Creamy Butternut Squash Soup

Step 1

Preheat oven to 425°F. Toss squash with 1 tbsp oil, salt, and pepper on a sheet pan.

Step 2

Roast squash for 25 minutes, stirring halfway through, until golden and fork-tender.

Step 3

While squash roasts, heat 2 tbsp oil in a large pot over medium until shimmering.

Step 4

Add sliced onion and cook, stirring occasionally, until deeply golden, 12-15 minutes.

Step 5

Pour in broth and roasted squash. Bring to a boil, then reduce heat and simmer 5 minutes.

Step 6

Blend soup until completely smooth using an immersion blender or standing blender in batches.

Step 7

Stir in cream and season to taste with salt and pepper. Heat through but do not boil.

Step 8

Crisp 4-6 sage leaves in a small skillet over medium-high with 1 tbsp oil until edges curl.

Step 9

Ladle soup into bowls. Top each with crispy sage leaves and a drizzle of sage oil. Serve hot.