Roasted Butternut Squash Soup Recipe

Preheat your oven to 400°F (200°C).

Peel and cube the butternut squash into small pieces (about 1-inch cubes).

Spread the cubed butternut squash on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and black pepper.

Roast the squash in the oven for about 25-30 minutes, or until tender and slightly caramelized.

While the squash is roasting, dice the onion and mince the garlic.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Once the butternut squash is roasted, add it to the pot along with the vegetable broth and ground nutmeg.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Taste and adjust seasoning with additional salt and pepper if necessary.

In a small skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.

Add the fresh sage leaves and fry for about 1-2 minutes until crisp. Remove from heat and set aside.

In the same skillet, toast the pumpkin seeds over medium heat for about 3-5 minutes until they start to pop and are lightly browned.

Ladle the roasted butternut squash soup into bowls.

Top each serving with a sprinkle of toasted pumpkin seeds and a drizzle of sage oil.

Serve hot and enjoy!