📝 About This Recipe
This quintessential Thanksgiving starter captures the golden essence of autumn through the deep caramelization of oven-roasted squash and aromatic root vegetables. Infused with fresh sage and a whisper of warm nutmeg, the soup achieves a luxurious, velvety texture without being overly heavy. It is the ultimate tribute to the harvest season, offering a sophisticated balance of earthy sweetness and savory depth that will warm your guests from the inside out.
🥗 Ingredients
The Roast
- 3-4 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatic Base
- 2 tablespoons Unsalted Butter (can substitute with olive oil for vegan option)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced)
- 4 cloves Garlic (minced)
- 6-8 leaves Fresh Sage Leaves (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
The Liquid & Spice
- 5-6 cups Vegetable or Chicken Stock (low sodium)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 cup Heavy Cream (optional, for added richness)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors)
For Garnish
- 1/4 cup Roasted Pumpkin Seeds (Pepitas) (salted)
- 2-3 tablespoons Crème Fraîche (for drizzling)
- 8 pieces Fried Sage Leaves (crisped in a little butter)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large bowl, toss the cubed butternut squash with 3 tablespoons of olive oil, maple syrup, salt, and pepper until every piece is evenly coated.
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3
Spread the squash in a single layer on the baking sheet. Roast for 25-30 minutes, tossing halfway through, until the edges are golden brown and caramelized.
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4
While the squash roasts, place a large Dutch oven or heavy-bottomed pot over medium heat and melt the butter.
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5
Add the diced onion and sliced carrots. Sauté for 8-10 minutes until the onions are translucent and the carrots have softened slightly.
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6
Stir in the minced garlic, chopped sage, and thyme. Cook for just 1-2 minutes until the fragrance of the herbs fills your kitchen.
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7
Add the roasted butternut squash into the pot, scraping any caramelized bits from the parchment paper into the mix.
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8
Pour in 5 cups of the stock and add the ground nutmeg. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes.
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9
Remove the pot from the heat. Using an immersion blender, blend the soup until it is completely smooth and velvety. If using a standard blender, work in small batches and be careful with the hot liquid.
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10
Return the blended soup to low heat. If the consistency is too thick, stir in the remaining cup of stock until your desired thickness is reached.
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11
Stir in the heavy cream (if using) and the apple cider vinegar. The vinegar is the secret ingredient that cuts through the sweetness.
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12
Taste and adjust seasoning with additional salt or pepper as needed. Keep warm on the lowest setting until ready to serve.
💡 Chef's Tips
Roasting the squash is non-negotiable; it develops a complex sweetness that boiling simply cannot match. For a vegan version, use coconut milk instead of heavy cream and olive oil instead of butter. Always use freshly grated nutmeg if possible, as the pre-ground variety loses its volatile oils and aromatic punch quickly. If your soup feels 'flat,' add a tiny pinch more salt or a drop more vinegar—acidity is key to balancing the natural sugars of the squash. Make this a day ahead! The flavors deepen and meld beautifully after a night in the refrigerator.
🍽️ Serving Suggestions
Serve in warmed ceramic bowls with a swirl of crème fraîche and a sprinkle of toasted pepitas. Pair with a crusty artisan sourdough or warm garlic herb focaccia for dipping. Accompany with a crisp, dry Riesling or a lightly oaked Chardonnay to complement the squash's sweetness. Serve as a starter for a traditional roast turkey or glazed ham dinner. A side salad of arugula, sliced pears, and goat cheese provides a refreshing contrast to the soup's richness.