Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 tsp dried sage
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1/4 tsp ground nutmeg

Instructions:

  1. Toss the cubed squash with olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the centers are fork-tender.
  2. Melt butter in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant (about 5 minutes). Stir in the smashed garlic and sage, cooking for another 60 seconds.
  3. Pour in the vegetable broth and bring to a gentle simmer. Once the squash is roasted, add it directly from the pan into the pot. Simmer together for 5 minutes.
  4. Carefully transfer the mixture to a high-speed blender. Blend on high for 45–60 seconds until completely smooth. Stir in the heavy cream, lemon juice, and ground nutmeg by hand.