Butternut Squash, Apple & Sage Comfort Soup

Method

1. 01

   Preheat oven to 425°F (220°C). Toss cubed butternut squash with 1 tbsp olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and lightly caramelized.

2. 02

   While squash roasts, melt butter in a large pot over medium heat. Add chopped onion and cook 6–8 minutes until translucent. Add garlic and chopped sage; cook 1 minute until fragrant.

3. 03

   Add diced apple to the pot and cook 3–4 minutes to soften. Pour in stock and bring to a simmer.

4. 04

   When squash is roasted, add it to the pot. Simmer everything for 8–10 minutes to meld flavors. Remove from heat and stir in lemon juice and nutmeg.

5. 05

   Use an immersion blender to purée the soup until smooth (or carefully transfer batches to a blender). Return to low heat, stir in cream, and adjust seasoning with salt, pepper, and optional maple syrup.

6. 06

   For sage garnish: briefly fry extra sage leaves in 1 tsp butter until crisp, drain on paper towel. Ladle soup into bowls, drizzle a little cream if desired, top with toasted pumpkin seeds or croutons and crispy sage leaves.