Butternut Squash Soup (Print version)

Silky roasted butternut squash soup with carrots, garlic, warm herbs, and a creamy finish.

# Ingredients:

For the roasted squash

01 - 3 lb (1.4 kg) butternut squash, peeled, seeded, and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper, divided

For the soup

05 - 2 tablespoons unsalted butter
06 - 1 medium yellow onion, chopped
07 - 1 large carrot, peeled and chopped
08 - 3 cloves garlic, minced
09 - 1 tablespoon chopped fresh sage, plus more for serving
10 - 4 cups (960 ml) vegetable stock, plus more as needed
11 - 1/2 cup (120 ml) heavy cream
12 - 1 teaspoon maple syrup or honey, optional
13 - 1 tablespoon lemon juice or apple cider vinegar, optional

For serving

14 - 1/4 cup (35 g) toasted pepitas
15 - Extra cream, black pepper, and fried sage, optional

# Instructions:

01 - Heat the oven to 425°F. Toss the squash cubes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a large sheet pan and roast for 25-30 minutes, turning once, until tender and browned at the edges.
02 - Melt the butter in a large Dutch oven over medium heat. Add the onion and carrot and cook for 6-8 minutes, stirring often, until softened but not browned.
03 - Stir in the garlic and sage. Cook for about 1 minute, just until fragrant.
04 - Add the roasted squash, vegetable stock, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a simmer and cook for 10-12 minutes, until the carrot is very tender.
05 - Blend with an immersion blender until silky, or carefully blend in batches in a vented blender. Add extra warm stock if the soup is thicker than you like.
06 - Stir in the cream. Taste and add maple syrup or honey if the squash needs sweetness, and lemon juice or vinegar if it needs brightness. Serve hot with pepitas, black pepper, and extra cream if desired.

# Good to know:

01 - Roasting the squash gives the soup a deeper flavor than simmering raw squash.
02 - For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of cream.
03 - Freeze before adding cream for the smoothest reheated texture.

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