Classic Butternut Squash Soup

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 large 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 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 heavy whipping cream
• 1/4 cup sour cream
• Pinch ground cinnamon
• Pinch nutmeg
• 20 fresh sage leaves

Directions

1. Heat the oven to 425 degrees F (230 degrees C). Coat the squash and carrot with the olive oil, then spread them out on 2 rimmed baking sheets without crowding the pans. Roast until the vegetables have taken on deep color on a couple of sides, about 40 minutes, turning the pieces 2 or 3 times with a thin metal spatula as they cook. Set them aside.
2. Put 2 tablespoons butter in a large saucepan over medium-high heat and cook until it is just beginning to brown. Stir in the onion and garlic, reduce the heat to medium, and cook, stirring often, until softened and lightly golden, about 10 minutes. Turn the heat down if the pan starts to get too dark.
3. Transfer the squash and carrot to the saucepan, then take the pan off the heat. Pour 1/2 cup (120ml) stock onto each baking sheet, loosen the browned bits from the pans, and add that liquid to the saucepan. Stir in the remaining stock, thyme sprigs, and bay leaf, then place the pan back over medium-high heat. Bring the soup to a simmer, reduce the heat, and continue simmering until the vegetables are very tender, about 10 minutes. Remove and discard the thyme sprigs and bay leaf.
4. Blend the soup until it is completely smooth, using a high-powered model, a standard countertop blender, or an immersion blender. Season with salt and pepper. Pour the soup back into the saucepan and, if it needs loosening, add more stock until it reaches the consistency you want. Keep it warm.
5. Meanwhile, beat the cream, sour cream, cinnamon, nutmeg, and a pinch of salt in a stand mixer, with a handheld mixer, or by whisking, until stiff. Set aside.
6. If you are making the frizzled sage leaves, melt the remaining 5 tablespoons butter in a small skillet over medium-high heat, gently swirling the pan, until the butter foams and just begins to brown. Add the sage leaves, swirl to coat and submerge them, and cook until frizzled, about 15 seconds. Lift the sage out with a slotted spoon and drain on a paper towel. Sprinkle with a very light pinch of salt.
7. Spoon the soup into warmed bowls, add dollops of the spiced whipped cream to each, and finish with the frizzled sage, if using. Serve right away.