When it comes to classic comfort food, Butternut Squash Soup stands out as a timeless favorite. This rich and velvety dish is the embodiment of autumn flavors, offering a warm embrace to those who savor it.
Ingredients for Butternut Squash Soup
1. Butternut Squash (2 1/2–pound; 1kg)
- Peeled, seeded, and cut into 1-inch cubes, the heart of this soup.
2. Carrot (1 large, 8-ounce; 215g)
- Peeled and cut into 1-inch chunks, enhancing the natural sweetness.
3. Extra-Virgin Olive Oil (2 tablespoons; 30ml)
- Infuses a robust, earthy undertone.
4. Unsalted Butter (7 tablespoons; 100g, divided)
- A sumptuous addition that creates a delightful richness.
5. Yellow Onion (1 large, 8-ounce; 215g)
- Thinly sliced, adding a gentle savory note.
6. Garlic (4 medium cloves)
- Thinly sliced, providing a mild, aromatic essence.
7. Chicken or Vegetable Stock (4 cups; 1L)
- Low-sodium, enhancing the soup's depth.
8. Fresh Thyme (2 sprigs)
- Infuses an earthy, herbal fragrance.
9. Bay Leaf (1)
- For that subtle, aromatic touch.
10. Kosher Salt and Freshly Ground Black Pepper
- To season and balance the flavors.
11. Heavy Whipping Cream (3/4 cup; 180ml)
- Adds luxurious creaminess.
12. Sour Cream (1/4 cup; 60ml)
- Brings a delightful tang.
13. Ground Cinnamon (Pinch)
- Infuses warmth and a hint of spice.
14. Nutmeg (Pinch)
- Adds a nutty depth.
15. Fresh Sage Leaves (20, optional)
- For an elegant garnish.
Crafting Your Butternut Squash Soup
Step 1: Roasting the Stars
- Begin by preheating your oven to 425°F (220°C). Toss the butternut squash and carrot with the olive oil and spread them evenly across two rimmed baking sheets. Roast until they are beautifully browned on several sides, about 40 minutes. Turn the pieces a few times during cooking to ensure even browning.
Step 2: Building Flavors
- In a large saucepan, melt 2 tablespoons of butter over medium-high heat until it just starts to brown. Add the sliced onion and garlic, reduce the heat to medium, and cook until soft and slightly golden, approximately 10 minutes.
Step 3: Combine and Simmer
- Add the roasted butternut squash and carrot to the saucepan, then remove it from the heat. Pour 1/2 cup (120ml) of stock into each baking sheet to scrape up the browned bits, then add it to the saucepan. Include the remaining stock, thyme sprigs, and the bay leaf. Return the saucepan to medium-high heat, bring it to a simmer, then reduce the heat and simmer until the vegetables are very soft, about 10 minutes. Discard the thyme sprigs and bay leaf.
Step 4: Create Velvety Smoothness
- Use a high-powered blender, standard countertop blender, or immersion blender to blend the soup until it's incredibly smooth. Season with salt and pepper. Return the soup to the saucepan, adjusting the consistency with additional stock if needed. Keep it warm.
Step 5: Whipped Cream Elegance
- In a stand mixer, using a handheld mixer, or simply with a whisk, beat the cream and sour cream with a pinch of salt, ground cinnamon, and nutmeg until it becomes stiff and luxurious. Set it aside.
Step 6: The Finishing Touch
- For an optional garnish, melt the remaining 5 tablespoons of butter in a small skillet over medium-high heat. Add the fresh sage leaves, allowing them to crisp for about 15 seconds. Remove them with a slotted spoon and let them drain on a paper towel, lightly seasoned with salt.
Step 7: Presentation and Enjoyment
- Ladle the Butternut Squash Soup into warmed bowls, place dollops of spiced whipped cream in each, and crown them with frizzled sage leaves if desired. Serve immediately.
Elevate your autumn dining experience with this exquisite Butternut Squash Soup. Its timeless elegance and comforting flavors are sure to delight your taste buds.