Creamy Roasted Butternut Squash Soup

By Tammie Hughes

As we saunter into cooler months and our senses remember the flavors of fall, we can’t help but anticipate the cozy weeks ahead that usher in the holiday season. Nothing says Southern like the harvest moon, winter squash, the smell of clove and cinnamon, and bounties of deliciousness at every turn. Add the ingredients to your shopping list and grab your apron, because you’ll want to make this soup soon!

INGREDIENTS

2 TB EVOO (Extra Virgin Olive Oil)
1/3 Stick Butter
1/3 C Minced Shallot
1 TB Minced Prepared Ginger
2 TB Snipped Fresh Sage Leaves
2 TB Dark Brown Sugar
2 C Roasted Squash
1 1/2 C Chicken Stock + 1 Knorr. Chicken Bouillon Cube
1/4 C Heavy Cream
1/2 Can 100% Pure Pumpkin
1 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Cloves
1 1/2 tsp Himalayan Pink Salt
1/2 tsp White Pepper
1/2 tsp Black Pepper

Garnish 
Maple Syrup Drizzle
Crispy Brown-butter Sage Leaves
Coarsely Cracked Black Pepper
Fresh Chèvre (Soft Goat Cheese)

INSTRUCTIONS

Split a medium butternut squash, remove seeds, drizzle the flesh side with olive oil, and roast in oven on 375 degrees, flesh side down, for approx. 40 minutes. Remove from oven, cool, peel, and dice into cubes.

Add the EVOO, butter, shallot, ginger, and fresh sage leaves to a stockpot and saut. on medium-low heat for about 7 minutes.

Add the brown sugar and roasted squash, cover, and simmer on low heat. Warm 1/2 cup of the chicken stock in the microwave for 40 seconds, add the bouillon cube, and whisk to dissolve. Add to the stockpot, along with the remaining stock, heavy cream, and spices.

Fold in the pumpkin and use an immersion blender to cream the soup to a smooth consistency. Presentation—garnish with a drizzle of maple syrup, soft chèvre, coarse black pepper, and crispy brown-butter sage leaves. Serve with a slice of sourdough, topped with melted Gruyere and fresh sage leaves.