Velvety Roasted Butternut Squash Soup with Sage

What you need

• 1.2 kg (2 1/2 lb) butternut squash, 1 medium
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 sprig fresh sage
• 1/8 tsp cayenne pepper
• 1 pinch ground nutmeg
• 1 l (4 cups) vegetable stock
• 120 ml (1/2 cup) heavy cream, plus a little for serving
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F) and cover a rimmed tray with baking paper.

2. 2

   Peel the squash, scoop out the seeds and cut the flesh into 2.5 cm (1 in) cubes.

3. 3

   Toss the cubes with the olive oil and a little salt and pepper, then spread them out in one layer.

4. 4

   Roast until soft and browned at the edges, 25-30 min.

5. 5

   While the squash roasts, melt the butter in a large pot on medium.

6. 6

   Soften the onion in the butter, stirring now and then, until translucent, about 8 min.

7. 7

   Stir in the garlic and cook until fragrant, 1 min.

8. 8

   Add the roasted squash, sage, cayenne, nutmeg and stock. Bring to a boil, then lower the heat and simmer for 10-15 min so the flavors blend.

9. 9

   Fish out the sage sprig.

10. 10

    Blend the soup until completely smooth with a stick blender, or in batches in a blender with the lid vented.

11. 11

    Stir in the cream and warm through without boiling. Thin with a splash of water if it is too thick.

12. 12

    Season with salt and pepper and serve hot with a swirl of cream on top.

Imported from yeprecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.