Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 1 large yellow onion, quartered
  • 6 cloves garlic, unpeeled
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 cups low-sodium vegetable or chicken broth
  • 1 medium Granny Smith apple, peeled and diced
  • 2 sprigs fresh thyme
  • ¼ tsp ground nutmeg
  • ½ cup heavy cream
  • 4-6 leaves fresh sage
  • 1 tbsp butter
  • ¼ cup toasted pumpkin seeds

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash, quartered onion, and unpeeled garlic cloves with olive oil, salt, and pepper on a parchment-lined baking sheet. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the squash is tender.
  2. Squeeze the roasted garlic out of the skins and add it to a heavy-bottomed pot along with the roasted squash and onions.
  3. Stir in the diced apple, fresh thyme, and nutmeg. Pour in the broth and bring to a gentle simmer over medium heat for 10–15 minutes to allow the flavors to marry.
  4. Remove the thyme sprigs. Using an immersion blender, process the soup directly in the pot until completely smooth, or transfer to a stand blender in batches.
  5. Stir in the heavy cream, heating through for 2 minutes without letting the soup reach a hard boil.
  6. Sauté sage leaves in butter until crisp and garnish the soup with the sage and toasted pumpkin seeds.