Butternut squash is by far our favorite squash or pumpkin. A true ’tis-the-season standby, it will last in a cool, dark place for up to six months – only getting sweeter the longer it stores. I always stock up on butternut squash around this time of year, knowing that they will last us throughout the fall and winter. And because nothing warms a cold day like a hot bowl of butternut squash soup, this recipe makes an appearance at many fall and winter meals in our home.
If I had to choose just one squash or pumpkin, it would absolutely be a butternut squash. The flavor, texture and storability make it a staple in our kitchen. I like to keep it pretty simple with our recipe for butternut squash soup. Only adding carrots, onion, and chicken stock because you don’t need much to create a beautiful butternut squash soup.
Soup has to be one of my favorite foods to prepare. The process of creating comfort is deeply satisfying. While the pot slowly simmers away on the stovetop, filling the house with its steamy aroma, the wait is one of the best parts. I love how soup makes you slow down – it cannot be rushed. The closer the soup gets to being done, the more excited we are to get to cradle a bowlful and savor every bite, spoonful by spoonful. And that moment when you finally get to partake, feels like the best kind of hug on the inside.
Our favorite way to serve up butternut squash soup is topped off with creme fraiche, browned butter and crispy sage leaves. The creme fraiche lends the soup a creamy richness. Browned butter, with its toasty savory goodness, just makes everything better. And finally, those crispy sage leaves are out-of-control delicious and give the smooth soup a crispy contrast. The combination of these three elements compliments the butternut squash in the best way possible, making for the perfect bowl of butternut squash soup.
- 2 lb butternut squash—halved, seeded, peeled & chopped into 1? cubes
- 3 large carrots (or 6 small), chopped into 1" slices
- 1 medium onion, diced
- 1/4 cup (1/2 stick) butter or ghee
- 32 ounces chicken stock
- salt to taste
- 1/4 cup creme fraiche
- 2 tbsp unsalted butter
- fresh sage leaves
- Start by prepping your vegetables. Slicing through the butternut squash can seem a bit daunting, but a large, sharp knife will make easy work of the task
- Melt the butter or ghee in a medium stock pot. Once melted, add the onion and cook over medium heat, stirring often until softened and just barely golden in color
- Add the butternut squash and carrots. Stir contents and cook for a few minutes over medium heat. Add in the chicken stock and a few pinches of salt and turn heat to high. When the mixture begins to simmer, turn the heat down to medium-low and simmer for 30 minutes—until vegetables are soft
- Either add the mixture to a high speed blender or use an immersion blender to blend the soup until it is perfectly smooth. Test for seasoning, adding salt as needed
- In a pan, add two tablespoons of salted butter and melt over medium low heat. Add in a small handful of sage leaves and cook until crispy and the butter has taken on a nutty aroma (being careful not to burn the butter).
- Fill two bowls with hot butternut squash soup, add a dollop of crème fraîche, a drizzle of the brown butter, and finish with the crispy sage leaves