Ingredients:
1 large butternut squash (about 3 lbs.), peeled, seeded and cubed
2 tbsp olive oil
Salt & pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
½ tsp ground nutmeg
4 tbsp unsalted butter
8 fresh sage leaves
½ cup heavy cream (optional, for richness)
Toasted pumpkin seeds (for garnish)
Butternut Squash Soup
Preheat the oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–40 minutes until caramelized and tender.
In a large pot, sauté the onion in a little olive oil until soft (about 5 min). Add garlic and cook for 1 min. Stir in roasted squash, nutmeg, and stock. Bring to a boil, then simmer for 15 minutes.
Purée soup with an immersion blender (or in batches in a blender) until silky smooth. Stir in cream if using.
Brown Butter Sage
In a small skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant, and the sage is crisp (2–3 min).
Ladle the soup into bowls. Drizzle with brown butter and top with sage leaves and pumpkin seeds.
