Description
A creamy, cozy, and flavorful Classic Butternut Squash Soup made with roasted veggies, herbs, and a spiced whipped cream topping.
Ingredients
Scale
1 (2½ lb / 1 kg) butternut squash, peeled, seeded, cubed
1 large carrot (8 oz / 215 g), peeled, chopped
2 tbsp extra-virgin olive oil
7 tbsp unsalted butter, divided
1 large yellow onion (8 oz / 215 g), sliced
4 garlic cloves, thinly sliced
4 cups low-sodium chicken or vegetable stock
2 sprigs fresh thyme
1 bay leaf
Kosher salt and black pepper
¾ cup heavy whipping cream
¼ cup sour cream
Pinch cinnamon
Pinch nutmeg
20 fresh sage leaves (optional)
Instructions
- Preheat and roast the vegetables
Preheat your oven to 425 °F (220 °C). Toss the cubed squash and carrot with the olive oil, and spread them out in a single layer across two rimmed baking sheets (don’t overcrowd them). Roast until the edges are deeply browned in places — about 40 minutes. Use a thin metal spatula to turn the pieces 2 or 3 times during roasting for even browning. Once done, set aside. - Sauté onion and garlic
In a large saucepan, melt 2 tbsp of butter over medium‑high heat until it just begins to brown. Add the onion and garlic, reduce heat to medium, and cook, stirring occasionally, until softened and lightly golden (about 10 minutes). Watch carefully so the garlic doesn’t burn; reduce heat as needed. - Combine roasted veggies with stock
Add the roasted squash and carrot to the saucepan and remove from heat. To capture all the caramelized bits, pour ½ cup (120 ml) stock onto each baking sheet and scrape up browned bits, then pour that back into the saucepan. Add the remaining stock, plus the thyme sprigs and bay leaf. Return the heat to medium‑high, bring to a gentle simmer, then lower heat to maintain a simmer until all vegetables are very soft (about 10 minutes). Remove and discard the thyme and bay leaf. - Blend smooth
Use a high‑powered blender, standard blender, or immersion blender to process the soup until completely smooth. Taste and season with salt and pepper. If it’s too thick, you can thin it with additional stock until you reach the desired consistency. Keep the pot over very low heat to stay warm. - Prepare spiced whipped cream
In a stand mixer (or with handheld beaters or whisk), beat the heavy cream and sour cream together along with the pinch of cinnamon, nutmeg, and a little salt until stiff peaks form. Set aside (chill briefly if your kitchen is warm). - Frizzle the sage leaves (optional garnish)
If using sage: in a small skillet over medium‑high heat, melt the remaining 5 tbsp of butter. As it foams and just begins to brown, add the sage leaves, swirling gently so they submerge. Cook for about 15 seconds until crispy (“frizzled”). Use a slotted spoon to transfer leaves to paper towel to drain; season lightly with salt. - Serve
Ladle warm soup into bowls. Add a dollop of the spiced whipped cream, and top with frizzled sage leaves if you made them. Serve immediately.
Notes
Use only 2 tbsp butter if skipping sage. Soup can be made ahead and frozen (without cream or sage). Adjust thickness with stock.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Carbohydrates: 24g
- Protein: 3g