Instructions: 1. Heat the oven to 400°F. Toss the squash with 1 tbs. of the olive oil, spread on a baking sheet, and roast for 25 to 30 minutes, until tender and browned at the edges. 2. In a large pot, heat the remaining 1 tbs. olive oil over medium heat. Cook the onion and garlic until translucent, 5 to 7 minutes. 3. Add the roasted squash and the broth. Bring to a simmer and cook for 10 minutes. 4. Blend until smooth, using an immersion blender in the pot or working in batches in a countertop blender. Season with the nutmeg, salt, and pepper. 5. In a small skillet, fry the sage leaves in a thin film of oil until crisp, about 30 seconds. Serve each bowl with a spoonful of crème fraîche and a scatter of crisped sage.
ROASTED BUTTERNUT SQUASH SOUP SERVES 4 TO 6 Ingredients: z 1 large butternut squash, peeled and cubed z 2 tbs. olive oil, divided z 1 onion, chopped
z 2 cloves garlic, minced z 4 cups vegetable broth z 1 tsp. ground nutmeg z Salt and pepper to taste z ½ cup crème fraîche z 8 fresh sage leaves
15
October 2026
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