Vegetable stews and creamy soups are a well-loved staple across Hyrule. In the colder regions where warmth and nourishment are essential, a warm bowl of soup is always a welcomed meal. While cream-based stews are believed to have originated in eastern Hyrule, a different style of preparation arose further west in the Tabantha region. As merchants carried Fortified Pumpkins from Kakariko to these colder regions of the kingdom, they were often paired with carrots gathered in the nearby Ridgeland. Local cooks combined these with fresh milk and finished the dish with a touch of rich goat butter, creating a smooth and velvety potage that quickly became a regional favorite.
This hearty soup is an original creation of mine which reflects the Tabantha people’s flair for refined comfort food. To bring this dish to life, I chose to use roasted butternut squash, but you can use either butternut squash or pumpkin for this soup. The sweet roasted gourd is combined with carrots, and simmered with onion, ginger, and herbs, it is then blended until silky, and enriched with milk and a swirl of butter for a subtle richness. Served warm, it is simple enough for everyday meals but elegant enough to be shared with travelers passing through Rito Village or enjoying a quiet evening fireside in the Hebra foothills.
Ingredients
2 tbsp cold butter, divided
1 small onion, chopped
3 carrots, peeled and chopped
2 cups butternut squash, peeled and cubed
½ tsp fresh ginger, grated
2–3 sprigs fresh thyme
⅛ tsp nutmeg
3 cups vegetable broth
1 tsp salt, plus additional
½ tbsp honey
¾ cup milk
1 tsp lemon juice
2-3 tbsp sour cream
Black pepper
Olive oil
2 tbsp cold butter, divided
1 small onion, chopped
3 carrots, peeled and chopped
2 cups butternut squash, peeled and cubed
½ tsp fresh ginger, grated
2–3 sprigs fresh thyme
⅛ tsp nutmeg
3 cups vegetable broth
1 tsp salt, plus additional
½ tbsp honey
¾ cup milk
1 tsp lemon juice
2-3 tbsp sour cream
Black pepper
Olive oil
Preheat your oven to 400°F (200°C).
In a bowl, toss the cubed butternut squash with a little olive oil, salt, and pepper. Pour the squash onto a baking sheet lined with aluminum foil. Spread it out evenly in one layer. Roast the squash in the oven for about 25–30 minutes, or until tender and lightly caramelized. Once done, remove from the oven and set the tray aside on a trivet.
In a medium saucepan, heat a bit of olive oil and 1 tbsp of butter over medium heat. Once the butter has melted, add the onions and sauté them until they turn soft and translucent, about 3-5 minutes. Add the carrots, ginger, and thyme, cooking for another 3–5 minutes to let the flavors bloom.
Add the vegetable broth and salt, stir, and let the mixture come to a simmer. Reduce the heat to low, and allow the carrots to simmer until they are tender, about 10-12 minutes.
Once the carrots are softened, stir in the roasted squash and the honey. Continue simmering for an additional 5 minutes.
Remove the thyme stems, and blend the soup using an immersion blender until silky smooth. You can also puree the soup in batches using a blender or food processor.
Return the soup to the pot and stir in the milk, until fully incorporated. Add the nutmeg and lemon juice, and stir. Add additional salt to taste, as needed. Finally, stir in one tablespoon of cold butter until it fully melts into the soup.
When you are ready to serve, add the sour cream to a small bowl and stir in ½ tsp of water to thin it out. To serve, ladle the cold soup into small bowls. Using a spoon, add 5 or 6 curved streaks of the sour cream in a circle around the center. Drag a toothpick in a circular motion through all of the sour cream streaks to create a design. Enjoy!