Ingredients:

  • 2 medium Butternut Squash (approx. 3.5 lbs), peeled, seeded, and diced
  • 1 large Sweet Apple (Gala or Honeycrisp), cored and roughly chopped
  • 2 Tbsp Olive Oil (for roasting)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Olive Oil (for sautéing)
  • 1 large Yellow Onion, roughly chopped
  • 4 Garlic Cloves, peeled and smashed
  • 1 tsp Fresh Ginger, finely grated
  • 6 cups Vegetable Stock (or low-sodium Chicken Stock)
  • 1/2 cup Heavy Cream
  • Pinch Ground Nutmeg
  • Salt and Pepper, to taste
  • 2 Tbsp Unsalted Butter (for garnish)
  • 8-10 Fresh Sage Leaves (whole)

Instructions:

  1. Preheat the oven to 400°F (200°C). Carefully peel, seed, and cube the butternut squash and chop the apple.
  2. Toss the squash and apple with 2 Tbsp of olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread in a single layer on a roasting tray. Roast for 30–35 minutes, stirring halfway, until the squash is fork-tender and caramelised.
  3. In a large stock pot or Dutch oven, heat the remaining 1 Tbsp olive oil over medium heat. Add the chopped onion and sauté gently until translucent (about 5–7 minutes).
  4. Add the smashed garlic and grated ginger to the pot. Cook for 1 minute until fragrant. Do not burn the garlic.
  5. Add the roasted squash and apple mixture to the pot along with the warm vegetable stock. Bring to a low simmer, reduce heat, and cover loosely. Simmer for 10 minutes.
  6. Remove the pot from heat and allow to cool slightly for 10 minutes before blending. Working in batches, transfer the soup to a high-speed blender and blend until perfectly smooth and velvety. Return the blended soup to the pot.
  7. Stir in the heavy cream and a pinch of nutmeg. Taste and adjust seasoning (salt, pepper). Heat gently until warmed through.
  8. Prepare the garnish: In a small frying pan, melt the 2 Tbsp of unsalted butter over medium heat until it foams, sizzles, and forms brown flecks at the bottom, achieving a nutty aroma (brown butter).
  9. Add the fresh sage leaves to the brown butter and fry for 10–15 seconds until they turn brittle. Immediately remove from heat.
  10. Ladle the soup into bowls. Drizzle a teaspoon of the brown butter (including the solids) over each serving, topping with 1-2 crispy sage leaves.