Classic Butternut Squash Soup

Name: Classic Butternut Squash Soup
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 6
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)

Prep 10m

Cook 1h 20m

Total 1h 30m

This classic butternut squash soup is a comforting and creamy dish perfect for the fall season. Made with roasted butternut squash, carrots, and flavored with thyme and bay leaf. Finish with a swirl of heavy cream and sour cream for a touch of richness and depth of flavor. Optional crispy sage leaves.