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Soups & Stews
Roasted Butternut Squash Soup
Pure fall in a bowl. Butternut squash and carrots are roasted until deeply caramelized, then simmered with browned butter, thyme, and bay leaf before being blended into silk. Topped with spiced whipped cream and frizzled sage leaves.
Prep15 mins
Cook50 mins
Serves4-6
Ingredients
- 1 (2.5 lb) butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 large carrot, peeled and cut into chunks
- 2 tbsp olive oil
- 5 tbsp unsalted butter, divided
- 1 large yellow onion, sliced
- 4 cloves garlic, sliced
- 4 cups chicken or vegetable broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- Pinch of cinnamon
- Pinch of nutmeg
- 20 fresh sage leaves (optional)
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 425 degrees F. Toss squash and carrot with olive oil on a baking sheet. Roast 40 minutes, turning 2-3 times, until deeply browned on several sides.
- 2. In a large saucepan, cook 2 tbsp butter over medium-high heat until just starting to brown. Add onion and garlic, reduce heat to medium, and cook until soft and golden, about 10 minutes.
- 3. Add roasted squash and carrot to the pot. Pour 1/2 cup broth onto the baking sheet to deglaze, scraping up browned bits, and pour into the pot.
- 4. Add remaining broth, thyme sprigs, and bay leaf. Bring to a simmer and cook 10 minutes until vegetables are very soft.
- 5. Remove thyme and bay leaf. Blend with an immersion blender until completely smooth. Season with salt and pepper.
- 6. In a bowl, whip cream and sour cream with cinnamon, nutmeg, and a pinch of salt until stiff.
- 7. For sage: melt remaining 3 tbsp butter in a small skillet. Add sage leaves and fry until crisp, about 15 seconds. Drain on paper towel.
- 8. Ladle soup into bowls. Top with dollops of spiced whipped cream and fried sage leaves.
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