Ingredients:

  • 1 large (3 lb / 1.36 kg) butternut squash, peeled and cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 2 tbsp (30g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 large (60g) carrots, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried sage
  • 4 cups (950ml) low-sodium vegetable broth
  • ¼ tsp (1g) ground nutmeg
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Toss the cubed squash with olive oil, salt, and pepper on a sheet pan. Roast at 400°F (200°C) for 20-25 minutes until the edges are mahogany colored and the centers are tender.
  2. Melt butter in a Dutch oven over medium heat. Add the diced onion and carrots, sautéing until the onions are translucent and the carrots have softened.
  3. Stir in the minced garlic and sage. Cook for 60 seconds until the fragrance fills the kitchen.
  4. Transfer the roasted squash into the pot. Pour in the vegetable broth and stir in the ground nutmeg.
  5. Bring the mixture to a simmer. Let it bubble gently for 5-10 minutes so the flavors merge.
  6. Use an immersion blender or Vitamix. Blend the Butternut Squash Potage until ultra smooth and velvety.
  7. Stir in the heavy cream and fresh lemon juice.
  8. Taste the soup. Add extra salt or pepper if the flavor feels muted.