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A bowl of creamy orange soup topped with a dollop of white cream, a small pile of black caviar, and a scattering of sunflower seeds.

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 749
Ingredients Equipment Method Nutrition Notes

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
  • 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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