Roasted Butternut Squash Soup with Crispy Sage

Steps

1. Heat the oven to 425°F (220°C) and

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   two sheet pans with parchment.
   425°F
2. Toss the squash, onion, apple and garlic with 2 tablespoons oil, the salt and pepper. Spread them on the pans in a single layer.
3. Roast, stirring halfway through, until the squash is tender and browned at the edges.
   425°F⏱ Roast: 35 min
4. While the vegetables roast, heat the remaining oil in a small skillet over medium heat.

   Fry (how to pan-fry)

   Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid

   the sage leaves until crisp.
   ⏱ Fry sage: 1 min
5. Lift the sage onto a paper towel. Save the oil in the skillet.
6. Squeeze the roasted garlic out of its skins.
7. Put the roasted vegetables, garlic, sage oil, broth and nutmeg in a Dutch oven and bring to a

   simmer (how to simmer)

   Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid

   .
   ⏱ Simmer: 5 min
8. Blend with an immersion blender until very smooth.
9. Stir in the cream and maple syrup, if using. Thin with more broth or water if it's too thick, then

   season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   to taste.
10. Ladle into bowls and top with the crispy sage and pepitas.

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Tips

• For a vegan soup, skip the cream or swirl in coconut milk.
• If you use a countertop blender, fill it only halfway, vent the lid and cover it with a towel. Hot soup expands.
• Most broths are gluten-free, but some contain wheat. Check the label if that matters to you.

Storage

Refrigerate up to 4 days or freeze (before adding cream) up to 3 months.

Make ahead

Make the soup up to 3 days ahead. Fry the sage just before serving.

Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: butternut squash (September to January), apples (August to November).