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Ingredients
- 1 large butternut squash halved and seeded
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 1 small white onion chopped
2 tbsp olive oil divided
½ tsp ground cinnamon- ½ tsp ground allspice
- ½ tsp ground cardamom
¼ tsp ground cloves- ¼ tsp ground nutmeg
- 2 sage leaves finely minced
- salt and black pepper to taste
- 2 bay leaves
- 5 cups chicken or vegetable stock
3 tbsp butter- 4 sage leaves for browning the butter
⅓ cup heavy cream
Instructions
- Heat the oven to 400°F. Put the squash halves cut-side up on a lined sheet pan. Coat lightly with some of the oil and a little of the ground spices. Roast for about 50 minutes, until soft.
- Cook the carrot, celery, onion, remaining oil and ground spices, minced sage, bay leaves, salt and pepper in a soup pot over medium-low heat until the carrot softens.
- Scoop the squash into the pot. Add the stock, bring to a boil, then reduce to a simmer for about 15 minutes.
- Melt the butter with the whole sage leaves in a small saucepan. Watch for the milk solids to brown, then take it off the heat and remove the leaves.
- Let the soup cool slightly, remove the bay leaves and blend until smooth. Stir in the cream and browned butter and warm gently.
Notes
If using a countertop blender, use small batches and follow its instructions for warm liquids.
Adapted from Submitted recipe scan.
