug: Roasted Butternut Squash #Soup Makes about 6 servings Ingredients * 1 large butternut squash, about 3–4 lb * 2 tbsp olive oil * Kosher salt & black pepper * 1 medium yellow onion, roughly chopped * 1 large carrot, chopped * 3 cloves garlic, minced * 2 tbsp butter * 4 cups chicken stock (vegetable stock works too) * ½ tsp dried thyme * ¼ tsp ground cinnamon * Pinch of nutmeg * ½ cup heavy cream * 1–2 tsp maple syrup, optional * Salt & pepper to taste Roast the squash: Heat oven to 425°F. Peel, seed and cut the squash into roughly 1-inch cubes. Toss with olive oil, salt and pepper. Spread in a single layer and roast for 30–40 minutes, flipping once, until very tender with browned, caramelized edges. Build the soup: Melt the butter in a large pot over medium heat. Add onion and carrot with a pinch of salt. Cook 6–8 minutes until softened. Add garlic, thyme, cinnamon and nutmeg and cook another 30–60 seconds. Add the roasted squash and chicken stock. Bring to a simmer and cook for about 10–15 minutes so everything comes together. Blend until completely silky smooth with an immersion blender, or carefully transfer to a regular blender in batches. Stir in the heavy cream and 1 teaspoon maple syrup. Taste before adding more—you want just enough sweetness to bring out the squash without making the soup taste like dessert. Adjust salt and pepper. For serving, I’d top it with a swirl of cream, toasted pumpkin seeds, cracked black pepper and a little crispy sage. A drizzle of chili oil would also be killer if you want some heat.

Chef JuneBug

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Sunday 20 September 2026 23:42:03 GMT