Stirring up memories with this seasonal Butternut Squash Soup as prepared by our Executive Chef, Samir Labriny. This traditional soup was a true crowd pleaser here at The Kensington. Enjoy!
- 1 (2 1/2 pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 large (8-ounce) carrot, peeled and cut into 1-inch chunks
- 2 tablespoons extra-virgin olive oil
- 7 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 4 medium cloves garlic, thinly sliced
- 4 cups 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 heavy whipping cream
- 1/4 cup sour cream
- Pinch ground cinnamon
- Pinch nutmeg
- 20 fresh sage leaves
- Preheat oven to 425°F. 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.
- In a large saucepan, cook 2 tablespoons 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.
- Add squash and carrot to saucepan and remove from heat. Pour 1/2 cup stock into each baking sheet and scrape up any browned bits, then pour into saucepan. 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. Discard thyme sprigs and bay leaf.
- Using a blender or stick blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Keep warm.
- Meanwhile, in a mixing Bowl, 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.
- If making sage leaves, melt remaining 5 tablespoons 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.
- Ladle soup into warmed bowls, spoon dollops of spiced whipped cream into each one and top of frizzled sage, if using. Serve right away.