ROASTED BUTTERNUT SQUASH SOUP with CINNAMON + NUTMEG CREAM
I will start by saying this is maybe the BEST Butternut Squash Soup I. Have. Ever. Had. The extra steps and love that goes into this (like adding the sage butter from the frizzled sage) takes it up 10 notches.
The base recipe is from Serious Eats, but we’ve tweaked it a tiny bit (again like adding the sage butter.) Don’t just take my word for it, try it for yourself and tell me it isn’t the most delicious fall soup?
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ROASTED BUTTERNUT SQUASH SOUP with CINNAMON + NUTMEG CREAM
Ingredients
For The Soup
- 1 Butternut Squash peeled, seeded & cut into 1” cubes
- 1 Carrot peeled & cut into 1” chunks
- 7 tbsp salted Butter
- 1 Yellow onion thinly sliced
- 4 cloves Garlic thinly sliced
- 2 tbsp EVOO
- 4 cups chicken stock veggie would work too
- 2 sprigs fresh Thyme
- 1 Bay leaf
- Salt and Pepper
For the Cream
- 1 c Heavy cream
- 1/3 c Sour cream
- Cinnamon
- Nutmeg
For the Frizzled Sage
- 10-20 fresh sage leaves
Instructions
- Preheat the oven to 425 degrees
- Place the cubes of butternut squash & carrot onto either 1 large baking sheet or 2 standard baking sheets, and bake for 40-45 mins
- Using a metal spatula, toss the butternut squash a few times during roasting. When caramelized and browned, take out and set aside. In a sauté pan over medium high heat, add in 2 tbsp of butter
- When butter starts to brown, add in onion + garlic and cook down for about 10 min. Lower heat if you need to
- Add in squash & carrots then take off heat. Pour some of the broth onto the baking sheet to help scrape up browned squash bits. Add that into the pot with onions, with remaining stock, thyme& bay leaf. Bring to a simmer for another 10 min until everything is soft
- Using either a Vitamix or immersion blender, blend the soup. Season with salt & pepper to your liking, then return to pan. If needed, add more stock to thin out
- In a bowl or standing mixer, combine sour cream and heavy cream with a pinch of salt and desired cinnamon & nutmeg. Whip up until stiffened
- For the sage- heat butter until crackly then add sage for 15-20 seconds. Take off the heat and drain on paper towels
- Serve soup in a bowl with a dollop of cinnamon nutmeg cream and frizzled sage
Enjoy!
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