Ingredients:

  • 1 large butternut squash (about 2-2.5 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream (optional, for extra richness)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter
  • 4 cups cubed crusty bread (such as baguette or sourdough)
  • 10-12 fresh sage leaves
  • Pinch of salt

Instructions:

  1. Toss cubed squash with olive oil, salt, pepper, thyme, and nutmeg. Roast at 400°F (200°C) until tender and slightly caramelized.
  2. In a stockpot or Dutch oven, sauté onion, carrots, and celery in olive oil until softened. Add garlic and cook until fragrant.
  3. Add roasted squash and vegetable broth to the pot. Bring to a simmer and cook until vegetables are very tender.
  4. Use an immersion blender (or carefully transfer to a regular blender) to blend the soup until smooth.
  5. Stir in heavy cream (if using) and season with salt and pepper to taste. Heat through gently.
  6. Melt butter in a small saucepan over medium heat. Cook until the butter turns brown and smells nutty, then add sage leaves and salt.
  7. Toss cubed bread with brown butter and sage. Spread on a baking sheet and bake at 350°F (175°C) until golden brown and crispy.
  8. Ladle soup into bowls and top with brown butter croutons.