Roasted Butternut Squash Soup

Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash. Serve with bread and a salad for a light supper, or as a starter for a holiday meal.

Nutrition Information

255 Calories

23g Carbohydrates

5g Protein

330mg Potassium

9g Fiber

7g Sugar

Ingredients

1 medium butternut squash (2 1/4 pounds), peeled, seeded and cut into 1-inch chunks (6 cups)
3 medium shallots, halved lengthwise
4 cloves garlic, smashed
5 sprigs thyme, plus thyme leaves for garnish
1 sprig rosemary
4 large fresh sage leaves
2 tablespoons olive oil
4 cups unsalted chicken broth or vegetable broth
2 tablespoons cider vinegar
2 tablespoons pure maple syrup
¾ teaspoon salt
½ cup plus 1 tablespoon crème fraîche