Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat the butter and olive oil over medium-high heat. Add the cubed butternut squash in a single layer and let sit undisturbed for 3–4 minutes until a mahogany-colored crust forms. Stir and sear for another 3 minutes.
  2. Lower the heat to medium. Stir in the diced onion and carrots, cooking until the onion becomes translucent and fragrant (about 5 minutes). Add the minced garlic and thyme, stirring for 60 seconds.
  3. Pour in the vegetable broth and add the bay leaf, salt, and pepper. Bring the mixture to a boil, then immediately reduce to a simmer. Cover and cook for 15–20 minutes, or until the squash is tender.
  4. Remove the bay leaf. Using an immersion blender, puree the soup on high for at least 60 seconds until velvety. Stir in the heavy cream, lemon juice, and nutmeg. Taste and adjust seasoning.