Classic Butternut Squash Soup Recipe | Recipe Cart | Recipe Cart

Ingredients

• 1 (2 1/2–pound; 1kg) butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 large (8-ounce; 215g) carrot, peeled and cut into 1-inch chunks
• 2 tablespoons (30ml) extra-virgin olive oil
• 7 tablespoons (100g) unsalted butter, divided (see note)
• 1 large (8-ounce; 215g) yellow onion, thinly sliced
• 4 medium cloves garlic, thinly sliced
• 4 cups (1L) homemade or store-bought low-sodium chicken or vegetable stock, plus more as needed
• 2 sprigs fresh thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 3/4 cup (180ml) heavy whipping cream
• 1/4 cup (60ml) sour cream
• Pinch ground cinnamon
• Pinch nutmeg
• 20 fresh sage leaves (optional; see note)