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This rich, creamy soup is the color of Fall, smells of Holidays in the kitchen, and tastes like Thanksgiving!


  • 2 ½ lbs Butternut Squash, peeled, seeded, and cut into 1-in cubes

  • 1 large Carrot, peeled and cut into 1-in chunks

  • 2 T Extra Virgin Olive Oil

  • 2 T Unsalted Butter

  • 1 large Yellow Onion, thinly sliced

  • 4 medium cloves Garlic, thinly sliced

  • 4 C Chicken or Vegetable Stock, plus more as needed

  • 2 sprigs fresh Thyme

  • 1 Bay Leaf

  • Kosher Salt

  • Freshly ground Black Pepper Topping:

  • ¾ C Heavy Whipping Cream

  • ¼ C Sour Cream

  • Pinch Ground Cinnamon

  • Pinch Nutmeg OR

  • Mexican Crema Garnish:

  • 20 fresh Sage Leaves

  • 5 T Unsalted Butter OR

  • Fresh Chives, chopped


  1. Preheat oven to 425°F.

  2. Toss Squash and Carrot with Olive Oil and arrange on 2 rimmed baking sheets, being sure not to overcrowd the sheets. Roast until squash and carrot are very well browned on a couple sides, about 40 minutes; use a thin metal spatula to turn pieces two or three times during cooking. Set aside.

  3. In a large saucepan, cook 2 T Butter over medium-high heat until just starting to brown. Add Onion and Garlic, lower heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes; lower heat as necessary to prevent burning.

  4. Add roasted Squash and Carrot to saucepan and remove from heat. Pour ½ cup Stock into each baking sheet and scrape up any browned bits, then pour into saucepan.

  5. Add remaining Stock, Thyme sprigs, and Bay Leaf and return to medium-high heat. Bring to a simmer, then lower heat and simmer until vegetables are very soft, about 10 minutes.

  6. Remove and discard Thyme sprigs and Bay Leaf.

  7. Using a blender or stick blender, blend soup until completely smooth. Season with Salt and Pepper to taste. Thin, if necessary, with additional Stock until desired consistency is reached. Keep warm. Topping: In a stand mixer, or using a handheld mixer or a whisk, beat Cream and Sour Cream with Cinnamon, Nutmeg, and a pinch of Salt, until stiff. Set aside. Garnish: If making Sage Leaves, melt remaining 5 T Butter in a small skillet over medium-high heat, swirling gently, until foamy and just beginning to brown. Add Sage Leaves, swirling to submerge and cook until frizzled, about 15 seconds. Using a slotted spoon, transfer Sage to a paper towel to drain. Sprinkle very lightly with salt. Plate: Ladle Soup into warmed bowls, spoon dollops of Spiced Whipped Cream or Mexican Crema onto each one and top of frizzled Sage Leaves or chopped fresh Chives. Serve right away.


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