Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 medium carrots, sliced into rounds
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups vegetable broth
  • 1 tsp fresh thyme, minced
  • 1 bay leaf
  • 2 tbsp unsalted butter
  • 1 cup full-fat buttermilk, room temperature
  • 1 tsp lemon juice
  • 1 pinch nutmeg

Instructions:

  1. Heat the oven to 400°F (200°C). Toss the cubed squash, carrots, onion, and garlic on a sheet pan with olive oil, salt, and pepper. Spread them in a single layer. Note: Crowding the pan causes the vegetables to steam instead of brown.
  2. Roast for 30-35 minutes, tossing the mix halfway through, until the edges are mahogany colored and tender.
  3. Melt the butter in a Dutch oven over medium heat. Add the roasted vegetables and the minced fresh thyme.
  4. Pour in the vegetable broth and drop in the bay leaf. Bring the pot to a gentle simmer for 10-15 minutes until the flavors meld and the liquid bubbles softly.
  5. Remove the bay leaf. Use an immersion blender to puree the mixture until it looks smooth and glossy.
  6. Take the pot off the heat. This is a critical step for the Buttermilk Squash Soup Recipe to ensure the dairy doesn't separate.
  7. Stir in the room temperature buttermilk, lemon juice, and a pinch of nutmeg.
  8. For a refined texture, pour the soup through a fine mesh strainer into a clean pot or bowls.