All right, I am not reinventing the wheel here. We have all made or been subject to trying this holiday soup. However, this rendition of a great classic may get you an extra slice of Grandma’s long-awaited fruit cake … umm… never mind. Try this recipe—trust me.
3 lbs. butternut squash, peeled, seeded, cubed
1 large carrot, diced
1 tbsp. Garam masala
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
1 yellow onion, diced
4 medium cloves garlic, rough chopped
5 cups chicken stock
1 tsp. fresh thyme, chopped
1 bay leaf
Kosher salt to taste
1/2 lemon (If not using the suggested garnish, squeeze into finished pot of soup.)
Preheat oven to 350°F.
Coat squash and carrots in olive oil, Garam masala and bake on baking sheets until browned, about 30 minutes.
In a stock pot, cook butter over medium-high heat until brown. Add garlic and onions and cook on low for 5 minutes.
Add browned squash and carrots. Deglaze and scrape roasting pans with some chicken stock and add to stock pot.
Add all chicken stock to pot with bay leaf and simmer over medium heat for 10 minutes.
Discard bay leaf.
Use a stick blender or blender and blend until soup is smooth.
Return to heat to serve.
To garnish, mix one part sour cream to one part buttermilk. Spoon on top of each serving or use a squeeze bottle for restaurant “fanciness."