Roasted butternut squash soup with cream

Ingredients

• butternut squash 2 pounds
• white onion 1 piece
• extra virgin olive oil 2 tablespoons
• salt 0.25 teaspoons
• ground black pepper 0.25 teaspoons
• chicken stock 3 cups
• ground nutmeg 0.125 teaspoons
• rubbed sage 0.25 teaspoons
• cream (30%) 0.5 cups
• garlic clove 2 cloves

Tools

• oven
• baking sheet
• blender
• pot
• spoon

Instructions

1. Preheat the oven to 200°C (400°F).
2. Place the butternut squash and onion on a lined baking sheet. If using the garlic, add the whole unpeeled cloves. Drizzle with olive oil, season with salt and black pepper, toss to coat, and spread in an even layer.
3. Roast until the squash is tender and lightly browned at the edges, stirring once partway through. If using the garlic, check it earlier and remove it once softened.
4. Transfer the roasted squash and onion to a blender with the broth. If using the garlic, squeeze the softened cloves from their skins and add them. Blend until smooth.
5. Pour the puréed soup into a pot. Add the nutmeg and sage, then heat over medium, stirring occasionally, until hot throughout.
6. Stir in the heavy cream, then taste and adjust the seasoning as needed. Serve hot.

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