RecipeDelish

Ingredients

• 1 butternut squash (about 3 lb), peeled, seeded and cubed
• 1 onion, quartered
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 cup vegetable stock
• 1 tbsp fresh sage leaves, chopped
• ½ tsp ground nutmeg
• ¼ cup heavy cream (optional)

Steps

1. Heat the oven to 400°F. Toss the squash and onion with olive oil, salt and pepper on a sheet pan.
2. Roast 25–30 minutes until the squash is tender and browned at the edges.
3. Transfer everything, including the pan juices, to a large pot. Add the stock, sage and nutmeg.
4. Simmer 5 minutes, then blend until completely smooth.
5. Stir in the cream if using and adjust the salt. Thin with a splash of stock if it is too thick.
6. Serve with toasted pumpkin seeds on top.