Butternut Squash Soup

Warm up on chilly days with this 2025 top requested soup recipe from Executive Chef of the Dogwood Trevor Iaconis!

Butternut Squash Soup, Whipped Rosemary Creme Fraiche, Crispy Sage
Serves 6 to 8

Squash

• 1 large butternut squash, 3 to 4 pounds
• 3 Tablespoons rice bran oil, divided
• 1 teaspoon kosher salt, plus extra to taste
• 1 large Vidalia onion
• 10 thyme sprigs and 1 rosemary sprig, tied together with kitchen twine
• 1 ½ quarts water
• 2 Tablespoons sherry vinegar, plus extra to taste
• ¼ cup (4 Tablespoons) brown butter

Heat the oven to 350°F. Line a baking sheet with parchment paper.

Cut the squash in half lengthwise and remove the seeds and pulp and discard. Coat the squash with 1 Tablespoon of the oil and sprinkle the squash with ½ teaspoon of salt. Place the squash flesh side down on the baking sheet and roast until completely tender, about 1 hour. Remove from the oven, scrape the flesh from the skin and set aside. Discard the skin.

Place the remaining 2 Tablespoons of oil in a large saucepan and set over medium heat. Add the onion and remaining ½ teaspoon of salt. Sauté until the onions are translucent, about 5 minutes. Add the squash, thyme and rosemary bundle, water, and sherry. Bring to a simmer, stirring occasionally, and cook 25 to 30 minutes for the flavors to meld. Remove from the heat to cool slightly, 10 to 15 minutes. Remove the herb bundle.

Transfer the mixture, in batches, to a high-powered blender and puree until smooth. As you puree the last batch, with the blender running, slowly drizzle in the brown butter. Combine with the rest of the mixture and season with additional salt and vinegar as desired.

Whipped Rosemary Creme Fraiche

• 8 ounces (about 1 cup) creme fraiche
• 1 teaspoon finely chopped rosemary
• Pinch of kosher salt

Place the creme fraiche in a small bowl and beat until it forms soft peaks. Add the rosemary and salt and whisk to combine.

Crispy Sage

• 18 to 20 sage leaves
• ¼ cup rice bran oil

Place the oil in a medium sauté pan and set over medium-high heat. Once the oil shimmers, add the leaves six to eight at a time, and fry until crispy, 30 to 45 seconds. Place on a paper towel lined plate to drain.

To serve:
Serve the soup warm with a dollop of the creme fraiche, and top with a few sage leaves.

Want to mix up more Blackberry flavor at home? Click here to view our full list of top recipes from the Farm and Mountain in 2025!