Butternut Squash Soup

Instructions

1. 1

   Sauté the aromatics

   • In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
   • Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
2. 2

   Simmer the soup

   • Add the cubed butternut squash, vegetable broth, salt, black pepper, and nutmeg to the pot.
   • Stir everything together and bring the mixture to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the squash is fork-tender.
3. 3

   Blend until smooth

   • Remove the pot from the heat.
   • Use an immersion blender to carefully blend the soup directly in the pot until it's completely smooth and velvety.
   • Alternatively, let the soup cool slightly, then transfer it in batches to a countertop blender. Blend until smooth, ensuring the lid is vented to release steam, and return it to the pot.
4. 4

   Finish and serve

   • Stir the heavy cream into the blended soup.
   • Return the pot to low heat and gently warm the soup through. Do not let it boil.
   • Taste and adjust the seasoning with more salt and pepper if needed.
   • Ladle the soup into bowls. Garnish with toasted pumpkin seeds and fresh sage leaves before serving.