Silky Roasted Butternut Squash and Apple Soup with Sage Brown Butter

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

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

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

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.

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

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

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

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

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

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