Ingredients:

  • 3 lbs Butternut Squash (Peeled, seeded, and cut into 1-inch cubes)
  • 2 large Granny Smith Apples (Peeled, cored, and roughly chopped)
  • 1 large Yellow Onion (Quartered)
  • 4 whole Garlic Cloves (Skin on)
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (Freshly ground)
  • 6 cups Vegetable Stock (low sodium)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 cup Crème Fraîche or Double Cream (Optional, for finishing)
  • 4 Tbsp Unsalted Butter (for garnish)
  • 12 small Fresh Sage Leaves (for garnish)

Instructions:

  1. Preheat your oven to 200°C (400°F). Toss the cubed squash, chopped apples, quartered onion, and unpeeled garlic cloves onto the baking tray.
  2. Drizzle generously with olive oil, salt, and pepper. Toss well to coat. Roast for 30–35 minutes, or until the squash edges are lightly caramelised and fork-tender.
  3. Remove the tray from the oven. Squeeze the soft roasted garlic flesh out of their skins and discard the skins.
  4. Transfer the roasted mixture (squash, apples, onion, and garlic) into a Dutch oven. Add the cinnamon and nutmeg, stirring quickly over medium heat for 30 seconds until fragrant.
  5. Pour in the vegetable stock. Bring the mixture to a simmer, reduce the heat, and cook gently for 5–7 minutes, allowing the flavors to marry.
  6. Transfer the soup in batches to a high-speed blender (or use an immersion blender) and blend until completely smooth and velvety.
  7. Return the smooth soup to the pot. Stir in the crème fraîche (if using). Check for seasoning and keep warm over very low heat.
  8. Make the Brown Butter: Melt the unsalted butter in a small saucepan over medium heat until brown specks form and a rich, nutty aroma develops (about 3-5 minutes).
  9. Just as the butter turns light brown, toss in the whole sage leaves. Fry for 30–60 seconds until they become crisp. Immediately remove the pan from the heat and scoop out the crispy sage leaves onto a paper towel.
  10. Ladle the hot soup into bowls. Drizzle a teaspoon of the sage-infused brown butter over the top, and garnish with 2-3 crispy sage leaves. Serve immediately.