Classic Butternut Squash Soup Recipe | Recipe Cart

Name: Classic Butternut Squash Soup Recipe | Recipe Cart
Total time: 1 min
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; 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)

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The most flavorful butternut squash soup, made by roasting the squash until it's deeply browned and caramelized.

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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
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)