Start with the very best vegetables. You can’t hide a bad carrot. This soup will be naturally sweet and plenty salty. It’s flexible to meat eaters, vegetarians, and vegans. There’s lots of chopping involved, but once complete, the soup is low maintenance. Give yourself about an hour start to finish to get it on the table. Serve with crusty bread or not.
- 4 large carrots
- 1 large sweet onion
- 2 cloves garlic
- 2 tbsp. olive oil
- 1 tbsp. unsalted butter or coconut oil
- a sprig or two of sage (see image above for reference)
- 2 tsp. flaky kosher salt, divided
- a couple cracks of pepper
- 1 medium-large butternut squash
- 1 qt. stock or broth
- 1/2 c. heavy cream or coconut milk
- 1/8 tsp. freshly grated nutmeg
- Prep vegetables. Peel and dice carrots. Dice onion to the same size. Roughly chop garlic.
- Into a large stock pot, add prepped vegetables along with the oil, butter, sage sprig, 1 teaspoon flaky kosher salt, and a couple cracks of pepper. Turn heat to medium-low and let the vegetables cook, about 10-15 minutes. The salt will cause them to sweat and breakdown. Stir occasionally to keep from sticking.
- Meanwhile, peel and dice butternut squash into 1/2″ cubes. Check out this tutorial on how to peel and cut butternut squash from Naturally Ella.
- Once the vegetable based has cooked through, add butternut squash and stock. Taste a carrot or onion. Using your judgement, add an additional teaspoon of flaky kosher salt. Cover and bring to a simmer. Cook for about 25 minutes or until squash is tender.
- Remove sage sprig from the pot. Puree soup using an immersion blender. And cream and nutmeg. Puree once more until absolutely smooth. Taste and adjust seasoning as necessary.
- Garnish with a couple swirls of additional cream and olive oil.
Making ahead of time? Don’t add the cream until the very end of the reheat. Stir in and serve.