Ingredients
Soup
- 2 Tablespoons each of butter, unsalted and olive oil
- 4 cups peeled and cubed butternut squash (1/2”-1 in cubes)
- 2 cups chopped carrots (1/4”-1/2” rounds)
- 1/2 cup chopped yellow onion
- 1 – 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon fresh grated nutmeg
- 1 Tablespoon fresh thyme leaves or 1 tsp dried *use fresh if possible
- 7 cups vegetable or chicken stock
- 1 1/2 cups heavy cream (see post for substitutions)
Toppings
- 4 slices crispy bacon, chopped
- 1/4 cup toasted sunflower seeds
- Chopped or shaved apple (Fuji, Granny Smith, or your favorite)
Instructions
- In a 6-quart Dutch Oven, add the butternut squash, onions, and carrots. Toss in the salt, pepper, and nutmeg. Pour in the stock and stir to combine.
- Bring the mixture to a boil and stir. Boil for roughly 15-18 minutes or until the veggies are fork-tender. *Depending on the size you cut your squash it can take 10 minutes and it can take up to 30 minutes.
- Turn the heat off and, using an immersion blender, blend the mixture until smooth and creamy. If you don’t have one, you can pour the mixture carefully into a blender (do not close the lid) and blend it in batches.
- Pour the mixture back into the pot, turn the heat back on to medium, and pour in the cream. Stir to combine. Add in the fresh thyme leaves and allow to cook for 5 minutes.
- Give it a final stir, taste for seasoning, and ladle it into your favorite bowls.
- Top with some toasted sunflower seeds, apple pieces, and bacon. Serve with crusty bread or toast points.
- Store any leftovers in the fridge.
