Ingredients:

  • 1 medium Butternut Squash (approx. 2.5 lbs / 1.1 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 large Yellow Onion, roughly chopped
  • 2 medium Carrots, roughly chopped
  • 3 cloves Garlic, smashed (keep skins on for roasting)
  • 2 Tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 4 cups Vegetable Broth (or Chicken Broth)
  • 1/2 tsp Dried Thyme
  • Pinch of Nutmeg
  • 1/2 cup Heavy Cream (Optional)
  • 4 Tbsp Unsalted Butter (for garnish)
  • 10 fresh Sage Leaves (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash, onion, and carrots with olive oil, salt, and pepper on a large rimmed baking sheet. Add smashed garlic cloves. Roast for 35–40 minutes, turning halfway, until squash is tender and lightly caramelised.
  2. Remove the skins from the roasted garlic. In a large heavy-bottomed saucepan or Dutch oven, briefly sauté the roasted garlic for 1 minute (optional, adds depth). Discard any excess oil/liquid from the roasting pan.
  3. Transfer all roasted vegetables into the saucepan. Add broth, thyme, and nutmeg. Bring to a gentle simmer, partially cover, and cook for 10 minutes to allow flavours to meld.
  4. Carefully blend the mixture using an immersion blender until completely smooth and velvety. If using a standard blender, blend in batches, ensuring the steam vent is open and covered with a cloth.
  5. Return the soup to low heat. Stir in the heavy cream (if using). Taste and adjust salt and pepper as needed. Keep warm.
  6. Make the Garnish: Melt butter in a small skillet over medium heat. Add sage leaves. Cook until the butter foams, browns, and smells nutty (about 3 minutes). The sage leaves should be crispy. Remove from heat immediately.
  7. Serve by ladling the soup into bowls. Drizzle generously with the brown butter and top with the crispy sage leaves.