# What You Need:
→ Vegetables
01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
→ Liquids
04 - 4 cups vegetable broth
05 - 2 tablespoons olive oil
→ Seasonings & Herbs
06 - 1 teaspoon sea salt
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon ground nutmeg
09 - 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
→ Optional Garnishes
10 - 1/4 cup heavy cream or coconut milk for swirling
11 - Roasted pumpkin seeds
12 - Fresh sage leaves
# Directions:
01 - Preheat oven to 400°F.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast squash for 30 to 35 minutes until tender and caramelized, turning once halfway through.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion for 4 to 5 minutes until translucent, then add minced garlic and cook for 1 additional minute.
05 - Add roasted squash to the pot. Stir in sage and nutmeg, then pour in vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
06 - Remove from heat and blend soup using an immersion blender or in batches with a countertop blender until smooth and velvety.
07 - Adjust salt and black pepper as needed.
08 - Ladle soup into bowls and garnish with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.
