Creamy Roasted Butternut Squash Soup with Sage and Garlic

Butternut Squash Soup

Butternut Squash Soup Recipe

Serves 6–8

Ingredients

2 butternut squash, peeled, seeds removed and cut into 1-inch chunks

½ cup + 2 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1 cup chopped celery

1 cup sweet or Vidalia onion, chopped

1 cup peeled and chopped carrots

¼ cup brown sugar

6 cups chicken stock

1 cup heavy cream

1 teaspoon cinnamon

½ teaspoon freshly grated nutmeg

2 teaspoons freshly cracked black pepper

1 tablespoon kosher or sea salt

½ cup chopped pecans (or walnuts/hazelnuts for garnish)

Directions

Warm the olive oil and ½ cup of the butter in a large soup pot over medium-high heat. Add the butternut squash, celery, onion and carrots, then season with salt and pepper. Sauté for about 10 minutes, stirring occasionally, until the vegetables begin to soften and caramelize.

Stir in the brown sugar and cook for another 2 minutes to help the vegetables caramelize and develop flavor.

Pour in the chicken stock and heavy cream, reduce the heat to low, and simmer for about 10 minutes, stirring occasionally to combine the flavors.

Add the cinnamon, nutmeg, black pepper and additional salt as needed, then stir to distribute the spices evenly.

Stir in the remaining 2 tablespoons of butter, then blend the soup until smooth and velvety. Use an immersion blender directly in the pot, or carefully transfer batches to a countertop blender—hold the lid with a towel to prevent steam from escaping.

Taste and adjust seasoning if necessary. Serve hot, topped with the chopped pecans or your choice of toasted nuts for texture and a nutty finish.