Ingredients:

  • 3 lbs butternut squash, peeled, seeded, and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped
  • 6 cups low-sodium vegetable broth
  • 1/2 tsp ground nutmeg
  • 1 tbsp apple cider vinegar
  • 1/2 cup heavy cream

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a parchment-lined baking sheet.
  3. Spread squash in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and centers are tender.
  4. While squash roasts, melt butter in a Dutch oven over medium heat.
  5. Sauté diced onion for 5–7 minutes until translucent.
  6. Stir in minced garlic and chopped sage, cooking for 60 seconds until fragrant.
  7. Transfer roasted squash into the pot with the aromatics.
  8. Pour in vegetable broth and stir in the ground nutmeg.
  9. Bring to a gentle simmer for 10 minutes.
  10. Remove from heat and use an immersion blender to process the soup until velvety smooth.
  11. Stir in apple cider vinegar and heavy cream before serving.