Silky Roasted Butternut Squash and Apple Soup with Sage Brown Butter

Ingredients

• 1,2 kg butternut squash, peeled and cubed
• 1 unit Honeycrisp apple, wedged
• 3 unit shallots, halved
• 4 tbsp extra-virgin olive oil
• 3 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cup vegetable stock
• 1 tbsp apple cider vinegar
• 0,5 cup heavy cream
• 0,25 tsp freshly grated nutmeg
• 4 tbsp unsalted butter
• 12 unit fresh sage leaves

Instructions

1. 1

   Preheat oven to 425°F (220°C) and line a large baking sheet with parchment.

2. 2

   Toss cubed butternut squash, apple wedges, and halved shallots with 3 tbsp extra-virgin olive oil, salt, and pepper.

3. 3

   Roast for 30-35 minutes, turning once, until squash edges are deeply caramelized and a knife slides through easily.

4. 4

   Meanwhile, in a pot, warm 1 tbsp olive oil and sweat minced garlic and grated ginger over medium heat for 1 minute until fragrant but not browned.

5. 5

   Add roasted vegetables, vegetable stock, and a splash of apple cider vinegar; bring to a gentle simmer for 10 minutes.

6. 6

   Purée the soup with an immersion blender until completely silky, adding more stock to reach a spoon-coating consistency.

7. 7

   Stir in heavy cream and a pinch of freshly grated nutmeg; warm through without boiling. Season to taste.

8. 8

   In a small skillet, melt butter over medium heat, swirling until it foams and turns golden brown with a nutty aroma, about 3 minutes.

9. 9

   Drop in fresh sage leaves and fry 20 seconds until crisp; remove from heat immediately.

10. 10

    Ladle soup into bowls and drizzle each serving with sage brown butter and a crispy sage leaf on top.