Butternut Squash Soup w Roe Caviar

Butternut squash soup that's both cozy and bougie. Roasted butternut squash caramelized to perfection blends with warming spices and finishes luxe with a dollop of crème fraîche and delicate roe caviar.

Why You'll Love Butternut Squash Soup w Roe Caviar

Roasting the squash brings out rich caramel notes, while warming cinnamon, nutmeg, and ginger add depth. The creamy texture and luxurious caviar topping take it to the next level.

Tips and Tricks

• Roast squash flesh until deeply caramelized for best flavor.
• Use an immersion blender for easy cleanup and creamy texture.
• Adjust sweetness and salt gradually for perfect balance.

Variations

• Add a pinch of smoked paprika for a smoky twist.
• Swap crème fraîche for coconut cream to make dairy-free.
• Finish with toasted pepitas instead of pumpkin seeds.

Substitutions

• Use chicken broth instead of vegetable stock for richer flavor.
• Replace roe caviar with finely chopped smoked salmon for luxury.
• Maple syrup can be replaced with honey or agave nectar.

Best served with

• Crusty artisan bread
• Fresh herb salad
• Dry white wine
• Light sparkling water

How to Store Leftovers

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on stove, adding broth or water if needed to loosen.

Common Questions

Butternut Squash Soup w Roe Caviar

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This silky roasted butternut squash soup is infused with fragrant spices and finished with creamy crème fraîche and bursts of roe caviar - the perfect balance of cozy and bougie.

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Prep Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 749

Ingredients Equipment Method Nutrition

Ingredients

  

For the Soup

• 1-2 Butternut squash ~3 lbs total
• 4 cups Vegetable stock
• ½ large or 1 small Onion diced
• 1 clove Garlic minced
• 1 inch Ginger piece finely chopped
• 3 tablespoon Crème fraîche or ¼ cup half and half
• 1 tablespoon Butter
• 1 tablespoon Maple syrup
• ½ teaspoon Cinnamon
• ½ teaspoon Nutmeg
• 1 teaspoon Ginger powder
• 1 tablespoon Olive oil for roasting and cooking
• Salt to taste

Optional to finish

• 1 tablespoon Crème fraîche
• 1 teaspoon Pumpkin seeds
• Roe caviar

Equipment

• Large baking sheet
• Immersion blender or standard blender
• Large pot

Method

 

1. Preheat oven to 425°F. Rub squash flesh with 1 tablespoon olive oil and season with salt. Place cut side up on a baking sheet. Roast 50-60 minutes until tender and caramelized.
2. In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook 2 minutes stirring frequently. Add ginger; cook 7-8 minutes until softened and starting to brown.
3. Stir in cinnamon and nutmeg; cook until fragrant, about 30 seconds.
4. Scoop roasted squash flesh into the pot with onion mixture. Add vegetable stock, stir, and bring to boil. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
5. Puree soup with immersion blender or in batches using a standard blender until smooth. Return to pot; adjust consistency with water or stock.
6. Taste and add maple syrup (or honey/dark brown sugar) and salt as needed. Keep warm on low heat.
7. Serve soup in bowls topped with a drizzle of olive oil, pumpkin seeds, a dollop of crème fraîche, and roe caviar if desired.

Nutrition

Calories: 749kcalCarbohydrates: 132gProtein: 11gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 28mgSodium: 3916mgPotassium: 2825mgFiber: 16gSugar: 45gVitamin A: 82032IUVitamin C: 159mgCalcium: 483mgIron: 7mg

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