Roasted Butternut Squash Soup with Crispy Sage
- 1 large butternut squash, about 3 lb, peeled, seeded and cut into 1-inch cubes
- 1 medium onion, cut into wedges
- 1 apple, peeled, cored and chopped
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- ¼ tsp black pepper
- 8 fresh sage leaves
- 4 cups vegetable broth
- ¼ tsp ground nutmeg
- ⅓ cup heavy cream (optional)
- 1 tbsp maple syrup (optional)
- 2 tbsp pepitas, toasted, for topping (optional)
Roasted Butternut Squash Soup with Crispy Sage
- Heat the oven to 425°F (220°C) and line two sheet pans with parchment.
- Toss the squash, onion, apple and garlic with 2 tablespoons oil, the salt and pepper. Spread them on the pans in a single layer.
- Roast, stirring halfway through, until the squash is tender and browned at the edges.
- While the vegetables roast, heat the remaining oil in a small skillet over medium heat. Fry the sage leaves until crisp.
- Lift the sage onto a paper towel. Save the oil in the skillet.
- Squeeze the roasted garlic out of its skins.
Roasted Butternut Squash Soup with Crispy Sage
- Put the roasted vegetables, garlic, sage oil, broth and nutmeg in a Dutch oven and bring to a simmer.
- Blend with an immersion blender until very smooth.
- Stir in the cream and maple syrup, if using. Thin with more broth or water if it's too thick, then season to taste.
- Ladle into bowls and top with the crispy sage and pepitas.