Creamy Roasted Butternut Squash and Sage Soup

How to Make Creamy Roasted Butternut Squash and Sage Soup

Total time: 1 h · Yields 4 servings

1. 1

   Roast the Vegetables

   Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed squash, onion, and garlic cloves with olive oil, salt, and pepper. Roast for 30-35 minutes until the squash is fork-tender and slightly browned at the edges.

2. 2

   Squeeze the Garlic

   Remove the vegetables from the oven. Carefully squeeze the roasted garlic out of its skins into a large pot or Dutch oven, discarding the husks. Add the roasted squash and onion to the pot.

3. 3

   Simmer and Blend

   Pour the vegetable broth over the roasted vegetables. Add nutmeg and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to process the soup until completely smooth and velvety.

4. 4

   Crisp the Sage

   In a small skillet, melt the butter over medium heat. Add the sage leaves and fry for 1-2 minutes until they are slightly crisp and the butter begins to brown. Remove from heat.

5. 5

   Final Seasoning

   Stir the heavy cream and the browned butter (leaving the leaves for garnish) into the soup. Taste and adjust salt and pepper if needed. Warm through for 2 minutes.

6. 6

   Serve

   Ladle the soup into bowls. Top each serving with the fried sage leaves, a drizzle of cream, and toasted pumpkin seeds.