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October Soup

Velvet Roasted Butternut Squash & Sage Soup

You’ll Need

Serves 4–6

• 3 lbs butternut squash, peeled, seeded & cubed
• 1 large yellow onion, coarsely chopped
• 4 whole garlic cloves, peeled
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 12 fresh sage leaves
• 4 cups vegetable or chicken bone broth
• ½ cup heavy cream (or full-fat coconut milk)
• ¼ tsp freshly grated nutmeg
• Sea salt & freshly cracked black pepper, to taste
• Toasted pepitas (pumpkin seeds), for garnish

The Method

1. Roast the vegetables. Preheat oven to 400°F (200°C). Toss cubed squash, chopped onion, and garlic cloves with olive oil, sea salt, and black pepper. Spread across a large baking sheet and roast for 35 minutes until fork-tender and caramelized.
2. Brown the butter & crisp the sage. Melt butter in a Dutch oven or large pot over medium heat. Add fresh sage leaves and fry for 1 minute until crisp. Remove leaves with a slotted spoon to a paper towel. Continue heating the butter until golden brown with a nutty aroma.
3. Simmer & blend. Transfer roasted vegetables into the Dutch oven and pour in the broth. Bring to a gentle simmer for 10 minutes. Use an immersion blender (or working in batches with a countertop blender) to puree until velvety smooth.
4. Finish & serve. Stir in heavy cream and grated nutmeg. Season with salt and pepper to taste. Ladle into warm bowls and garnish with crispy fried sage, toasted pepitas, and a light drizzle of olive oil.

Note

Roasting the garlic with the squash tames its bite into a sweet, mellow richness. Serve alongside crusty sourdough or toasted seed bread for a comforting October dinner.