Butternut Squash Soup w Roe Caviar

This silky roasted butternut squash soup is infused with cinnamon, nutmeg, and ginger, and finished with creamy crème fraîche and roe caviar. The squash roasts for 50-60 minutes until deeply caramelized before it goes into the pot.

Why You'll Love Butternut Squash Soup w Roe Caviar

The squash roasts for close to an hour until deeply caramelized, then gets blended smooth with the sautéed onion, garlic, ginger, cinnamon, and nutmeg. A dollop of crème fraîche and a spoonful of roe caviar finish each bowl.

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, tasting as you go.

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. Cozy meets bougie in every spoonful.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 749

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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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
• 30 g 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

Notes

Storage: The soup base keeps in an airtight container in the fridge for 4-5 days and freezes well for up to 3 months. Reheat gently on the stovetop, thinning with a splash of stock or water if it's thickened up. Add the crème fraîche and roe caviar fresh just before serving, not before storing.

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