Ingredients:

  • 1 medium Butternut Squash (approx. 1.2 – 1.5 kg), peeled, seeded, and diced into 1-inch (2.5 cm) cubes.
  • 2 tbsp Olive Oil (30 ml), good quality.
  • 1 tsp Kosher Salt (5 g).
  • ½ tsp Black Pepper (2 g), freshly cracked.
  • 2 tbsp Unsalted Butter (30 g).
  • 1 large Yellow Onion, roughly chopped (approx. 200 g).
  • 3 cloves Garlic, smashed and peeled.
  • 1 medium Carrot, peeled and roughly chopped.
  • 4 cups Chicken or Vegetable Stock (1 litre), low sodium.
  • 1 bay leaf.
  • ¼ cup Heavy Cream (60 ml), or single cream.
  • ¼ tsp Freshly Grated Nutmeg.
  • Pinch of Cayenne Pepper (optional, for a subtle warmth).
  • 1 tsp Fresh Lemon Juice (5 ml).
  • Salt and Pepper to taste.
  • 1 tbsp Unsalted Butter (15 g) (for garnish).
  • 6 fresh Sage Leaves (for garnish).
  • 2 tbsp Pepitas (pumpkin seeds), toasted (for garnish).

Instructions:

  1. Preheat your oven to 200°C / 400°F. Line a large baking sheet with parchment paper for easier cleanup.
  2. Toss the diced butternut squash cubes with the 2 tbsp olive oil, salt, and pepper directly on the sheet pan. Spread into a single layer.
  3. Roast for 35–40 minutes, stirring halfway through, until the squash edges are nicely caramelised, fork-tender, and slightly browned. Remove from the oven and set aside.
  4. In the Dutch oven or large pot, melt the 2 tbsp of butter over medium heat. Add the chopped onion and carrot. Sauté gently for 8–10 minutes until the onion is translucent and softened (but not browned).
  5. Add the smashed garlic cloves and cook for 1 minute until fragrant. Do not burn the garlic.
  6. Add the roasted butternut squash, the stock, and the bay leaf to the pot. Bring the mixture to a simmer.
  7. Reduce the heat to low and let it simmer gently for 10 minutes to allow the flavours to marry.
  8. Fish out and discard the bay leaf.
  9. Blending: Working in batches, carefully transfer the hot soup mixture to a stand blender (ensuring the lid vent is slightly ajar and covered with a folded tea towel) or use an immersion blender directly in the pot. Blend until perfectly smooth and velvety.
  10. Return the blended soup to the clean pot. Stir in the heavy cream and grated nutmeg.
  11. Bring the soup back up to a gentle heat. Stir in the lemon juice—this is your magic balancing act. Taste and adjust salt, pepper, or add the pinch of cayenne if using.
  12. Prepare the garnish: In a small frying pan, melt the remaining 1 tbsp of butter over medium heat. Cook until the milk solids turn golden brown and smell nutty (about 2–3 minutes). Toss in the fresh sage leaves. Fry for 30 seconds until crispy. Remove sage, reserving the brown butter.
  13. Ladle the hot soup into bowls. Drizzle with a spoonful of the brown butter, place the crispy sage leaf on top, and scatter with toasted pepitas.