Velvety Roasted Butternut Squash Soup with Sage

1.Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Spread into a single layer and roast for 30 to 35 minutes, or until fork-tender and lightly caramelized.

2.While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 6 to 8 minutes until softened and translucent.

3.Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.

4.Carefully transfer the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable or chicken broth, ensuring the squash is mostly submerged. Add the nutmeg and cinnamon.

5.Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 15 minutes to allow the flavors to meld.

6.Remove the pot from the heat. Using an immersion blender, carefully blend the soup until completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender (venting the lid to allow steam to escape) and blend until smooth before returning it to the pot.

7.Stir in the heavy cream (or coconut milk) and taste, adjusting salt and pepper as needed.

8.For the garnish: In a small skillet, melt the butter over medium heat. Once the butter foams, add the fresh sage leaves. Fry for 1 to 2 minutes until the sage is crisp and the butter is browned (beurre noisette). Remove the sage leaves immediately and set aside on a paper towel.

9.Ladle the hot soup into bowls. Drizzle with a touch of olive oil, top with the crispy sage leaves, and sprinkle with toasted pumpkin seeds before serving immediately.