Ingredients

• 1 large butternut squash (about 3 lb / 1.4 kg), halved & seeded

• 1 yellow onion, quartered

• 2 carrots, chunked

• 3 garlic cloves, unpeeled

• 2 Tbsp olive oil (plus more as needed)

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• ½ tsp ground cinnamon or ¼ tsp nutmeg (optional)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 4 cups (1 L) low-sodium vegetable or chicken stock

• ½ cup (120 ml) heavy cream or coconut milk

• 1 Tbsp maple syrup (optional, enhances sweetness)

• 1 tsp apple cider vinegar or lemon juice (to brighten)

• Pinch chili flakes or cayenne (optional heat)

Toppings (pick a fave):

• Crispy sage & brown butter (2 Tbsp butter + 8–10 sage leaves)

• Maple-chili pepitas (½ cup pepitas + 1 tsp maple + pinch chili + salt)

• Swirl of crème fraîche, yogurt, or coconut cream

Instructions

1. Roast the veg: Heat oven to 425°F (220°C). Line a sheet pan. Rub squash cut sides with 1 Tbsp oil; season with salt/pepper. Place cut-side down. Scatter onion and carrot with remaining oil and a pinch of salt. Add garlic (still in skins). Roast 35–45 minutes until squash is very tender and edges are caramelized. (If onion/carrots brown early, pull them off the pan.)

2. Scoop & simmer: Let squash cool slightly, then scoop flesh into a pot. Squeeze roasted garlic from skins. Add onion, carrots, stock, thyme, and cinnamon/nutmeg if using. Bring to a gentle simmer 5 minutes.

3. Blend silky: Use an immersion blender to purée until ultra-smooth (or carefully blend in batches). Stir in cream or coconut milk. Adjust thickness with a splash of stock or water.

4. Finish & season: Stir in maple (if using) and vinegar/lemon. Taste and add more salt/pepper. Add a pinch of chili flakes for warmth if you like.

5. Top & serve: Ladle into bowls and finish with your favorite topping.

Sweetpea & Rose Toppings (mini recipes)

• Brown Butter Sage: Melt 2 Tbsp butter in a small pan over medium until nutty brown. Fry sage leaves 30–45 seconds until crisp. Spoon butter and sage over soup. (Vegan: use olive oil.)

• Maple-Chili Pepitas: Toast ½ cup pepitas in a dry pan 2–3 min until popping. Off heat, toss with 1 tsp maple, a pinch of chili and salt.

Serve With

Garlic-rubbed sourdough, a sharp cheddar grilled cheese, or a simple greens salad with maple-mustard vinaigrette. For a cozy pairing, pour our Fireside Spiced Bourbon Cider (chef’s kiss!).

Enjoy!

With love,

XX Sweetpea & Rose