A deeply comforting, whole-food soup celebrating uncomplicated eating. Naturally sweet roasted butternut squash pairs with fragrant fresh sage and garlic for a rich, silky texture without heavy additives.

Ingredients

• 1 large Butternut squash (peeled, seeded, and cubed)
• 2 tbsp Extra virgin olive oil
• 1 yellow Onion (diced)
• 4 cloves Garlic (minced)
• 6 leaves Fresh sage
• 4 cups Organic vegetable or bone broth
• 1/2 tsp Ground nutmeg
• Sea salt & freshly cracked black pepper to taste

Instructions

1. Roast the Squash: Preheat your oven to 200°C. Toss cubed butternut with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. Sauté Aromatics: In a large Dutch oven or soup pot, heat the remaining olive oil over medium heat. Add diced onion and garlic, cooking until soft and translucent (about 5 minutes). Add fresh sage leaves and stir for 1 minute until fragrant.
3. Simmer: Add the roasted butternut, vegetable broth, and nutmeg to the pot. Bring to a gentle simmer for 10 minutes to allow the flavors to fuse.
4. Blend: Use an immersion blender (or transfer in batches to a high-speed blender) and puree until silky smooth. Adjust seasoning with salt and pepper.
5. Serve: Ladle into warm bowls and garnish with a drizzle of olive oil, crisp sage leaves, or toasted pumpkin seeds.