Name: Roasted Butternut Squash Soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 portions
Cuisine: International
Ingredients: 680 g butternut squash, peeled, seeded, and cut into chunks; 1 medium leek, chopped (white and light green parts only); 1 large shallot, medium diced; 1 whole garlic bulb, top sliced off; 30 ml olive oil; 28 g unsalted butter; 620 ml low-sodium chicken or vegetable stock, plus more as needed; 2 fresh thyme sprigs; 1 bay leaf; 120 ml heavy cream (or vegan cream alternative); 30 ml sour cream; 1/8 tsp ground cinnamon; Pinch ground nutmeg; Salt and freshly ground black pepper, to taste; 15 ml Calvados or apple brandy (optional); Creme fraiche, for serving

Roasted Butternut Squash Soup | Thermomix TM7 Recipe