Butternut Squash Soup

Instructions

1. Roast the squash
   Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil on a baking sheet. Season with salt and pepper. Roast for 25-30 minutes, turning once, until tender and slightly caramelized.
2. Sauté the aromatics
   While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add onions and carrots, cooking until softened, about 5-7 minutes. Add garlic, sage, and nutmeg, then cook for another minute until fragrant.
3. Simmer the soup
   Add the roasted butternut squash to the pot along with the broth. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
4. Blend until smooth
   Remove from heat and let cool slightly. Carefully transfer the soup to a blender in batches (or use an immersion blender) and purée until completely smooth.
5. Add final touches
   Return the soup to the pot over low heat. Stir in the heavy cream (if using) and maple syrup. Adjust seasoning with salt and pepper to taste, adding more broth if you prefer a thinner consistency.
6. Serve and garnish
   Ladle the soup into bowls. Garnish with a swirl of cream, roasted pumpkin seeds, a sprinkle of nutmeg, or fresh sage leaves if desired.