Description
Servings: 6-8 | Prep Time: 45 minutes
Ingredients
- 1 medium Butternut Squash, cut into 1.5” cubes
- 2 medium Russett Potatoes, cut into 1.5” cubes
- 1 medium Yellow Sweet Onion, diced
- 1 medium Carrot, diced
- 1 quart Chicken or Vegetable Stock
- 1/2 cup Sour Cream
- 3 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 tablespoon chopped Fresh Sage or Thyme
- Salt and Pepper, to taste
- Opt: Extra Sour Cream, to serve
Instructions
1. Preheat oven to 400F. Place butternut squash and potato cubes onto a foil-lined baking sheet and drizzle with 3 tablespoons olive oil. Season generously with salt and pepper and roast for 30-40 minutes until tender. Remove from oven and let sit until cool enough to touch; peel skins off butternut squash.
2. Meanwhile, in a large stock pot, melt 2 tablespoons butter. Add onions and carrot and sauté until tender, about 10 minutes. Season onions and carrots generously with salt and pepper.
3. Add roasted squash, potatoes, stock, and sage to the pot with the onions and carrots. Bring to a boil and then reduce heat to simmer, covered, for 10 minutes.
4. Remove from heat and puree with an immersion blender or in a blender. Stir in 1/2 cup sour cream. Extra stock can be added to adjust consistency if it is too thick. Season again with salt and pepper if needed. Serve with a dollop of sour cream.
Notes
This soup isn’t complete without a dollop of sour cream and crusty toasted bread on the side. A sprinkle of freshly ground black pepper and/or fresh herbs (or thinly sliced green onions) doesn’t hurt either.
Feel free to peel the squash before roasting, though it may be easier to remove after when softened.
Recipe courtesy of learninghowtocook.com.