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Butternut Squash Soup with Cultured Cream

Serves 4-6


1 butternut squash

1 T. olive oil

sea salt

1 T. butter (or olive oil)

1 onion

3 cloves garlic

2 carrots

6 sage leaves

1/4 tsp. grated nutmeg

4 cups vegetable or light chicken stock

2 tablespoon cultured cream, yogurt, or coconut milk

1/4 tsp. maple syrup (optional)

Heat oven to 425 degrees. Line a baking sheet with parchment paper

Cut the squash in half lengthwise. Remove the seeds and reserve for roasting later. Brush the flesh of the squash with the olive oil and season with sea salt. Turn the flesh side down on the baking sheet and roast for 40-45 minutes or until the squash and is tender and the flesh has caramelized. 

While the squash is roasting, heat a soup pot to medium high heat. Add the butter. Then add the onion with a pinch of salt. Saute until translucent, about 5-7 minutes. Add the garlic, carrots, sage, and nutmeg and cook for another 2 minutes. Add the stock and another generous pinch of salt. Once the liquid starts to boil, cover and reduce to a simmer for 20 minutes. Fish out the sage leaves and discard.

Scoop out the flesh of the butternut squash and add it to a high speed blender. Add the hot, cultured cream, and maple syrup to the blender as well. Blend on high until perfectly smooth. Add a little extra salt or maple syrup if needed. 

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