Ingredients:

  • 1 large butternut squash (approx. 2 lbs / 900–1000 g), peeled, seeded, and chopped into 1-inch cubes
  • 2 tablespoons olive oil
  • Kosher Salt and Freshly Ground Black Pepper, as needed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 1 teaspoon fresh ginger, peeled and minced
  • 3 medium garlic cloves, minced
  • 6 cups low sodium chicken or vegetable stock
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 8–10 fresh sage leaves
  • 2 tablespoons neutral oil (e.g., rapeseed or vegetable oil)
  • White Pepper, to taste
  • Lemon Juice, to taste

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the chopped squash cubes with 2 tablespoons of olive oil, salt, and pepper directly on the baking tray. Spread the squash in a single layer.
  2. Roast for 25–30 minutes, or until the squash is fork-tender and the edges are beautifully caramelised brown. Set aside.
  3. In a heavy-bottomed pot, melt 2 tablespoons of the unsalted butter over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent and soft.
  4. Stir in the minced garlic and fresh ginger. Cook for 1 minute until fragrant. Do not allow the garlic to burn.
  5. Add the roasted squash, stock, bay leaf, and nutmeg. Bring the mixture to a gentle bubble, then reduce the heat, cover, and simmer for 10 minutes, allowing the flavours to marry.
  6. Fish out the bay leaf and discard it before blending.
  7. Carefully transfer the soup in batches to a standard blender (ensure the lid vent is open and covered with a towel to release steam), or use an immersion blender directly in the pot. Blend until perfectly smooth and velvety.
  8. Return the soup to the pot. Stir in the heavy cream. Taste and adjust the seasoning aggressively with salt, white pepper, and a vital squeeze of lemon juice to lift the flavour. Keep warm over low heat.
  9. To make the garnish, in a small frying pan, melt the remaining 2 tablespoons of unsalted butter and the neutral oil over medium heat. Once sizzling, drop in the fresh sage leaves. Fry for 30–60 seconds until crisp. Remove the sage and place it on a paper towel.
  10. Continue heating the butter mixture in the pan, swirling occasionally, until the milk solids turn a light nutty brown (brown butter). Remove from the heat immediately.
  11. Ladle the soup into bowls. Drizzle each serving with a spoonful of the brown butter and top with a few crispy sage leaves before serving.