Butternut Squash Soup
| Prep Time |
20m |
A cold-weather delight
|
| Active Time |
15m |
| Inactive Time |
1h 15m |
| Total |
1h 50m |
- 2.5lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
- 8 oz carrot, peeled, and cut into 1-inch chunks
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz yellow onion
- 4 medium cloves garlic, thinly sliced
- 4 cups low-sodium chicken or vegetable stock, plus more as needed
- 2 sprigs fresh thyme
- 1 bay leaf
- Spiced whipped cream:
- 3/4 cup heavy cream
- 1/4 cup sour cream
- Smidge nutmeg (1/32nd tsp)
- Pinch ground cinnamon (1/16th tsp)
- Pinch salt (1/16th tsp)
- Heat oven to 425°F
- Toss squash and carrot w/ olive oil and arrange loosely on 2 rimmed baking sheets.
- Roast until squash and carrot are very well browned, turning 2-3 times. ~40 min.
- In a large saucepan, cook the butter over medium-high heat, until just starting to brown.
- Add onion and garlic, reduce heat to medium, and stir occasionally until onions are soft and lightly golden. ~10 min.
- Add roasted squash and carrot to saucepan and remove from heat.
- Add 1/2 cup stock each baking sheet and deglaze them, then pour into saucepan.
- Add 3 cups stock to saucepan, along with thyme sprigs and bay leaf.
- Return saucepan to medium-high heat and bring to a simmer, then lower heat and simmer until vegetables are very soft; ~10 min.
- Discard thyme sprigs and bay leaf.
- Season with salt and pepper.
- Blend soup until completely smooth.
- Return soup to saucepan.
- If necessary, thin with additional stock until desired consistency is reached.
- Combine the ingredients for the spiced whipped cream, and beat until stiff.
- Ladle soup into bowls, and spoon dollops of spiced whipped cream into each one.