Roasted Butternut Squash Soup

This recipe will have your family and friends asking "how did you make this???" during Thanksgiving this year.  You won't have to tell them how easy it is, it can be our little secret!

Preheat the oven to 400F.

Wash and cut the top of the butternut squash off and then cut in half.  Scoop the seeds out and discard.  

Score the flesh of the squash with a sharp knife.  

In a small bowl add olive oil, brown sugar, cinnamon, salt, pepper and nutmeg.  Mix until all combined and then rub all over the flesh of the 4 halves.  

Place skin side down on a parchment or silicone lined baking sheet.  Bake for 45-50 minutes until the squash is soft yet a bit caramelized.  

Once the squash is cooled enough to peel from the skin, cook the onions and garlic in a large pot over medium heat until tender, not browned (approx. 8-10 minutes).  Add the baked squash, cook for another 3-4 minutes.  

Add stock and simmer for 15-20 minutes.  Turn off heat, transfer mixture in batches to a blender and blend until smooth.  Alternatively if you don't have a Vitamix like blender, you can use a immersion blender.  If you have a blender, I highly recommend using it.  It makes the soup buttery, velvety and taste like there is cream in it, but nope....still dairy free!

Return to pot and taste test to see if any more spices need to be added (salt, pepper, nutmeg, etc.).  

You can make this a day or two in advance since there is no dairy in the soup.  Right before serving, brown the butter and sage leaves for added flavor.  Top with a small dollop of creme fraiche and toasted pepitas as well. 

INGREDIENTS

2 large Butternut Squash

1/2 Medium Sweet Onion

3 Cloves Garlic chopped

2 TBSP Olive Oil
1 TBSP Dark Brown Sugar
1 TSP Ground Cinnamon
1/4 TSP Freshly Ground Nutmeg
1/2 TSP Salt
1/2 TSP Ground Pepper
6 Cups Vegetable or Chicken Stock
1/2 Cup Butter
1/4 Cup Sage Leaves

Additional Toppings
Creme Fraiche
Toasted Pepitas 

Brown Butter with Sage
Melt butter in a saute pan, add sage leaves and cook until butter turns a dark golden brown and leaves crisp.  About 5 minutes.

Make ahead Pepitas
Preheat the oven to 325F.  Coat the seeds in a mixture of 1 tsp of olive oil, 1/4 tsp cinnamon, 1/2 tsp salt and 1/4 tsp of nutmeg. Put on a baking sheet (single layer, not overlapping) and roast for 12-15 minutes stirring every few minutes.  Take out when they are golden brown.

Servings: 15-18 bowls