Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tbsp fresh sage, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper on a sheet pan. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until edges are mahogany-colored and tender.
  2. Melt butter in a large Dutch oven or stock pot over medium heat. Add the onion, carrots, and celery, cooking for 6–8 minutes until onions are translucent. Stir in the garlic, thyme, and sage, and cook for another 60 seconds.
  3. Transfer the roasted squash into the pot with the aromatic vegetables. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. Stir in the heavy cream and lemon juice.