Butternut Squash Soup Recipe

Prepare squash and aromatics

Peel, seed, and cut the butternut squash into 1-inch cubes. Dice the onion, chop the carrot, peel/core and chop the apple, and mince the garlic. Gather thyme and bay leaf.

Sweat vegetables

In a large heavy-bottomed pot set over medium heat, melt 3 tablespoons unsalted butter. Add diced onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5–7 minutes. Add chopped carrot and apple and cook 3–4 minutes until beginning to soften. Add minced garlic and cook 30–45 seconds until fragrant.

Add squash and simmer

Add cubed butternut squash to the pot and stir to coat with butter and aromatics. Add the vegetable stock, water, thyme leaves, bay leaf, 1.5 teaspoons salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook until squash is very tender, about 20–25 minutes.

Blend until smooth

Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot until silky smooth. Alternatively, transfer soup in batches to a blender and purée, then return to the pot. Stir in heavy cream (120 ml) and warm through for 2–3 minutes. Taste and adjust seasoning with more salt and pepper if needed.

While the soup simmers, prepare the brown butter. In a small skillet over medium heat, melt 4 tablespoons unsalted butter. Swirl the pan occasionally; the butter will foam, then the milk solids will brown and it will smell nutty—about 4–6 minutes. Remove from heat just as the solids turn golden-brown to avoid burning. If using, add sage leaves to the brown butter for 30 seconds to crisp them; remove and set both butter and sage aside.

Preheat oven to 200°C (400°F). In a bowl, toss bread cubes with 3 tablespoons melted butter, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and chopped parsley until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Cool on a rack.

Crumble the goat cheese into a small bowl and stir in 1 teaspoon lemon zest to brighten the flavor. Keep at room temperature so it softens slightly for easier dolloping.

Divide the hot soup among 4 warmed bowls (see servings). Swirl 1 teaspoon extra-virgin olive oil into each bowl if desired. Place 1–2 tablespoons crumbled goat cheese in the center of each bowl so it slowly softens into the hot soup. Sprinkle a small handful of butter croutons on top. Drizzle each bowl with about 1 teaspoon of the browned butter and place a crisped sage leaf on top if using. Finish with a scatter of toasted pumpkin seeds (about 1/2 tablespoon per bowl) for crunch and an extra twist of black pepper.