Classic Butternut Squash Soup

seriouseats.com

1 (2 ½-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

¾ cup (180ml) heavy whipping cream

¼ cup (60ml) sour cream

Pinch ground cinnamon

Pinch nutmeg

20 fresh sage leaves (optional; see note)

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer