Recipe

Instructions

1. Preheat oven to 425°F (220°C). Toss squash and carrot with olive oil and arrange on 2 rimmed baking sheets, ensuring they are not overcrowded. Roast for about 40 minutes, turning pieces occasionally.
2. In a large saucepan, cook 2 tablespoons butter over medium-high heat until lightly browned. Add onion and garlic, reduce heat to medium, and cook until soft and golden, about 10 minutes.
3. Add roasted squash and carrot to the saucepan. Deglaze baking sheets with 1/2 cup stock each, scraping browned bits, and pour into saucepan.
4. Add remaining stock, thyme sprigs, and bay leaf. Simmer over medium-low heat until vegetables are soft, about 10 minutes. Discard thyme and bay leaf.
5. Blend soup until smooth using a blender. Adjust seasoning with salt and pepper and thin with additional stock, if needed.
6. Whip cream and sour cream with cinnamon, nutmeg, and a pinch of salt until stiff peaks form.
7. For sage garnish, melt remaining butter in a skillet, cook sage leaves until crisp, and drain on paper towels.
8. Serve soup warm, topped with whipped cream and optional frizzled sage leaves.