Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 1 tbsp fresh sage, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored.
  2. Melt butter in a Dutch oven over medium heat. Sauté diced onion for 5–7 minutes until translucent. Stir in minced garlic and grated ginger, cooking for 60 seconds.
  3. Transfer roasted butternut squash into the pot with aromatics. Pour in vegetable broth and add chopped sage. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Remove from heat and puree with an immersion blender until completely smooth. Stir in heavy cream and lemon juice, then season with additional salt and pepper to taste.