roasted butternut squash soup, aÌ Legend of the fall

roasted butternut squash soup, aÌ Legend of the fall -

This butternut roasted squash soup is probably my favorite autumn soup of all time, which is why I, AOM so shocked that we haven, AOT posted a video for her before. It, AOS cheap, easy, nutritious and absolutely delicious; and should probably go in rotation once a week for several months at least.

As I mentioned in the video, there AOS really no good reason for it simmer for an hour as I did, but I think it helps to harmonize the flavors, not to mention humidify your home. A cold and rainy day just seems better through the windows steam up.

If you, Aore feel like something a little more substantial, try this on top with a handful of crisp bacon. Of course, I wouldn, AOT say no to either diced ham. Add a hard roll, and you can, AOT better autumn meal. I hope you give this a try soon. Enjoy!

Ingredients for 6 servings:

for the sage brown butter:

3 tablespoons unsalted butter

6-8 large sage leaves (or a lot of small leaves as I did in the video)

for the soup:

3 1/2 butternut squash book

1 tablespoon olive oil

1 onion

1 cup sliced ​​carrots

6 cloves garlic peeled
sage-infused brown butter

2 teaspoon kosher salt or to taste

6 chicken bouillon cups, and more if necessary

2 tablespoons tablespoons maple syrup

2 tablespoons cider vinegar (or other vinegar)

cayenne to taste

cream and chives for garnish