Ingredients:

  • 3 lbs Butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, wedged
  • 4 cloves garlic, peeled and left whole
  • 4 tbsp Extra virgin olive oil, divided
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 4 cups Low-sodium vegetable broth
  • 1 tbsp Apple cider vinegar
  • 1/2 tsp Ground nutmeg
  • 2 tbsp Fresh sage leaves, finely minced
  • 15 whole fresh sage leaves for garnish

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss the cubed butternut squash, onion wedges, and whole garlic cloves with 3 tablespoons of olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 30–35 minutes until the edges are caramelized and the squash is tender enough to be easily pierced with a fork.
  4. In a large heavy-bottomed pot or Dutch oven over medium heat, add the minced sage and nutmeg. Toast for 60 seconds until fragrant to bloom the oils.
  5. Transfer the roasted vegetables and any juices from the pan into the pot. Pour in the broth and bring to a gentle simmer for 10 minutes.
  6. Use a high-speed blender or immersion blender to process the soup until completely smooth and velvety. Stir in the apple cider vinegar.
  7. In a small skillet, heat the remaining 1 tablespoon of olive oil. Fry the whole sage leaves for 30 seconds until crisp. Garnish each bowl with crispy leaves before serving.