This recipe was created by Matt Bell, head chef at South on Main in Little Rock. This is a soul-warming and savory soup that you’ll love to create year after year.
- 1 cup heavy cream
- 1 tablespoon cinnamon
- 1 sprig of sage
- 1/2 cup peanut oil
Butternut Squash Soup
- 2 medium squash
- 1/4 cup honey
- 2 teaspoons cinnamon
- salt and pepper to taste
- 1 teaspoon nutmeg
- 1/8 cup light brown sugar
- 2 cups whole milk
- Whisk cinnamon into cream. Continue whisking until cream has stiff peaks. Set aside.
- Heat oil in a small saute pan. Just before the oil smokes, add the sage. Fry for 1 minute, and then flip the sprig over and fry for another 30 seconds. Remove from oil and set aside on a paper towel to drain.
- Preheat oven to 325 degrees F. Split both squash from north to south pole. Season the cut side with salt and pepper, then place pieces face down on a baking sheet lined with foil.
- Scoop out the squash and place in a food processor. Blend on low adding honey, cinnamon, nutmeg, and brown sugar. Switch machine to high and add 1/2 cup of milk. Blend until smooth.
- Transfer the puree to a large-sized pot on the stove. Over medium heat, whisk in the rest of the milk and bring to a simmer. Allow to cook for 30 minutes. Place in a bowl and serve with a dollop of cinnamon cream and a sprinkle of chopped sage on top.