Ingredients:

  • 1 medium Butternut Squash (approx. 2.5 lbs), peeled, seeded, and cubed
  • 1 large Granny Smith Apple, peeled, cored, and roughly chopped
  • 1 medium Yellow Onion, quartered
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Unsalted Butter (for simmering)
  • 1 tsp Fresh Ginger, finely grated (optional)
  • 6 cups Vegetable or Chicken Stock, low sodium
  • 1/4 tsp Ground Nutmeg
  • 1/2 cup Heavy Cream (optional, for richness)
  • 3 Tbsp Unsalted Butter (for garnish)
  • 12 large Fresh Sage Leaves, whole or roughly torn
  • 1/4 cup Raw Pepitas (Pumpkin Seeds)

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash, chopped apple, and quartered onion with 2 Tbsp of olive oil, 1 tsp salt, and pepper. Spread the mixture evenly on a baking sheet.
  2. Roast for 25–30 minutes, turning halfway, until the squash is fork-tender and slightly caramelized around the edges. This caramelization is crucial for flavor depth.
  3. In a large Dutch oven or pot, melt 2 Tbsp of unsalted butter over medium heat. Sauté the grated ginger (if using) for 1 minute until fragrant.
  4. Transfer the roasted squash, apple, and onion mixture into the pot. Add the 6 cups of stock and the ground nutmeg. Bring the soup to a gentle simmer, reduce heat, and cook for 10 minutes to allow the flavors to meld.
  5. Remove the pot from the heat and allow it to cool for 5 minutes. Using an immersion blender directly in the pot, blend the soup until perfectly smooth and velvety. Alternatively, transfer in batches to a standard blender.
  6. If the soup is too thick, add a splash more stock until desired consistency is reached. Stir in the heavy cream now, if using. Taste and adjust salt and pepper.
  7. Prepare the garnish: In a small skillet, toast the pepitas over medium heat for 2–3 minutes until fragrant. Remove and set aside.
  8. Add the remaining 3 Tbsp of unsalted butter to the same skillet. Heat over medium until the butter melts, foams, and small brown specks form, creating a rich, nutty 'beurre noisette' (about 3–4 minutes).
  9. Immediately drop the fresh sage leaves into the brown butter. Cook for about 30 seconds until they crisp up. Remove the skillet from the heat.
  10. Ladle the hot soup into bowls. Drizzle a teaspoon of the brown butter over the top of each serving and garnish with the toasted pepitas and crispy sage leaves.