Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- Optional: Heavy cream or coconut milk for extra richness
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread the pieces out in a single layer so they roast rather than steam. Bake for 30 to 35 minutes, or until the squash is tender and the edges start to turn golden brown. For extra flavor, you can wrap the unpeeled garlic cloves in foil and roast them right alongside the squash.
- While the squash roasts, heat a large pot over medium heat with a splash of oil. Add the diced onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic (or squeeze in the roasted garlic) and cook for another minute until fragrant. Add the roasted squash and the vegetable broth to the pot. Stir in the nutmeg. Bring the mixture to a gentle simmer and let the flavors meld for about 10 minutes.
- Use an immersion blender to purée the soup until it is completely smooth. If you prefer a thinner consistency, add a bit more broth. While the soup stays warm on low heat, melt the butter in a small skillet over medium heat. Once the butter begins to foam, drop in the fresh sage leaves. Cook until the butter turns a light toasted brown and the sage leaves become crisp. Remove from heat immediately to prevent burning.
- Ladle the hot soup into deep bowls. Drizzle a generous spoonful of the browned sage butter over the center of each serving. Top with two or three of the crispy sage leaves. For a final touch, add a crack of fresh black pepper or a swirl of cream if desired. Serve immediately with a side of crusty sourdough bread.
- Cook Time: 60 minutes