Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 tsp (2g) salt
  • ½ tsp (1g) black pepper
  • 1 medium butternut squash, peeled and cubed (approx. 2 lbs / 900g)
  • 4 cups (950ml) chicken or vegetable broth
  • 1 tsp (1g) dried thyme
  • 1 bay leaf
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1g) ground nutmeg

Instructions:

  1. Heat the butter and olive oil over medium heat in a large pot. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the cubed butternut squash, salt, pepper, thyme, and the bay leaf. Stir well to coat the squash in the butter mixture.
  4. Pour in the broth. Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a lid and simmer for 20–25 minutes until the squash is tender.
  5. Remove the bay leaf. Use an immersion blender directly in the pot to blend the soup until completely smooth.
  6. Stir in the heavy cream, fresh lemon juice, and ground nutmeg.