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.


Cinnamon cream

  • 1 cup heavy cream
  • 1 tablespoon cinnamon

Fried Sage

  • 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


Cinnamon Cream

  1. Whisk cinnamon into cream. Continue whisking until cream has stiff peaks. Set aside.

Fried Sage

  1. 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.


  1. 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.
  2. 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.
  3. 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.