Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh sage, finely chopped
  • 1 tsp fresh thyme leaves
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • ½ tsp ground nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed butternut squash on a sheet pan with olive oil, salt, and pepper; spread in a single layer.
  3. Roast squash for 25–30 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender.
  4. Melt butter in a Dutch oven over medium heat and sauté diced onion for 5–7 minutes until translucent.
  5. Stir in minced garlic, sage, and thyme; cook for 60 seconds until aromatic.
  6. Transfer the roasted squash into the pot with the aromatics.
  7. Pour in the vegetable broth and stir in the nutmeg.
  8. Bring to a gentle boil, then reduce heat to low, cover and simmer for 10–15 minutes.
  9. Stir in the heavy cream and use an immersion blender (or standard blender) to blend until velvety smooth.